Skillet Suppers: Spicy Shrimp with Avocado and Arugula Salad
In the summer, one of my go-to meals is quickly cooking some shrimp, chicken, or steak and serving it with a hearty and healthy salad, and this is one of my favorite combinatons.
The creaminess of the avocado works well in place of cheese and is nicely offset by the tangy lemon dressing and the crunch of the toasted pine nuts. Pepitas (hulled pumpkin seeds) can easily be substituted if you're not a pine nuts person (it happens). While I chose to season the shrimp with cayenne and dried oregano, if you prefer a pre-made Cajun or other type of blend, please feel free to use that.
The one thing—OK, maybe two things—that could go wrong with this dish: either oversalting the shrimp or overcooking them. The acid from the lime juice is clutch if you end up oversalting, and even if you don't, it's a nice and fresh-tasting way to finish off the shrimp. Overcooking the shrimp is an unfortunate situation because there isn't much that can be done about reversing the process. Generally, most shrimp that's purchased in supermarkets or seafood stores are on the smaller side and cook in 3-4 minutes. If you're really worried, cut into one and make sure that it's pink and no longer translucent. This will help you avoid the rubbery end that is unpleasant for all.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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