Cast Iron Shrimp With Avocado Mousse* Recipe

Prep the shrimp

Pat the shrimp very dry with paper towels. Place in a bowl and toss with kosher salt, black pepper, smoked paprika, cumin, garlic powder, and 1 tablespoon olive oil until evenly coated. Let sit at room temperature for 10 minutes while you make the mousse and heat the pan.

Heat the cast iron

Place a 10- or 12-inch cast iron skillet over medium-high heat and let it get hot for 3–4 minutes. The pan should be very hot but not smoking heavily.

Sear the shrimp

Add the remaining 1/2 tablespoon olive oil and the tablespoon of butter to the hot skillet. When the butter foams, add the shrimp in a single layer without overcrowding (work in two batches if necessary). Cook undisturbed for 1 to 1 1/2 minutes until the bottoms are golden, then flip and cook 30–60 seconds more until opaque and just cooked through (internal temp ~120–125°F). Remove shrimp to a warm plate. Squeeze 1 tablespoon fresh lime juice over the cooked shrimp and sprinkle with chopped cilantro if using.

Prepare base

In a blender or food processor combine the avocado flesh, Greek yogurt, 1 tablespoon lime juice, minced garlic, 1 teaspoon olive oil, 1/4 teaspoon cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Blend to mousse

Pulse or blend until smooth and creamy. If the mixture is too thick, add the cold water 1 teaspoon at a time until you reach a silky mousse consistency. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Transfer the mousse to a bowl or piping bag for plating.

Plate 1–2 generous spoonfuls of avocado mousse where you want the shrimp to sit (or pipe 6 small rosettes for a refined presentation).

Arrange the warm cast-iron-seared shrimp over the mousse. Drizzle a little chili oil or a few drops of hot sauce over the shrimp if desired. Garnish with microgreens or chopped cilantro and serve with lime wedges on the side for squeezing.

Serve immediately so shrimp remain warm and mousse retains its smooth texture.