Mexican Seared Shrimp with Tomatoes, Lime, and Avocado

The secret to this dish is to sear the shrimp quickly.  Be sure that the shrimp are not crowded in the pan. Barb L.

Serves: 4


1 pound tomatoes, cored, seeded, and cut into ½" pieces (about 4 medium tomatoes)

6 green onions (scallions) white and green parts sliced thinly and separated into white and green parts

¼ cup fresh cilantro, minced

¼-2 tsp minced, canned chipotle chilies in adobo sauce, your choice of spice level (1/2 tsp makes this a little spicy)

Salt and Pepper

1 ½-2 extra large shrimp (21-25 per pound), peeled, deveined 1 tsp Flying Olive Serrano Honey (our new Serrano is SPICY!), Sicilian Lemon, Pineapple, or Grapefruit, Balsamic Vinegar

2 Tbsp Flying Olive Persian Lime, Garlic, Smoked, Cilantro and Roasted Onion, or a spicy Extra Virgin Olive Oil such as Chipotle, Harissa, or Cayenne Red Chile

1 Tbsp lime juice, plus lime wedges for serving

1 avocado, halved, pitted, peeled, and diced

For serving: By themselves or Boston/Bibb lettuce cups, tortillas, rice, etc.


Toss the tomatoes, green onion white slices, cilantro, garlic, chipotle, and ¾ tsp salt together in a bowl. In a separate bowl, toss the shrimp with the Flying Olive Balsamic Vinegar of Choice, ¼ tsp salt, and ¼ tsp pepper.

Heat 1 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice in a 12” skillet over high heat until the oil is shimmering. Turn the heat down to medium. Add half the shrimp to the skillet in a single layer (be sure not to crowd them). Don’t move them until they are brown on one side, about 1 minute. Transfer the shrimp to a large bowl (they will not be cooked through). Repeat with the remaining 1 Tbsp EVOO of oil and shrimp.

Return the empty skillet to medium-high heat. Add the tomato mixture and the lime juice and cook until slightly softened, about 1-2 minutes. Stir in the shrimp with any accumulated juices and cook until the shrimp are cooked through and hot, about 1-2 minutes (more or less cooking time will be needed for different sizes of shrimp).

Transfer the shrimp to a large platter and sprinkle with the avocado and scallion greens. Serve with tortillas, lettuce cups, etc., if desired. Serve with lime wedges on the side.

Inspired by a recipe by: The Editors of American’s Test Kitchen, Best Mexican Recipes. Brookline, MA, 2015.

Submitted by Barb L.