Avocado Oil Poached Shrimp

I love to cook, which should be obvious, but in case it’s not: I do love cooking.

That being said, sometimes I just don’t want to chop, dice, or stand over a hot stove to make a meal. Especially after a busy day, or when it’s hot outside.

After a busy day recently, I wanted something fast, easy, and tasty without having to order a pizza. I’m sure you can relate, right?

After a quick look in the fridge, I saw some shrimp, and looking around the kitchen I had a pint of farmer’s market cherry tomatoes, some herbs, and a bottle of avocado oil. Some pasta in the pantry, and I came up with something quick, easy, but also kind of elegant, because, why not?

This takes about 15-20 minutes to get from stovetop to table, and requires little in the way of cleanup. Is there anything better?

I used what I had on hand to do this, and I’ll share of course, but feel free to try whatever you have or like as far as herbs, citrus, or even seafood. I served this with pasta and tomatoes, but it would probably be good with rice, zucchini noodles, or even in a salad.

Avocado Oil Poached Shrimp

Serves 4




1 pound raw shrimp, shelled and deveined

2 cloves garlic, smashed

1 small bunch fresh mint leaves

1 sprig thyme

Juice of 1 lime

1 bottle extra-virgin avocado oil

Cooked pasta, halved cherry tomatoes, or whatever else you like for serving

Aztec Sea Salt and fresh ground pepper, to taste



Put the shrimp, garlic, mint, thyme, and lime juice in a medium saucepan on the stove. Pour the oil over the shrimp and stir to make sure all shrimp are coated. Turn the heat to medium-low, and let the oil come to a light simmer. Stir to coat the shrimp, and allow to cook until they turn pink.

Serve the shrimp over pasta or rice, and drizzle a bit of the poaching oil over top. Add tomatoes, fresh herbs, and salt and pepper to taste.