My family loves shellfish, but I usually prepare shrimp in a very traditional Mediterranean way. This simple dish is deviating a bit from my usual shrimp recipes and was quickly concocted after a long and busy day. Everyone was super hungry, and since it was the end of the week, I had to work with what was left in my refrigerator. But I think you will enjoy this healthy dish. It is hearty, filling and ready in less than 30 minutes.
You can use either fresh or frozen shrimp. When frozen, simply fast thaw the shrimp by placing them in a bowl and submerge in water. I let them sit for about 10 to 15 minutes during which I refresh the water one more time and loosen up the shrimp gently. Then run cold water through the shrimp, move the shrimp around with your hands and allow the last remaining pieces of ice to thaw. I had just taken out wild shrimp from the freezer the day before, so it was time to cook them. I still had to peel and wash them thoroughly, but even that takes very little time. It is worth noting that I never devein shrimp. It takes considerably more time to prepare fresh shrimp if you deveined it as well. It is a personal preference. But for a family who loves to suck the meat out of shrimp heads or makes tasty soup stock out of them, deveining is purely an aesthetic thing.
I simply use salt, pepper, garlic and sesame seeds to flavor the shrimp and cook them in coconut oil to enhance the natural sweetness of the shellfish. The sesame seeds will get nicely toasted in the skillet when cooking the shrimp. Allow to cool down the dish a little before tossing them together with the fatty avocados. You can serve it with your favorite lentil or corn chips, but I suggest to complement this recipe with sweet romaine lettuce leaves. Fill the green leaves with the sesame shrimp-avocado mixture, and this becomes a satisfying and healthy recipe, perfect for a quick lunch or light dinner.