This Seared Shrimp with Tomato and Avocado recipe received a HUGE response on our facebook page. I must admit, it is one of my all-time favorites. Simple to make and low in calories, it is the perfect delicious lunch or dinner meal. I adopted this recipe from America’s Test Kitchen and modified it slightly to my taste — adding more garlic and skipping the chipolte chiles. But many of you will want to “heat it up” with more chiles. Adjust to suit your own taste.
1 pound tomatoes (2 to 3 medium), cored, seeded, and cut into 1/2-inch pieces
6 scallions, white and green parts separated and sliced thin
1/4 cup minced fresh cilantro
3 garlic cloves, minced
1 tablespoon fresh lime juice
1 teaspoon minced canned chipolte chiles in adobo sauce
1 1/2 pounds extra large shrimp peeled and deveined
1/8 teaspoon sugar
4 teaspoons canola oil
1 avocado, pitted, peeled, and cut into 1/2-inch pieces
Lime wedges for serving
1. Combine the tomatoes, scallion whites, cilatro, garlic, lime juice, chipolte, and 1/4 tsp salt in a bowl
2. Pat the shrimp dry with a paper towel and season with 1/4 tsps of the oil in a nonstick skillet over high heat, until just smoking. Add half of the shrimp and cook until curled and lightly browned, about 2 minutes.
3. Transfer the shrimp to a bowl and cover with foil. Repeat with the remaining 2 tsps oil and shrimp and transfer to the bowl with the other shrimp.
4. Return the skillet to high heat, add the tomato mixture and cook until the tomatoes soften slightly, about 1 minute. Off the heat, return the shrimp to the skilled and toss to coat. Transfer the shrimp to a platter, season with salt and pepper to taste, and sprinkle with the scallion greens and avocado. Serve with lime wedges.
Cal: 340; Sat Fat: 2g; Carb: 13g; Protein 37g; Fiber: 5g; Sodium: 560mg