Pan-Seared Shrimp with Avocado & Lime Crema
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 2avocado
- 2lime
- ½ cupsour cream
- 3 clovesgarlic
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- ¼ cupfresh cilantro
Prep
- 01
Peel and devein 1 pound large shrimp.
- 02
Mince 3 cloves garlic.
- 03
Juice 2 limes.
- 04
Chop 1/4 cup fresh cilantro.
Method
- 01
Make the crema: In a small bowl, whisk together 1/2 cup sour cream, juice of 1 lime, and minced garlic. Season with salt and pepper. Set aside.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add shrimp in a single layer and cook 2 to 3 minutes per side, until pink and opaque. Season with salt, pepper, and red pepper flakes. Transfer to a plate.
- 03
Halve the avocados, remove the pit, and scoop the flesh into a bowl. Squeeze the juice of 1 lime over them and gently toss to coat. Season with a pinch of salt.
- 04
Divide avocado between bowls or plates. Top with shrimp, drizzle with lime crema, scatter cilantro, and finish with a thin thread of olive oil. Serve immediately.
Spice Tips
The recipe has gentle warmth from red pepper flakes. For more kick, double the flakes or add 1/4 teaspoon cayenne to the crema. For a cooling contrast, top with a dollop of crema mixed with fresh dill or mint instead of cilantro.
For a grain base, serve over cooked couscous or rice. The lime crema can be made up to 2 hours ahead and chilled. If avocados aren't ripe, prepare this dish a few hours before serving and add the avocado just before plating to prevent browning.