Sautéed Shrimp with Avocado and Mango Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bright and fresh sautéed shrimp served with a vibrant avocado and mango salsa for a quick Whole30 seafood dish. This whole30-inspired seafood (whole30) ready in about 18 minutes blends peeled and deveined large shrimp, medium, diced avocado, diced ripe mango into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Whole30 cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 diced medium avocado, 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 2 tbsp fresh lime juice, and 2 tbsp chopped cilantro. Stir gently and set aside to let flavors meld.
  2. Step 2: Heat 2 tbsp 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 lb peeled and deveined large shrimp to the skillet along with 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Cook shrimp for 2-3 minutes per side until pink and opaque.
  4. Step 4: Remove shrimp from heat and plate immediately. Spoon the avocado and mango salsa over the shrimp and serve.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Shrimp with Avocado and Mango Salsa take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Shrimp with Avocado and Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shrimp with Avocado and Mango Salsa?

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 Mango Salsa 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 Mango Salsa whole30?

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

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