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Creole Shrimp and Avocado

This is another easy and elegant dish, perfect for entertaining but fast enough for a weeknight treat! The cool creaminess of the avocado and the tang from the lime juice contrast perfectly with the spiciness of the creole spice.

Serves 4

453 g (1 pound) shrimp (cleaned and deveined), patted dry

2 tbsp Creole Seasoning:

1 tbsp sweet paprika

1½ tsp dried thyme

1½ tsp dried oregano

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

½ tsp cayenne pepper

¼ tsp black pepper

Mix all ingredients together

½ tbsp salted butter

4 Small ripe avocados, peeled and halved

The Juice of one lime

4 tbsp fat free sour cream (or Greek yogurt)

2 Green onions, sliced

Coat the shrimp evenly and completely in the creole seasoning.

Preheat a small frying pan over high heat and add the butter, when it’s melted add in the shrimp; sauté on each side until they are pink and curled into a “C”.

Place the avocado halves (2 halves per person/1 avocado per person) on a plate and squeeze some lime juice on each piece of avocado.

Place a ½ tbsp of the sour cream on each piece of avocado.

Top evenly with the creole shrimp.

Garnish evenly with the green onions


  1. This creole is spicy! Feel free to use as little cayenne as you’d like because it will still be super flavourful with less heat.

creole shrimp