Summer Sautéed Shrimp

with

Avocado Cilantro Cream

NUTRITIONAL NOTES

 

AVOCADOS: Although high in fat, the fat avocados contain is unusual and provides significant health benefits.  Avocados are one of the most anti-inflammatory foods, aiding in protection against many ailments from cancer and to arthritis. Avocados support heart health and help to regulate blood sugar levels.  Eating avocados actually helps absorb important nutrients in other foods, specifically two key antioxidants in the fight against cancer, beta-carotene and lycopene. 

 

SPINACH: Leafy green vegetables like spinach provide more nutrients than any other food. Rich in many vitamin and minerals, spinach has a high concentration of phytonutrients, providing powerful antioxidant protection, anti-inflammatory and anti-cancer benefits. The high concentration of Vitamin K found on spinach is essential to building and maintaining bone health. 

CHIA SEEDS: Loaded with nutrients to benefit your brain and your body, these tiny seeds are high in antioxidants helping to fight free racial production.  They are also high in Omega-3 fatty acids helping maintain heart health.  

YIELDS: 4-6 Servings

 

INGREDIENTS:

SHRIMP:

1 – 1 ½ lb large shrimp, peeled and deveined

2 cloves of garlic, minced 



1 lemon, juiced and zested

2 tbsp chopped cilantro

½ tsp salt

¼ tsp pepper

2 tbsp extra virgin olive oil, divided

1 tbsp ghee or clarified butter

 

AVOCADO CILANTRO SAUCE:

1 ride avocado, seeded and peeled 



2 cloves of garlic 



1/4  small red onion, roughly chopped 



1  jalapeño, seeded and ribbed (optional) 



1 bunch fresh cilantro, fibrous bottom stems removed 



1 cup spinach 



zest from 2 limes 



juice from 2 limes 



zest from 1 lemon 



juice from 1/2 lemon 



1 tbsp ground chia seeds

1/2 tsp salt & pepper, more to taste 



1/2 cup extra virgin olive oil 



1/4 -1/2 cup water

 

INSTRUCTIONS:

  1. In a large bowl, combine prepared shrimp with garlic, the juice and zest of the lemon, cilantro, 1 tbsp olive oil, and salt and pepper.  Set aside for 15-20 minutes while you make your sauce.

  2. In a blender, combine avocado, garlic, onion, jalapeño (if using), cilantro, spinach, lime and lemon, chia seeds, salt and pepper.  Blend ingredients while drizzling in the olive oil.  Add more water while blending the sauce as needed to make a smooth and creamy consistency. Season with extra salt and pepper if needed. Set aside.

  3. Heat a large skillet under medium high heat.  Drizzle in 1 tbsp olive oil and add shrimp in one layer.  You might need to cook the shrimp in two batches to avoid overcrowding the pan.  Depending on your size of shrimp, cooking shrimp will take between 2-3 minutes.  Flip each shrimp over and continue cooking for another minute or two. 

  4. Remove from heat and add the ghee to the pan. Toss shrimp with ghee until it is completely melted.  Serve shrimp with cilantro sauce.

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amy@oregoncancerfoundation.org

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