Sautéed Shrimp with Avocado and Cilantro Lime Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh Whole30 shrimp dish featuring sautéed garlic shrimp served atop a zesty avocado and cilantro lime salad. This whole30 (whole30, gluten free) ready in about 20 minutes pairs peeled and deveined large shrimp, medium, diced ripe avocado, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Whole30 cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 2 diced ripe avocados, 1 cup halved cherry tomatoes, 1/4 diced red onion, 1/2 cup chopped fresh cilantro, 2 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss gently and set aside to marinate.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes (optional), sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp are opaque and pink with slightly crisp edges.
  4. Step 4: Remove skillet from heat and squeeze the remaining 1 tbsp fresh lime juice over the shrimp.
  5. Step 5: Serve the shrimp hot on a bed of the avocado and tomato salad, garnished with extra cilantro if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Shrimp with Avocado and Cilantro Lime Salad take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Avocado and Cilantro Lime Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced ripe avocado from drying out.

Can I substitute ingredients in Sautéed Shrimp with Avocado and Cilantro Lime Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shrimp with Avocado and Cilantro Lime Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Shrimp with Avocado and Cilantro Lime Salad whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes