Sautéed Shrimp with Avocado Cucumber Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick sautéed shrimp seasoned with garlic and chili flakes, topped with a refreshing avocado and cucumber salsa for a light paleo meal. This caribbean-inspired paleo ready in about 16 minutes blends large shrimp, peeled and deveined, olive oil, minced garlic cloves 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 350 calories and feeds 2, 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: 6 min Serves 2 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1/4 tsp red chili flakes, sauté for 30 seconds until fragrant.
  2. Step 2: Add 12 oz peeled and deveined large shrimp to the skillet, season with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque. Remove from heat.
  3. Step 3: In a bowl, combine 1 diced medium ripe avocado, 1/2 finely diced cucumber, 2 tbsp finely chopped red onion, 1 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro. Gently mix to combine.
  4. Step 4: Serve the sautéed shrimp topped with the avocado cucumber salsa for a bright and satisfying dish.

Frequently asked questions

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

Total time is about 16 minutes (10 min prep + 6 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 Cucumber 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 Cucumber 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 Cucumber Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Sautéed Shrimp with Avocado Cucumber Salsa?

Caribbean paleo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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