Lemon-Dill Shrimp with Avocado Slices

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Plump shrimp seared in garlic butter with a bright lemon-dill sauce, served atop creamy avocado slices for a refreshing low-carb dinner. This Mediterranean-inspired seafood recipe (low-carb), ready in about 22 minutes, pairs shrimp, 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

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Instructions

1. 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.
2. 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.
3. 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.