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Servings: 4

Seared Shrimp With Tomatoes And Avocado Recipe

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Seared Shrimp With Tomatoes And Avocado Recipe
5 from 3 votes
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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a plate, season with salt if needed. Add avocado. Garnish with lime wedges and sprinkle chopped scallion greens.

Recipe Notes

Recipe slightly adapted from the book: "America's Test Kitchen The Best Mexican Recipes"
Course: Main
Cuisine: Mexican

Nutrition Information

Calories: 281, Fat: 15g, Saturated Fat: 6g, Cholesterol: 285mg, Sodium: 914mg, Potassium: 652mg, Carbohydrates: 10g, Fiber: 5g, Sugar: 3g, Protein: 25g, Vitamin A: 1285%, Vitamin C: 29.4%, Calcium: 197%, Iron: 3.3%