Sautéed Shrimp with Avocado Cilantro Lime Dressing

By AislePrompt Editorial · ·

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.

Tender sautéed shrimp tossed with a creamy, tangy avocado cilantro lime dressing that brightens every bite. This Mexican-inspired Whole30 recipe (dairy free, gluten free), ready in about 17 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 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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: 7 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 finely minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque, then remove from heat.
  4. Step 4: In a blender, combine 1 medium ripe avocado, 1/2 cup packed fresh cilantro leaves, 3 tbsp fresh lime juice, 2 tbsp water, and 1/4 tsp ground cumin. Blend until smooth and creamy.
  5. Step 5: Toss the cooked shrimp with the avocado cilantro lime dressing until evenly coated. Serve immediately.

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