Sautéed Shrimp with Avocado and Mango Salad

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Quick sautéed shrimp paired with a fresh avocado and mango salad makes a vibrant paleo meal rich in healthy fats and protein. This Caribbean-inspired paleo recipe, ready in about 21 minutes, pairs large shrimp, peeled and deveined, avocado, ripe mango 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 paleo week and pairs well with roasted root vegetables or a leafy 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 large, diced avocado
• 1 medium, diced ripe mango
• 1 small, diced red bell pepper
• 2 tbsp lime juice
• 1/4 cup chopped cilantro leaves
• 3 minced garlic cloves
• 2 tbsp olive oil
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp (optional) red chili flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 3 minced garlic cloves, 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes if using. Let marinate for 10 minutes.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add marinated shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove from heat.
3. Step 3: In a separate bowl, combine 1 diced large avocado, 1 diced medium ripe mango, 1 small diced red bell pepper, 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1/4 tsp sea salt. Toss gently to combine.
4. Step 4: Serve the sautéed shrimp atop the avocado-mango salad for a refreshing and nutrient-dense paleo meal.