Sautéed Shrimp with Zesty Avocado and Tomato Salad
Tender shrimp sautéed with garlic and lime served with a refreshing avocado and tomato salad dressed in fresh cilantro and lemon juice. This latin american-inspired whole30 (whole30, gluten free) ready in about 20 minutes pairs large shrimp, peeled and deveined, large avocado, diced, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 large shrimp, peeled and deveined
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves, chopped
- 3 cloves garlic cloves, minced
- 2 tbsp lime juice
- 2 tbsp olive oil
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red chili flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, sprinkle with 3/4 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes if using. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Step 3: While shrimp cooks, in a medium bowl combine 1 large diced avocado, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh cilantro, and 2 tbsp fresh lime juice.
- Step 4: Toss the avocado and tomato salad gently to combine and season with a pinch of salt if needed.
- Step 5: Serve the sautéed shrimp atop or alongside the avocado and tomato salad, drizzling any pan juices over for extra flavor.
Frequently asked questions
How long does Sautéed Shrimp with Zesty Avocado and Tomato Salad take to make?
Total time is about 20 minutes (10 min prep + 10 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 Zesty Avocado and Tomato Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large avocado, diced from drying out.
Can I substitute ingredients in Sautéed Shrimp with Zesty 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 Zesty Avocado and Tomato Salad 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 Zesty Avocado and Tomato Salad whole30?
Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Citrus-Spiced Shrimp Salad with Avocado and Mixed Greens
Sautéed Shrimp with Zesty Avocado and Cilantro Salad
Cilantro-Lime Grilled Shrimp with Avocado and Mango Salsa
Sautéed Shrimp with Cauliflower Rice and Spiced Bell Peppers
Sautéed Shrimp and Cauliflower Rice with Cilantro Lime Dressing
Sautéed Garlic Lime Shrimp with Avocado and Tomato Salad
