Shrimp Avocado Citrus (Printable Version)
Big, juicy shrimp, ripe avocado, and plump tomatoes coated in a punchy citrus dressing for a fast, tasty, low-carb bite.
# What You'll Need:
→ Main Ingredients
01 -
10 g (1/3 cup) fresh cilantro or flat parsley, chopped
02 -
50 g (1/3 cup) feta, crumbled
03 -
2 small roma tomatoes, chopped and drained
04 -
1 large avocado, diced
05 -
227 g (about 1/2 lb) shrimp, peeled, deveined, and dried
→ Dressing and Seasoning
06 -
0.5 g (about 1/4 teaspoon) black pepper, ground
07 -
1.5 g (about 1/4 teaspoon) regular table salt
08 -
15 ml (1 tablespoon) olive oil
09 -
15 ml (1 tablespoon) freshly squeezed lemon juice
10 -
28 g (2 tablespoons) melted salted butter
# Step-by-Step Guide:
01 -
Gently stir in the shrimp, making sure it's spread all through. Taste and add extra salt or pepper if you want. It's best enjoyed right away.
02 -
Grab a big bowl. Toss in the diced avocado, drained tomatoes, crumbled feta, and your fresh cilantro or parsley. Pour on the lemon juice and olive oil, then sprinkle in the salt and pepper. Gently mix so everything sticks together.
03 -
Coat your shrimp with the melted butter in a bowl until each piece is shiny. Heat up a skillet on medium-high until hot. Spread out the shrimp and let them cook for a minute—just until you see those pink edges. Flip, then let the other side go for 30 to 60 seconds until cooked through and not see-through anymore. Set the shrimp aside for a bit and let them cool off.
# Additional Notes:
01 -
Wait right up till serving time to dice the avocado or add the chopped tomatoes, or you’ll get a soggy, brown mess.
02 -
If you’re not into feta or need dairy-free, swap in parmesan, blue cheese, or skip the cheese completely.
03 -
Using frozen, cooked shrimp? Let them thaw in the fridge overnight, drain, then gently pat them dry before starting.