Sautéed Shrimp with Avocado and Lime
Plump shrimp seared in avocado oil with a bright lime kick, topped with creamy avocado slices. This mediterranean-inspired seafood (low-carb) ready in about 25 minutes pairs Shrimp, peeled and deveined, Avocado oil, zested and juiced Lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.
Ingredients
- 12 oz Shrimp, peeled and deveined
- 2 tbsp Avocado oil
- 1, zested and juiced Lime
- 2, minced Garlic cloves
- 1, sliced Avocado
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering (about 1 minute).
- Step 2: Add 12 oz shrimp and 2 minced garlic cloves, cooking for 2-3 minutes per side until pink and opaque, then transfer to a plate.
- Step 3: Add 1/2 tsp salt, 1/4 tsp black pepper, and zest of 1 lime to the skillet with pan juices, stirring to combine. Return shrimp to skillet and toss for 1 minute to coat.
- Step 4: Stir in 2 tbsp lime juice, cook for 1 minute until sauce thickens slightly, then divide among plates. Top each serving with 1/2 sliced avocado.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Avocado and Lime take to make?
Total time is about 25 minutes (10 min prep + 15 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 Lime?
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 shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Sautéed Shrimp with Avocado and Lime?
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 Lime for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lime low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This dish was a hit at my dinner party! The avocado and lime complemented the shrimp perfectly.
- ★★★★★
My family couldn't get enough of this! Easy to make and so fresh.
- ★★★★☆
Loved the flavors, but I found it a bit bland without adding extra spices. Still, a quick and tasty meal.
