Sweet, succulent shrimp meet rich, creamy avocado in this bright, flavor-packed dish that feels indulgent but comes together in minutes. The avocado butter melts over warm shrimp, creating a silky, citrusy sauce that works equally well as an appetizer or an easy weeknight dinner.
“This dish was fantastic. Lots of ooh’s and aah’s while everyone was eating!”
The inspiration behind this recipe:
I wanted to combine avocado and butter because their textures complement one another beautifully. The result is a vivid green, luxuriously smooth avocado butter brightened with lime and cilantro. It pairs perfectly with shrimp — think of it as a Southwestern take on classic shrimp scampi where citrus and herbs lift the richness.
How to make Shrimp in Avocado Butter:
- Make the avocado butter: blend avocado, room-temperature butter, cilantro, garlic and lime juice in a food processor until smooth. Taste and season with salt, add hot sauce if you like, and adjust lime to your preference.
- To keep the avocado bright, squeeze a touch of lime juice over the finished butter before serving.
- Make-ahead tip: spoon the avocado butter onto a sheet of plastic wrap, roll it into a cylinder, and freeze right away. Freezing preserves the color and texture; refrigeration alone can cause discoloration from the avocado.
- Prep the shrimp: use peeled, deveined jumbo shrimp (12–20 count per pound) and pat them dry. Season simply with salt and freshly ground black pepper.
- Cook the shrimp: heat olive oil in a skillet over medium-high heat, sear the shrimp about 1–2 minutes per side until they turn opaque and firm, then remove from heat.
- Finish with the avocado butter: add slices or spoonfuls of the avocado butter to the hot skillet so it melts and coats the shrimp, creating a glossy, flavorful sauce. Serve immediately with lime wedges for extra brightness.
- Serve right away: the dish looks and tastes best when served immediately while the avocado butter is still a vibrant green.
Shrimp in Avocado Butter works as an elegant appetizer, a shareable tapas plate, or a quick main course. For a complete meal, serve with rice, quinoa, or roasted spaghetti squash for a low-carb option. The avocado butter is versatile — it also complements fish, scallops, or chicken; freeze it in a log and slice off portions as needed.
Enjoy and let’s eat!
For more shrimp recipes, try these:
- Shrimp Scampi with Artichokes
- Mexican Shrimp Cocktail
- Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
- Shrimp and Corn Risotto with Bacon
- Shrimp Creole
- Spicy Baked Shrimp with Tomatoes and Feta Cheese
- Paella-Style Brown Rice with Shrimp and Chorizo
Shrimp in Avocado Butter
Equipment
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Chef knife
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Cutting board
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Mini food processor
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Skillet (cast iron recommended)
Ingredients
- 1 large avocado, pitted
- 1/2 stick unsalted butter, room temperature
- 1 small bunch cilantro, leaves and tender stems
- 2 cloves garlic, minced
- 2-3 tablespoons lime juice, 1-2 large limes, to taste
- Salt, to taste
- Hot sauce, to taste
- 2 tablespoons olive oil
- Freshly ground black pepper, to taste
- 1 pound jumbo shrimp, (12-20 count), peeled and deveined
Instructions
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Combine avocado, butter, cilantro, garlic and 2 tablespoons lime juice in a food processor. Process until smooth. Season with salt to taste.
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Add hot sauce to taste or more lime juice as needed. Set aside.
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Heat olive oil over medium-high heat in a skillet. Season shrimp with salt and black pepper.
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Place shrimp in the skillet and cook 1-2 minutes per side or until translucent and firm.
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Add avocado butter to the skillet and allow it to melt over the shrimp. Serve immediately with lime wedges.
Notes
MAKE AHEAD:
- Lay a sheet of plastic wrap flat, transfer the avocado butter onto it, form into a cylinder, and freeze. Slice off portions as needed.
Nutrition
Nutritional values are estimates and may vary based on ingredients and portion sizes. Adjust for dietary needs as necessary.
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