Sautéed Shrimp with Avocado Tomato Salsa and Cilantro Lime Cauliflower Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Quick sautéed shrimp paired with a fresh avocado tomato salsa and zesty cilantro lime cauliflower rice for a bright Whole30 dinner. This american-inspired whole30 (whole30, gluten free) ready in about 30 minutes blends peeled and deveined large shrimp, large, diced avocado, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, finely diced red onion
• 1/3 cup, chopped, divided fresh cilantro
• 3 tbsp, divided lime juice
• 4 cups, grated cauliflower cauliflower rice
• 3 cloves, minced garlic cloves
• 3 tbsp, divided olive oil
• 1/2 tsp ground cumin
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: In a bowl, combine 1 large diced avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice. Season with 1/4 tsp salt and gently toss to make the salsa. Set aside.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp, seasoned with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Sauté for 2-3 minutes per side until pink and opaque. Remove shrimp and keep warm.
3. Step 3: In the same skillet, add remaining 2 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 4 cups grated cauliflower rice and 1/2 tsp ground cumin. Cook, stirring frequently, for 5-6 minutes until tender but not mushy.
4. Step 4: Remove skillet from heat. Stir in 1/3 cup chopped fresh cilantro and 2 tbsp lime juice into the cauliflower rice. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Serve the sautéed shrimp atop the cilantro lime cauliflower rice, topped with the avocado tomato salsa.