Sautéed Shrimp with Avocado and Tomato Salad

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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.

Quick sautéed shrimp seasoned with garlic and chili flakes, served atop a fresh avocado and cherry tomato salad dressed with lime. This Latin American-inspired paleo recipe (gluten free), ready in about 15 minutes, pairs large shrimp, extra virgin olive oil, garlic cloves 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 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.

Prep: 10 min Cook: 5 min Serves 2 Latin American cuisine 320 cal/serving

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Ingredients

12 peeled and deveined (about 6 oz) large shrimp
2 tbsp, divided extra virgin olive oil
2 cloves minced garlic cloves
1/4 tsp red chili flakes
1 medium, diced ripe avocado
1 cup halved cherry tomatoes
2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1/2 tsp, divided sea salt
1/4 tsp, divided black pepper

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Instructions

Step 1: In a medium bowl, toss 1 diced ripe avocado and 1 cup halved cherry tomatoes with 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, 1/4 tsp sea salt, and 1/8 tsp black pepper. Set aside to let flavors meld.
Step 2: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and 1/4 tsp red chili flakes, sauté for 30 seconds until fragrant but not browned.
Step 3: Add 12 large peeled and deveined shrimp to the skillet in a single layer. Sprinkle with 1/4 tsp sea salt and 1/8 tsp black pepper. Cook for 2 minutes on one side until pink and slightly opaque, then flip and cook 1-2 more minutes until shrimp are fully opaque and slightly firm.
Step 4: Remove shrimp from heat, drizzle with remaining 1 tbsp olive oil, and serve immediately over the avocado and tomato salad for a bright, paleo-friendly seafood dish.