Sautéed Shrimp with Spicy Mango Avocado Salsa
Bright and zesty shrimp sautéed with garlic and chili flakes, topped with a fresh mango and avocado salsa for a vibrant Whole30 seafood dish. This caribbean-inspired whole30 (gluten free, dairy free) ready in about 16 minutes blends pound, peeled and deveined large shrimp, olive oil, minced garlic cloves 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 290 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 pound, peeled and deveined large shrimp
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1/2 tsp red chili flakes
- 1 tsp, divided sea salt
- 1/2 tsp black pepper
- 1 cup diced (about 1 small mango) ripe mango
- 1 cup diced (about 1 medium avocado) ripe avocado
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Pat dry 1 pound peeled and deveined large shrimp. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1/2 tsp red chili flakes, sauté for 30 seconds until fragrant.
- Step 3: Add seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove skillet from heat.
- Step 4: In a medium bowl, combine 1 cup diced ripe mango, 1 cup diced ripe avocado, 2 tbsp fresh lime juice, 1/2 tsp sea salt, and 1/4 cup chopped fresh cilantro. Gently toss to combine.
- Step 5: Plate the shrimp and spoon the mango avocado salsa over the top. Serve immediately for a fresh and spicy seafood meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Spicy Mango Avocado Salsa take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Shrimp with Spicy Mango Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Shrimp with Spicy Mango Avocado Salsa?
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 Spicy Mango Avocado Salsa 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 Spicy Mango Avocado Salsa gluten free?
Yes — this recipe is tagged gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
