Sautéed Shrimp with Avocado Salsa and Cauliflower Rice

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

Quick sautéed shrimp served with creamy avocado salsa atop fluffy cauliflower rice for a light paleo dinner. This Latin American-inspired paleo recipe (gluten free, dairy free), ready in about 30 minutes, pairs raw shrimp, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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.

Ingredients

• 12 oz, peeled and deveined raw shrimp
• 2 tbsp, divided olive oil
• 3 cloves, minced garlic cloves
• 1 tsp cumin powder
• 1/2 tsp paprika
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 medium, diced avocado
• 1/2 cup, quartered cherry tomatoes
• 2 tbsp, finely chopped red onion
• 2 tbsp, chopped cilantro
• 1 tbsp, freshly squeezed lime juice
• 3 cups, fresh or frozen cauliflower rice

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 12 oz raw shrimp, 1 tsp cumin powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook shrimp for 2-3 minutes per side until pink and opaque, then remove from heat and set aside.
3. Step 3: In a medium bowl, combine 1 medium diced avocado, 1/2 cup quartered cherry tomatoes, 2 tbsp finely chopped red onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, and 1/4 tsp salt. Gently toss to create the avocado salsa.
4. Step 4: In the same skillet, heat remaining 1 tbsp olive oil over medium heat. Add 3 cups cauliflower rice and 1/4 tsp black pepper. Sauté for 5-6 minutes, stirring occasionally, until tender and slightly golden.
5. Step 5: Serve sautéed shrimp over the cauliflower rice, topped with a generous scoop of avocado salsa for a fresh, vibrant meal.