Serves: 4
Prep Time: 10 minutes
Total Time: 25 minutes
1 pound red ripe tomatoes, cut into 1/2 inch chunks
1 bunch green onions, white and green parts separated, sliced thin
1/2 cup minced fresh cilantro, divided
3 cloves garlic, minced (1 Tablespoon)
2 teaspoons minced canned chipotle peppers in adobo sauce, gluten free
2 teaspoons kosher salt, divided
1/4 teaspoon fresh ground black pepper
1 1/2 pounds large shrimp, peeled and deveined (21-25 per pound)
2 Tablespoons avocado oil or vegetable oil
1 Tablespoon fresh lime juice, plus lime wedges, for serve
2 avocados, halved, pit removed, cut into 1/2 inch chunks
1. Make Sauce: In a medium bowl add tomatoes, white parts only of the onions, 1/4 cup minced cilantro, garlic, chipotle pepper and 1 1/2 teaspoons kosher salt and stir to combine. Set bowl aside.
2. Prep Shrimp: In a separate medium bowl, add shrimp, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper and toss together to coat shrimp.
3. Cook Shrimp: In a 12 inch non-stick skillet set over medium-high heat, add 1 tablespoon oil and heat until oil is shimmering but not smoking, about 1 minutes. Add half of the shrimp to the pan in an even layer and cook, without moving them, until spotty brown and pink on the bottom, about 1 minute. Flip shrimp individually and continue to cook until almost cooked through, about 30 seconds more. Transfer shrimp to a plate and tent loosely with foil. Repeat with remaining oil and shrimp.
4. Cook Sauce: After removing shrimp, return skillet to medium-high heat. Add the tomato mixture and lime juice to the skillet and stir to combine. Cook just until the tomatoes begin to soften, about 1 minute.
5. Add Shrimp: Add shrimp to the skillet and stir to combine. Continue to cook until shrimp are heated and cooked through.
6. Serve & Enjoy: To serve, transfer to a large serving platter. Sprinkle with the remaining green onions, avocado pieces and remining 1/4 cup minced cilantro. Serve and enjoy!
