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Garlic Butter Shrimp Avocado Plate

A delightful coastal dish featuring succulent shrimp sautéed in garlic and butter, served with creamy avocado and fresh cherry tomatoes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Coastal, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 500 g shrimp (peeled and deveined) Look for firm, fresh shrimp with a mild smell.
  • 2 tbsp butter For a richer taste, use grass-fed butter.
  • 1 tbsp olive oil Can be adjusted for a lighter version.
  • 4 cloves garlic (minced) Stir in for flavor, avoiding burning.
  • 1 tsp paprika Adds color and mild spice.
  • 1 tsp Italian seasoning Enhances the flavor profile.
  • 1/2 tsp chili flakes Adjust according to spice preference.
  • 1/2 tsp black pepper For seasoning.
  • 1 tsp salt To taste.
For serving
  • 1 avocado (sliced) Use ripe avocados that yield slightly when squeezed.
  • 1 cup cherry tomatoes (halved) Adds freshness to the dish.
  • 1 tbsp lemon juice Enhances flavor.
  • 1 tbsp parsley (chopped) For garnish.
  • 2 tbsp grated parmesan cheese Can be reduced for a lighter dish.

Method
 

Preparation
  1. Toss the shrimp in a bowl with paprika, Italian seasoning, chili flakes, salt, and black pepper to infuse flavor.
  2. In a skillet, heat butter and olive oil over medium heat until melted and bubbly.
  3. Add minced garlic to the skillet, stirring for about 30 seconds until fragrant.
  4. Sauté the seasoned shrimp for 2–3 minutes until they turn pink and golden.
  5. Slice the avocado and halve the cherry tomatoes on a cutting board.
Finishing Touches
  1. Remove the skillet from heat and mix in lemon juice, parsley, and parmesan cheese while hot.
  2. Arrange the shrimp, avocado slices, and cherry tomatoes on a plate, stacking artfully for presentation.

Notes

Pair with garlic bread and a crisp salad for a complete meal. The dish can be stored in the fridge for up to 2 days or frozen for a month.