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Seared Shrimp With Tomatoes And Avocado Recipe – simple, fresh and full of flavor. Light meal, perfect for spring and summer!
Cinco De Mayo is just a day away! And my mouth is watering every time I open facebook or visit a food blog, because I’m seeing some amazing Mexican recipes lately. I can’t wait to try these Baja Fresh Cevice Tostadas and Bulgogi Beef Korean Tacos from two of my favorite bloggers.
Of course, I’m a little late to the party with Mexican recipes. That’s why today I decided to share with you a very light and easy to make Mexican flavored dish.
This recipe is from the cookbook : “America’s Test Kitchen – The Best Mexican Recipes”. I got the book around the same time last year and haven’t cooked anything from it yet! I’ve promised myself to try and slowly go through cookbooks I’ve purchased and try some recipes, but simple haven’t had time!
Seared shrimp, fresh tomato sauce and avocado, all ingredients needed are super easy to find. I did not sear the shrimp until brown, but that’s because I like it very lightly cooked. I also used Campari tomatoes, because that’s what I had. If you happen to use meatier tomatoes, I would suggest that you take the time and peel them. The sauce will taste even better. Coring, seeding, peeling and cutting the tomatoes is the most time-consuming step in this dish, otherwise, it is very easy to make.
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Seared Shrimp With Tomatoes And Avocado Recipe
Ingredients
- 1 pound tomatoes, , cored, seeded, peeled (optional) and cut into 1/2 inch pieces
- 6 scallions, , white and green parts separated and chopped
- 1/4 cup fresh chopped cilantro
- 2 garlic cloves, , minced
- 1-2 tsp minced canned chipotle chile in adobo sauce, (make sure there are no seeds)
- salt and black pepper to taste
- 1 pound large shrimp, , peeled and deveined
- 1/8 tsp sugar
- 2 tbsp vegetable oil
- juice from 1 lime
- lime wedges for serving
- 1 large avocado, , cut in half, pitted and diced
Instructions
- Toss tomatoes, scallion whites, cilantro, garlic, chipotle pepper, and 1/2 tsp salt together in a bowl.In a separate bowl toss shrimp with sugar, 1/4 tsp salt and 1/4 tsp black pepper.
- Heat 1 tsp oil in a skillet over high heat. Add shrimp in a single layer (you might need to work in batches) and cook for 1 minute per side. Repeat with the remaining shrimp and transfer cooked shrimp to a plate.
- Return the empty skillet to the heat. Add tomato/scallion mixture and lime juice. Cook oven medium heat for 1 minute, until warmed up. Add shrimp and cook for 1 more minute.
- Transfer to a plate, season with salt if needed. Add avocado. Garnish with lime wedges and sprinkle chopped scallion greens.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Shrimp Recipes
Caribbean Spicy Shrimp And Cauliflower Rice
Gulf Shrimp Iceberg Lettuce Wedge Salad
I dropped the ball and haven’t made any Mexican dishes to share for Cinco de Mayo, but my mouth is watering just looking at this recipe! I love the shrimp and avocado combination, Mira! So perfect for a light meal!
Better late than never to the Cinco de Mayo party, Mira, especially when you show up with something THIS delicious!! I love how light and healthy this dish is, yet still packed with plenty of flavor and texture! Absolute perfection, dear, and so pretty to boot!! Thanks so much for the shout out! You are definitely one of my favorite bloggers too! Cheers to a beautiful day and a Happy Cinco de Mayo tomorrow! <3
P.S. Pinned!
So fresh, healthy, and delicious! Gorgeous photos <3
This reminds me of similar dishes I ate in Greece, Mira. So fresh and simple and tasty! I especially love that you’ve added avocado. 🙂
Oh Mira, this looks fantastic! I love the fresh flavors and I could literally eat shrimp by the pound – especially when it’s prepared like this! This is such a perfect dish – I’m all about prepping shrimp in ways that keep that fresh quality and allow the subtle sweetness of the shrimp to shine through. Thanks so much for the mention! As Cheyenne said, you’re one of my favorite bloggers too! Cheers my dear. Pinned, of course 🙂
This is my kind of warm weather dish, so fresh and full of flavor.
This looks incredible, Mira! I can go to town of shrimp, I love it!! This is the perfect recipe for Cinco de Mayo!
Mira, this looks stunning and delicious. Such a refreshing and healthy recipe for Cinco de Mayo!
An ideal light summer meal and of course perfect for Cinco de Mayo! Like Cheyanne said – better late than never!
All the colors in this reminds me of a “cooked” shrimp cocktail (minus the clamato). Loving this especially on a day like today. Happy Cinco! 🙂