Sautéed Shrimp with Avocado Salsa and Cilantro

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

Tender shrimp quickly sautéed and topped with a fresh avocado salsa bursting with cilantro and lime. This seafood recipe (gluten free, dairy free), ready in about 15 minutes, pairs large shrimp, peeled and deveined, 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: 5 min Serves 4 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer and cook for 2 minutes on one side until pink and slightly golden.
  4. Step 4: Flip the shrimp and cook for another 1-2 minutes until opaque and cooked through; season with 1 tsp sea salt and 1/2 tsp black pepper while cooking.
  5. Step 5: Meanwhile, in a bowl, combine 1 diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh cilantro, and 2 tbsp fresh lime juice; gently toss to make the salsa.
  6. Step 6: Remove shrimp from heat and immediately top with the avocado salsa before serving to enjoy the contrast of warm shrimp and cool salsa.

Frequently asked questions

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

Total time is about 15 minutes (10 min prep + 5 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 and Cilantro?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Shrimp with Avocado Salsa and Cilantro?

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 and Cilantro 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 and Cilantro gluten free?

Yes — this recipe is tagged gluten free, dairy free, paleo, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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