Fresh, vibrant, and packed with protein, these Seared Shrimp Avocado Boats combine juicy, pan-seared shrimp with creamy avocado and a refreshing tomato salsa. Finished with an optional garlic butter drizzle, this healthy seafood recipe is perfect for lunch, a light dinner, or an elegant appetizer.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2–3
Calories: Approximately 330 per serving
Ingredients
For the Seared Shrimp
- 12–15 large shrimp, peeled and deveined
- 2 tablespoons olive oil or unsalted butter
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon
For the Avocado Boats
- 2 ripe avocados, halved and pitted
For the Fresh Tomato Salsa
- 2 medium tomatoes, finely diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh cilantro or parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon or lime juice
- Salt, to taste
Optional Garlic Butter Drizzle
- 2 tablespoons unsalted butter, melted
- 1 garlic clove, minced
- Pinch of chili flakes (optional)
Instructions
Step 1: Prepare the Tomato Salsa
In a medium bowl, combine the diced tomatoes, red onion, cilantro or parsley, olive oil, lemon or lime juice, and a pinch of salt.
Mix gently and let the salsa rest for 5–10 minutes to allow the flavors to blend.
Step 2: Season the Shrimp
Pat the shrimp dry with paper towels.
In a bowl, toss the shrimp with paprika, garlic powder, salt, black pepper, and fresh lemon juice until evenly coated.
Step 3: Sear the Shrimp
Heat the olive oil or butter in a large skillet over medium-high heat.
Add the shrimp in a single layer and cook for 1½–2 minutes per side, until pink, lightly golden, and just cooked through.
Remove from the heat immediately to keep the shrimp tender.
Step 4: Prepare the Avocados
Cut the avocados in half and remove the pits.
Using a spoon, carefully scoop out a small amount of flesh from the center of each half to create a larger cavity for the filling. Reserve the extra avocado for another use or stir it into the salsa.
Step 5: Assemble the Avocado Boats
Place 2–3 shrimp inside each avocado half.
Top generously with the fresh tomato salsa.
For extra richness, combine the melted butter, minced garlic, and chili flakes (if using), then drizzle lightly over the shrimp just before serving.
Serve immediately with fresh lemon wedges if desired.
Serving Suggestions
These shrimp avocado boats pair beautifully with:
- Mixed green salad
- Cilantro lime rice
- Quinoa
- Grilled asparagus
- Roasted vegetables
- Garlic bread
- Tortilla chips
- Fresh fruit salad
Pro Tips
- Choose ripe but firm avocados so they hold their shape.
- Pat the shrimp completely dry before searing for better browning.
- Avoid overcooking the shrimp—they should be just opaque and tender.
- Prepare the salsa a few minutes ahead to enhance its fresh flavor.
- Add diced cucumber or jalapeño to the salsa for extra crunch and heat.
Storage
Refrigerator: Store the shrimp and salsa separately from the avocados in airtight containers for up to 2 days.
Freezer: Freezing is not recommended, as avocados and fresh salsa lose their texture.
Meal Prep Tip: Assemble the avocado boats just before serving to prevent the avocados from browning.
Nutrition (Per Serving)
- Calories: ~330
- Protein: 22g
- Carbohydrates: 10g
- Fat: 22g
- Fiber: 7g
