Sautéed Shrimp with Avocado and Citrus Salad

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy shrimp sautéed with garlic and chili pair beautifully with a refreshing citrus and avocado salad for a vibrant Whole30 dish. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 16 minutes, pairs large shrimp, peeled and deveined, avocado, orange for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 6 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 medium, diced avocado
1 large, peeled and segmented orange
1 medium, peeled and segmented grapefruit
3 cloves, minced garlic cloves
1/4 tsp red chili flakes
2 tbsp extra virgin olive oil
1/4 cup, chopped fresh cilantro leaves
1 tsp sea salt
1/2 tsp black pepper
2 tbsp fresh lime juice

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Instructions

Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1/4 tsp red chili flakes, sauté for 30 seconds until fragrant but not browned.
Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook for 2-3 minutes on each side until shrimp are opaque and just cooked through. Remove from heat.
Step 3: In a mixing bowl, gently toss 1 diced medium avocado, 1 large peeled and segmented orange, 1 medium peeled and segmented grapefruit, 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and remaining 1/2 tsp sea salt.
Step 4: Plate the shrimp on a serving dish and spoon the citrus avocado salad over or alongside. Drizzle with remaining 1 tbsp olive oil if desired. Serve immediately.