Sautéed Shrimp with Avocado Tomato Salad and Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender shrimp sautéed with garlic and chili flakes paired with a fresh avocado and cherry tomato salad tossed in a zesty cilantro lime dressing, perfect for a Whole30 lunch. This Mexican-inspired Whole30 recipe (gluten free), ready in about 18 minutes, pairs large shrimp, avocado, cherry tomatoes 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 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

• 1 lb, peeled and deveined large shrimp
• 1 large, diced avocado
• 1 cup, halved cherry tomatoes
• 1/4 cup chopped, divided fresh cilantro
• 2 tbsp, freshly squeezed lime juice
• 3 tbsp, divided olive oil
• 3 cloves, minced garlic cloves
• 1/4 tsp red chili flakes
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: In a medium bowl, combine 1 large diced avocado, 1 cup halved cherry tomatoes, 2 tbsp freshly squeezed lime juice, 2 tbsp chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently and set aside to marinate.
2. Step 2: 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, sautéing for 30 seconds until fragrant.
3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Step 4: Remove shrimp from heat and drizzle with remaining 1 tbsp olive oil and 2 tbsp chopped fresh cilantro.
5. Step 5: Serve the sautéed shrimp alongside the avocado tomato salad, spooning some of the cilantro lime dressing from the salad over the shrimp for extra flavor.