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Creamy Shrimp Scampi Dinner Bowl with Avocado

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A quick and easy weeknight meal featuring buttery garlic shrimp in a creamy sauce, paired with fresh avocado and a tangy balsamic vinaigrette over salad greens.

Ingredients

Scale
  • 1 pound (450g) peeled and deveined shrimp, medium or large size (fresh or thawed frozen)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ½ cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio) or chicken broth
  • ½ cup (120ml) heavy cream
  • Juice of 1 lemon
  • ¼ cup (25g) freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 1 large ripe avocado, sliced or cubed
  • 2 cups (about 60g) mixed salad greens
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 teaspoon honey (optional)
  • 1 teaspoon Dijon mustard
  • ¼ cup (60ml) extra virgin olive oil (for vinaigrette)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Rinse 1 pound (450g) peeled and deveined shrimp under cold water and pat dry with paper towels. Set aside.
  2. In a small mixing bowl, whisk together 2 tablespoons balsamic vinegar, 1 teaspoon honey, and 1 teaspoon Dijon mustard. Slowly drizzle in ¼ cup extra virgin olive oil while whisking vigorously until emulsified. Season with salt and pepper. Set aside.
  3. Place a large skillet over medium heat. Add 2 tablespoons olive oil and 3 tablespoons unsalted butter. Let the butter melt and foam but not brown, about 1-2 minutes.
  4. Add 4 minced garlic cloves to the pan. Stir constantly for about 30 seconds to 1 minute until fragrant but not burnt.
  5. Add shrimp in a single layer. Cook 2-3 minutes per side until pink and opaque. Avoid overcrowding the pan; cook in batches if needed.
  6. Pour in ½ cup dry white wine (or chicken broth). Scrape up any browned bits from the pan with a wooden spoon. Let it simmer and reduce by half, about 3-4 minutes.
  7. Lower heat to medium-low. Stir in ½ cup heavy cream and juice of 1 lemon. Simmer gently for 2-3 minutes until the sauce thickens slightly.
  8. Stir in ¼ cup freshly grated Parmesan cheese. Season with salt and pepper to taste.
  9. Divide 2 cups mixed salad greens between bowls. Top with cooked shrimp and creamy sauce. Add sliced or cubed avocado on the side.
  10. Spoon the balsamic vinaigrette over the avocado and salad greens.
  11. Sprinkle chopped fresh parsley over the top. Serve immediately while warm.

Notes

If the sauce gets too thick, thin it out with a splash of pasta water or broth. Do not overcrowd the pan when cooking shrimp to avoid rubbery texture. Use wild-caught shrimp and ripe Hass avocados for best flavor. For dairy-free option, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.

Nutrition

Keywords: shrimp scampi, creamy shrimp, avocado, balsamic vinaigrette, quick dinner, weeknight meal, seafood bowl

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