Skillet shrimp with tomato and avocado is an awesome one-pan dish that comes together fast and is bright, spicy, and flavorful. Put this one on repeat!
Did someone say one skillet? Yup! One Skillet Shrimp with Tomato and Avocado. It's all the foods we love together in one healthy, paleo-friendly, gluten-free, low-carb recipe! It kind of checks off a lot of boxes, doesn't it? As if you need another reason to love this recipe, it also works great as a quick weeknight dinner if you are short on time!
How to Make Skillet Shrimp with Tomato and Avocado
Are you ready for this? Because this dish is ready so fast, you're going to love it. Heat the ghee or butter in a large skillet, and toss in the shrimp, parsley, and salt and pepper. Then, shrimp cooks quickly, so be prepared to add everything else just as quickly. Finally, garnish the dish with cubed avocado and some lime juice.
Skillet Shrimp with Tomato and Avocado Ingredients
- 2 tablespoon ghee or grassfed butter
- 1 lb. shrimp, peeled
- ½ teaspoon dried parsley
- Salt and pepper, to taste
- 4 scallions, chopped and separated into white and green parts
- 1 lb. tomatoes, seeded and diced
- 3 garlic cloves, minced
- 1 to 2 tsp. chipotle peppers in adobo sauce, minced
- 1 tbsp. lime juice, or more as needed
- ¼ cup fresh cilantro, chopped
Benefits of Avocado and Shrimp
By now you are fully aware of our love for all things avocado, because it's loaded with good fats and fiber, among other things. But did you know we also love shrimp? It is a low-calorie, low-fat source of protein. Four ounces of raw shrimp have only 120 calories, 27g of protein, and 1g of fat. Now those are some killer macros for making meal prep dishes that fit your nutritional goals! Not to mention, shrimp is easy to find and have on hand in your freezer. You can defrost it in a flash either in the fridge or in a colander under running water. (Not that we'd advocate leaving dinner for the last minute, but we all live in the same world . . . )
Substitutions and Alterations
Feel free to add some thinly sliced bell peppers to this dish, which would play up the pepper factor a bit.
Sugar snap peas complement the other ingredients in this skillet shrimp dish with avocado. Plus, they also cook fast.
Use chicken if you don't have shrimp, but know it won't cook nearly as quickly.
Tofu could work, too, if you wanted to make this dish vegetarian or vegan. Just be sure to press as much water as possible out of the tofu before cooking it, and cutting it into ½-inch cubes.
How to Store Skillet Shrimp and Avocado
This is meal prep land, so this skillet shrimp dish will keep for a few days for sure, in those sealed containers. But we don't recommend freezing this. Avocado is not the best frozen and defrosted (unless you're tossing it in a smoothie), and shrimp does not take well to freezing after it's been cooked. Think of it this way: Shrimp has been frozen (that's how you buy it), defrosted, and cooked. Doing that all over again ruins the texture. Best to eat it all up! We don't imagine you will have much trouble doing that.