Lemon-Dill Shrimp with Avocado Slices
Plump shrimp seared in garlic butter with a bright lemon-dill sauce, served atop creamy avocado slices for a refreshing low-carb dinner. This seafood-inspired seafood (low-carb) ready in about 22 minutes pairs shrimp, medium avocado, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz shrimp
- 1 medium avocado
- 1 lemon
- 2 tbsp fresh dill
- 2 tbsp unsalted butter
- 2 cloves garlic
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat shrimp dry with paper towels and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
- Step 2: Remove shrimp and set aside. Add 2 tbsp unsalted butter and 2 minced garlic cloves to the same skillet, cooking for 1 minute until fragrant but not browned. Squeeze juice from 1/2 lemon into the skillet and stir in 2 tbsp fresh dill.
- Step 3: Return shrimp to the skillet and toss to coat, cooking for 1 more minute until heated through. Slice 1 medium avocado and arrange on serving plates, topping with shrimp and lemon-dill sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Shrimp with Avocado Slices take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Shrimp with Avocado Slices?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.
Can I substitute ingredients in Lemon-Dill Shrimp with Avocado Slices?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Shrimp with Avocado Slices for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Dill Shrimp with Avocado Slices low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
