Sautéed Shrimp with Avocado-Tomato Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed with garlic and smoked paprika, served over a fresh avocado and tomato salad with a zesty lime dressing. This whole30-inspired seafood (whole30, gluten free) ready in about 16 minutes pairs large shrimp, peeled and deveined, garlic cloves, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 Whole30 cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Halve 1 cup of cherry tomatoes and dice 2 medium avocados into 1/2-inch pieces. In a medium bowl, combine the avocado, cherry tomatoes, 1/4 cup chopped fresh cilantro leaves, 2 tbsp lime juice, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss gently and set aside.
  2. Step 2: Peel and finely mince 4 garlic cloves. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the minced garlic and 1 tsp smoked paprika, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet in a single layer. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque with slightly crisp edges.
  4. Step 4: Remove the shrimp from heat and drizzle with the remaining 1 tbsp olive oil.
  5. Step 5: Plate the shrimp over the avocado-tomato salad and garnish with extra cilantro if desired. Serve immediately.

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Frequently asked questions

How long does Sautéed Shrimp with Avocado-Tomato Salad 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-Tomato Salad?

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 garlic cloves from drying out.

Can I substitute ingredients in Sautéed Shrimp with Avocado-Tomato Salad?

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-Tomato Salad 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-Tomato Salad whole30?

Yes — this recipe is tagged whole30, gluten free, dairy 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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