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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

Notes:

  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

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