Cast Iron Shrimp Recipe

Prepare and blend mousse

Halve the avocado, remove the pit, scoop the flesh into a small food processor or blender. Add Greek yogurt, lime juice, 1 tsp olive oil, 1/2 clove minced garlic, 1/4 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper.

Pulse or blend until completely smooth, scraping down the sides once. If the mousse is too thick for piping or spreading, add up to 1 tsp cold water and blend again until you reach a light, mousse-like consistency.

Taste and adjust seasoning (more lime or salt if needed). Transfer the mousse to a bowl, cover tightly with plastic touching the surface to prevent browning, and refrigerate while you cook the shrimp.

Season the shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 2 tbs olive oil, smoked paprika, 1/2 tsp cumin, crushed red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Preheat cast iron

Place a 10-12 inch cast iron skillet over medium-high heat and let it heat for 3–4 minutes until very hot but not smoking. This ensures a good sear.

Add 1 tbsp butter to the hot skillet and swirl to melt. Add the seasoned shrimp in a single layer, giving each piece space. Cook undisturbed for 1.5–2 minutes until the undersides turn opaque and start to get golden.

Flip the shrimp and add the minced garlic directly to the pan. Continue cooking 1–2 minutes more, spooning the melted butter and any pan juices over the shrimp so they finish cooking and pick up the garlic flavor. Shrimp are done when opaque throughout and firm to the touch (internal temp ~120–125°F for medium; carryover will finish).

Remove skillet from heat. Squeeze 1 tbsp fresh lemon juice over the shrimp, add 2 tbs chopped parsley, and toss gently to combine. Taste and adjust with a pinch more salt if needed.

Warm plates or leave the cast iron in the center for table service. Spoon or pipe 2–3 dollops of avocado mousse onto each plate or spread a thin layer where the shrimp will sit.

Arrange 4–6 shrimp per serving over the mousse (depending on shrimp size) directly from the skillet so they remain hot. Drizzle any remaining pan juices lightly over the shrimp.

Garnish with microgreens or cilantro, a sprinkle of flaky sea salt if desired, and serve with lemon or lime wedges and warm bread or tortillas on the side.

Serve immediately while shrimp are hot and mousse is cool for a pleasing contrast.