Sautéed Shrimp with Avocado and Cucumber Salad

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

Tender shrimp sautéed with garlic and lime, paired with a refreshing avocado and cucumber salad for a clean, Whole30-friendly meal. This caribbean-inspired whole30 (whole30, gluten free) ready in about 18 minutes pairs large shrimp, peeled and deveined, medium, diced avocado, medium, diced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 8 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, toss 1 diced medium avocado and 1 diced medium cucumber with 2 tablespoons fresh lime juice, 1 tablespoon extra virgin olive oil, and 2 tablespoons chopped fresh cilantro; season with 1/2 teaspoon sea salt and gently mix, then set the salad aside to marinate.
  2. Step 2: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 pound peeled and deveined large shrimp to the skillet, season with 1 teaspoon sea salt and 1/2 teaspoon black pepper, and cook for 2-3 minutes per side until the shrimp turn pink and opaque.
  4. Step 4: Remove shrimp from heat and serve immediately alongside the avocado and cucumber salad.

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Frequently asked questions

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

Total time is about 18 minutes (10 min prep + 8 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 Cucumber 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 avocado from drying out.

Can I substitute ingredients in Sautéed Shrimp with Avocado and Cucumber 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 Cucumber 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 Cucumber Salad whole30?

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

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