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
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- 1 large avocado, pitted
- ½ stick unsalted butter, room temperature
- 1 small bunch fresh cilantro, leaves and tender stems
- 2 cloves garlic, minced
- 2-3 tablespoons fresh 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 (12-20 ct) shrimp, peeled and deveined
- Combine avocado, butter, cilantro, garlic and lime juice in a food processor. Process until smooth. Season with salt to taste and add 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.
TO MAKE AHEAD: Spread a large piece of plastic wrap flat on the counter. Transfer butter to the plastic wrap and form into a cylinder. Freeze.
Amount Per Serving: Calories: 292Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 87mgSodium: 493mgCarbohydrates: 11gFiber: 4gSugar: 1gProtein: 9g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.