Sautéed Shrimp with Avocado-Cilantro Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 shrimp cooked quickly with garlic and lime, served with a creamy, zesty avocado-cilantro sauce perfect for dipping or drizzling. This Mexican-inspired Whole30 recipe (dairy free, gluten free), ready in about 17 minutes, pairs large shrimp, garlic cloves, avocado 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

1 pound, peeled and deveined large shrimp
3 cloves, minced garlic cloves
1 medium, peeled and pitted avocado
1/2 cup packed fresh cilantro leaves
2 tablespoons lime juice
2 tablespoons olive oil
3/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons (to thin sauce) water

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Instructions

Step 1: In a blender, combine 1 medium peeled avocado, 1/2 cup packed fresh cilantro leaves, 2 tablespoons lime juice, 3/4 teaspoon sea salt, 1/4 teaspoon black pepper, and 2 tablespoons water. Blend until smooth and creamy; set aside.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant, careful not to brown.
Step 3: Add 1 pound peeled and deveined large shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until shrimp start turning pink and edges curl.
Step 4: Flip shrimp and cook an additional 2 minutes until fully opaque and cooked through. Remove skillet from heat.
Step 5: Serve shrimp drizzled with the prepared avocado-cilantro sauce or use sauce as a dipping accompaniment.