Shrimp in Avocado Butter is limey, buttery and easy! It makes a luxurious appetizer, tapas or delicious, indulgent dinner!
The inspiration behind this recipe:
I've been wanting to make something with avocado and butter for quite a while because the textures are so similar. However, I almost didn't publish this recipe or the photos. This dish was SOOO green! But it's SOOO good so I had to! But hey, avocado, cilantro and lime juice are all green right?
This avocado butter is limey, creamy, easy, luxurious and perfect with shrimp. It's like a Southwestern version of shrimp scampi!
How to make Shrimp in Avocado Butter:
- The avocado butter is super easy. Simply combine all the ingredients in a food processor and process until smooth.
- Sprinkle a little lime juice over the top to keep it green.
- To make this butter ahead of time, place a large piece of plastic wrap on the counter, spoon the avocado butter onto it then form into a cylinder and freeze it immediately. Simply refrigerating it until later will cause it to turn a funky color because of the avocado.
- Prep the shrimp. If you're a regular reader, you've probably already heard my "wild American shrimp" schpiel. I avoid farmed, imported shrimp at all cost. I even go so far as to not order shrimp in restaurants if I'm unsure where it originated.
- After making the avocado butter, simply pan-sear the shrimp and toss in the avocado butter. Then, let it melt and coat those beautiful sweet wild shrimp!
- Once you've added the avocado butter, I highly recommend serving it immediately while the dish is a nice, bright green!
Shrimp in Avocado Butter is a great appetizer, tapas or easy dinner. For a satisfying dinner, serve with some rice or quinoa on the side. It's also great over roasted spaghetti squash for a killer low-carb dinner!
The butter is also perfect with fish, scallops or chicken. Simply freeze in a cylinder as shown and slice off what you need.
Enjoy and let's eat!
For more amazing shrimp recipes, be sure to check out my:
- Shrimp Scampi with Shallots and Artichokes
- Mexican Shrimp Cocktail
- Spicy Shrimp and Grits Casserole with Gouda Cheese
- Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
- Shrimp and Corn Risotto with Bacon
- The Best Shrimp Creole
- Spicy Baked Shrimp with Tomatoes and Feta Cheese
- Paella-Style Brown Rice with Shrimp and Chorizo
Shrimp in Avocado Butter
- 1 large avocado - pitted
- ½ 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
- Combine avocado, butter, cilantro, garlic and 2 tablespoons lime juice in a food processor. Process until smooth. Season with salt to taste.
- Add hot sauce to taste or more lime juice as needed. Set aside.
- Heat olive oil over medium-high heat in a cast-iron skillet. Season shrimp with salt and black pepper.
- Place shrimp in the skillet and cook 1-2 minutes per side or until translucent and firm.
- Add butter to the skillet and melt over the shrimp. Serve immediately with lime wedges.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
This dish was fantastic. Lots of ooh’s and aah’s while everyone was eating. Made this with the Southwestern Orzo Pasta Salad, also from this site. I froze the avocado butter for almost 2 weeks, then let sit at room temperature for about an hour. Sliced the butter and added to skillet per directions. Avocado stayed bright green and with a last minute squeeze of lime juice right before serving, this turned into a delicious quick and easy summertime meal on the patio. Will definitely be making this again.
Hi, Linda, Thanks so very much!! Glad that avocado butter worked out for you and that everyone enjoyed. Love that you paired with the Southwestern Orzo Salad--great combo for a summer night! Thanks again!
Hi Carol. There is “hot sauce to taste” in the ingredient list but omitted in the instructions. Does it go into the avocado butter or sautéed with the shrimp? Thanks!
Hi, Linda, Thanks so much for catching that. It goes in the butter and I've clarified the recipe. Thanks again!
I have a question for you Carol. I made the avocado butter 2 weeks ago and froze it per your instructions. It’s still a beautiful bright green color in the freezer. I’m making this recipe tonight but I’m afraid if I put the butter in the fridge to thaw, it’ll turn brown. I was thinking of sautéing the shrimp first, removing the shrimp from the pan and then adding the frozen avocado butter to the pan to slowly melt. Then add the shrimp back in? Or, slowly thaw in fridge or at room temp? What do you suggest. I’m making it with your Southwestern Orzo Salad with Cilantro Lime Dressing. My family can’t wait.
Hi, Linda, Thanks for your question. Keep it wrapped while thawing at room temperature. You won't need to thaw it completely or get it really soft--as long as you can cut into it. When you add it, make sure the shrimp is not overcooked because there is always carryover cooking. It discolors when it sits out but it doesn't affect the taste or quality. Thanks again and let me know how it goes!
This was AWESOME! Maybe cause I accidentally doubled the butter, but the fresh picked cilantro was awesome in it. Forgot to add the hot sauce - didn't miss it and served it over spaghetti. Will definitely make again. Thanks
Thank you, Carol! Doubling the butter doesn't sound like such a bad idea! So glad you enjoyed and appreciate the 5-star rating!
Karyl | Karyl's Kulinary Krusade says
Oh. My. Goodness. I love the vibrant green color, and would totally dive right into that dish! Looks so delicious and simple