Ingredients
- 12 large shrimp, peeled and deveined
- 2 ripe avocados, halved and pitted
- 1/2 cup pico de gallo (or salsa)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Juice of 1/2 lime
- Fresh parsley or cilantro, chopped
Optional:
- chili flakes for heat
- extra lime wedges
Instructions
1. Season the shrimp
In a bowl, toss shrimp with:
- paprika
- garlic powder
- salt
- black pepper
2. Sear the shrimp
- Heat olive oil and butter in a skillet over medium-high heat.
- Add shrimp and cook for about 2 minutes per side until:
- golden
- slightly crispy
- fully cooked
Squeeze fresh lime juice over the shrimp.
3. Prepare the avocados
- Cut avocados in half and remove pits.
- Scoop out a tiny bit more flesh if needed to make room for filling.
4. Assemble
- Place a few spoonfuls of pico de gallo into each avocado half.
- Top with 2–3 seared shrimp.
- Sprinkle with fresh parsley or cilantro.
5. Serve
Serve immediately while the shrimp are warm.
Perfect as:
- a light lunch
- healthy dinner
- appetizer
- keto-friendly meal
Tips
- Add diced mango for a sweet tropical twist.
- Use grilled shrimp for smoky flavor.
- Drizzle with garlic butter or spicy mayo for extra richness.
