Skillet Shrimp with Charred Tomatoes and Avocado
Ingredients
- 3 tablespoonextra-virgin olive oil
- 1 poundshrimp (large, peeled and deveined)
- 1½ poundcherry tomatoes
- 4 clovegarlic
- ½red onion
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspooncrushed red pepper flakes
- 1lemon
- 2avocado
- ¼ cupfresh basil or cilantro
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Mince 4 cloves garlic and dice 1/2 red onion.
- 03
Cut 2 avocados in half, remove the pit, and slice the flesh.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add shrimp, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook until just opaque, about 2 minutes per side. Transfer to a plate.
- 02
In the same skillet, add 1 tablespoon olive oil and the cherry tomatoes. Cook undisturbed for 3–4 minutes until they begin to burst and char, then stir and cook another 2 minutes. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and red pepper flakes.
- 03
Add the minced garlic and diced red onion to the pan, stir, and cook for 1 minute until fragrant.
- 04
Return the shrimp to the skillet and squeeze in the lemon juice. Toss gently to combine and warm through, about 1 minute.
- 05
Transfer to a serving bowl or plate. Top with sliced avocado and fresh basil or cilantro. Serve warm or at room temperature.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a jalapeño, sliced, to the pan with the garlic. A pinch of smoked paprika adds depth. For brightness, squeeze extra lemon or add a splash of white wine before the tomatoes char.
This dish works best served immediately or at room temperature—don't reheat once the avocado is added. For meal prep, cook the shrimp and tomatoes ahead and store separately; assemble with fresh avocado and herbs at serving time.