Sautéed Shrimp with Spiced Avocado and Tomato Salad

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

Tender shrimp sautéed with smoked paprika and garlic, paired with a refreshing avocado and tomato salad dressed in lime and cilantro. This Caribbean-inspired seafood recipe (whole30, gluten free), ready in about 16 minutes, pairs raw shrimp, smoked paprika, fresh 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 2, 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: 6 min Serves 2 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 12 oz peeled shrimp with 1 tsp smoked paprika, 1/4 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add shrimp to the skillet in a single layer and cook for 2 minutes per side until shrimp turn pink and opaque, about 4 minutes total.
  4. Step 4: Meanwhile, in a separate bowl, combine 1 diced medium avocado, 1 cup halved cherry tomatoes, 2 tbsp fresh lime juice, 1/2 tsp sea salt, and 3 tbsp chopped fresh cilantro. Gently toss to combine.
  5. Step 5: Remove shrimp from heat and serve immediately alongside the avocado tomato salad.

Frequently asked questions

How long does Sautéed Shrimp with Spiced Avocado and 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 Spiced Avocado and Tomato Salad?

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 Spiced Avocado and 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 Spiced Avocado and Tomato Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Spiced Avocado and Tomato Salad whole30?

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

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