Easy Healthy Dinner Recipe: Shrimp and Avocado Stir-Fry

With the warmer temperatures, it’s time for light and delicious dinner recipes. Registered Dietitian and Chef Michelle Dudash shares an easy weeknight dinner recipe!

  1. Sizzling Shrimp and Avocado Stir-Fry

Ready in 35 minutes from start to finish.

This recipe used spring produce like sugar snap peas and avocado. Lemon zest and juice adds brightness.

  1. An easy way to cut your avocado and get more nutrients:

Quarter and peel it. No scooping required.

  1. Certain citrus are in season during the spring:

You can pair this dish with citrus or use orange instead of lemon. While you’re waiting for primetime berry season, take advantage of citrus season. Try something new:

Cara cara oranges

Blood oranges

Pummelo

Gold Nugget

Sizzling Shrimp and Avocado with Lime and Garlic

The creaminess and mellow earthiness of avocados balance perfectly with limes and succulent vegetables in this family-friendly dinner recipe that can be prepared in just 35 minutes.

1 tablespoon neutral tasting high-heat oil like canola, grapeseed or rice bran oil, divided

1 pound medium-small shrimp, peeled and deveined, thawed and drained, tails removed

1/4 teaspoon chili powder, divided

2 cups sugar snap or snow peas, trimmed as needed

1/4 thinly sliced red onion (about 1/2 cup)

1 tablespoon minced garlic

1 large avocado, diced

1 lime, zest finely grated, then 1/2 of the fruit cut into wedges

1/4 teaspoon salt

Freshly ground black pepper

Heat a large sauté pan or wok over medium-high heat and add 2 teaspoons oil. Add the shrimp to the shimmering oil in an even layer and cook until opaque halfway through, about 4-5 minutes. Turn the shrimp and sprinkle with 1/4 teaspoon chili powder and a pinch of salt and pepper. Cook until the shrimp is opaque all the way through, about 2 minutes. Transfer to a plate.

Reduce heat to medium and add 1 teaspoon oil to the same pan. When the oil is shimmering, add the pea, onion, lime zest and garlic. Cook until the vegetables are tender, about 6 minutes, adding 2 tablespoons water if the pan gets too dry. Add the cooked shrimp, avocados, lime zest, 1/4 teaspoon chili powder, salt and pepper and stir gently. Cook another minute or two until hot. Serve with lime wedges.

Yield: 4 servings, 1 cup each

Prep Time: 20 minutes

Cook Time: 15 minutes

Per serving: Calories 120; Fat 4.5 g (Saturated 0.5 g); Cholesterol 119 mg; Sodium 293 mg; Carbohydrate 6 g; Fiber 1.75 g; Protein 14 g; Vitamin A 13% DV; Calcium 5% DV; Vitamin C 44% DV; Iron 15% DV

To learn more, visit www.michelledudash.com.