Grilled Shrimp with Avocado
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes and tastes like you've been cooking all day. Juicy grilled shrimp paired with creamy avocado is a combination that never fails, and the garlic butter sauce brings everything together beautifully. Avocados are packed with heart healthy fats that keep you satisfied, making this dish as nourishing as it is delicious. The best part is how simple it all is, with minimal ingredients and maximum flavor. Whether you're cooking for yourself or impressing guests, this recipe delivers restaurant quality results without the stress.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 2ripe avocados(halved)
- 4 tablespoonsbutter(melted)
- 4garlic cloves(minced)
- 2lime(zested and juiced)
- ½ teaspoonchili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonssour cream
- 59 mlfresh cilantro(chopped)
- 2corn tortillas(cut into strips)
- 2 tablespoonsolive oil(for brushing)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Brush the grill grates with oil to prevent sticking.
Tip: If you don't have an outdoor grill, a cast iron grill pan works beautifully on the stovetop.
- 2
In a small bowl, combine melted butter, minced garlic, lime zest, chili flakes, salt, and pepper. Pat the shrimp dry and toss with half of this mixture, reserving the rest for drizzling.
Tip: Dry shrimp will get a better sear and won't steam on the grill.
- 3
Scoop the avocado flesh into a bowl and gently mash with a fork. Fold in sour cream, half the lime juice, half the cilantro, and a pinch of salt. Keep the texture somewhat chunky for the best presentation.
Tip: Prepare the avocado mousse just before serving to prevent browning.
- 4
Arrange tortilla strips on a small sheet pan, lightly brush with olive oil, and place on the grill for 2-3 minutes per side until crispy and lightly charred. Transfer to a paper towel and season with salt.
Tip: Watch the tortillas carefully as they can burn quickly.
- 5
Place shrimp directly on the hot grill in a single layer. Grill for 2-3 minutes per side until they turn opaque and have light char marks. Avoid moving them too early to develop a nice crust.
Tip: Shrimp cook very quickly, so set a timer to prevent overcooking.
- 6
Divide the avocado mousse among four serving plates or bowls. Arrange the grilled shrimp on top in an attractive pattern.
- 7
Drizzle the reserved garlic-butter mixture over the shrimp and avocado. Squeeze fresh lime juice over the entire dish and garnish with remaining cilantro and crispy tortilla strips.
Tip: The warm butter will slightly warm the avocado, creating a pleasant temperature contrast.
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