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!
- 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.
- An easy way to cut your avocado and get more nutrients:
Quarter and peel it. No scooping required.
- 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
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.