Sautéed Shrimp with Avocado Salsa

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

Quick sautéed shrimp paired with a fresh avocado and tomato salsa, bursting with zesty lime and cilantro. This Mexican-inspired Whole30 recipe (gluten free), ready in about 16 minutes, pairs large shrimp, peeled and deveined, avocado, cherry tomatoes 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: 6 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, combine 1 diced medium avocado, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp freshly squeezed lime juice. Season with 1/2 tsp sea salt and gently toss; set aside to marinate.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp ground cumin. Sauté shrimp for 2-3 minutes per side until pink and opaque.
  3. Step 3: Remove shrimp from heat and plate with a generous spoonful of avocado salsa on top. Serve immediately.

Frequently asked questions

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

Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Avocado Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado from drying out.

Can I substitute ingredients in Sautéed Shrimp with Avocado 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 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 Salsa gluten free?

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

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