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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
