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Main Dishes

Aromatic Garlic-Lime Shrimp Skillet

TIME

25 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

275 kcal

CARBS

8.9 g

PROTEIN

35.9 g

FAT

10.6 g

Z Aromatic Garlic-Lime Shrimp Skillet

About this recipe

This Aromatic Garlic-Lime Shrimp Skillet features tender shrimp sautéed with garlic, fresh lime juice, and paprika, served with a refreshing mixture of ripe avocado, juicy cherry tomatoes, red onion, and cilantro. The combination of warm, savory shrimp and fresh vegetables creates a bright, satisfying dish with contrasting textures. Ready in approximately 25 minutes, this protein-rich main course offers a flavorful, low-carbohydrate option without grains or added sugar.

WHY YOU’LL LOVE IT

High in protein: Each serving provides approximately 36 g of protein from lean shrimp. Fresh and creamy: Garlic, lime, cilantro, and ripe avocado create a bright combination of flavors and textures. Low in carbohydrates: With approximately 9 g of total carbohydrates per serving and no grains or added sugar, this skillet makes a satisfying low-carb main dish.

Ingredients

Makes: 4 servings.

  • 680 g raw large shrimp, peeled and deveined (about 1½ lb)
  • 10 ml olive oil (2 teaspoons)
  • 12 g garlic, minced (about 4 medium cloves)
  • 30 ml fresh lime juice (2 tablespoons)
  • 2 g paprika (about 1 teaspoon)
  • 1 g fine salt (about ½ teaspoon), or to taste
  • 0.5 g ground black pepper (about ¼ teaspoon)
  • 200 g avocado flesh, diced (about 1 large avocado)
  • 150 g cherry tomatoes, halved (about 1 cup)
  • 50 g red onion, finely diced (about ⅓ cup)
  • 15 g fresh cilantro, chopped (about ¼ cup)
  • 15 g fresh jalapeño, finely diced (about 1 small pepper), optional

Ingredient note: Weigh the shrimp raw after peeling and deveining. Weigh the avocado after removing the skin and pit. Use fresh lime juice and unsweetened ingredients. The nutritional estimate includes the entire 10 ml of olive oil and all the avocado mixture.

Preparation

Time: Allow approximately 25 minutes total, including 15 minutes of active preparation and 10 minutes of cooking.

  1. Pat the shrimp dry with paper towels. Mince the garlic, squeeze the lime juice, dice the avocado, halve the cherry tomatoes, finely dice the red onion, and chop the cilantro. If using jalapeño, remove the seeds for a milder flavor before finely dicing it.
  2. In a bowl, toss the shrimp with the garlic, lime juice, paprika, salt, and black pepper. Let stand for 5 minutes while preparing the remaining ingredients. Do not marinate for an extended period in the acidic lime juice.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, working in batches if necessary to avoid overcrowding.
  4. Cook the shrimp for approximately 2 minutes on the first side, then turn and cook for another 1–2 minutes, until opaque and cooked through. Transfer to a clean plate.
  5. In a separate bowl, gently combine the diced avocado, cherry tomatoes, red onion, cilantro, and optional jalapeño. Add any remaining lime-garlic mixture from the shrimp bowl only if it has been brought to a boil during cooking; otherwise, discard it to avoid using marinade that contacted raw seafood.
  6. Return the cooked shrimp to the skillet briefly, if needed, to warm through. Remove from the heat and divide evenly among four plates.
  7. Spoon the avocado mixture over or alongside the warm shrimp. Serve immediately, while the shrimp are warm and the avocado remains fresh.

Tips

  • Thaw frozen shrimp completely and pat dry before cooking to help them sear instead of steam.
  • Cook shrimp only until opaque and firm; overcooking can make them rubbery.
  • Dice the avocado just before serving to limit browning.
  • For extra heat, leave some jalapeño seeds in the mixture. For a milder version, omit the jalapeño.
  • Refrigerate leftovers promptly in an airtight container and consume within 1–2 days for best quality. Store the avocado mixture separately when possible.

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