5-Ingredient Shrimp and Avocado Stir-Fry with Lemon

Avocados work well in stir-fries, pairing perfectly with a light, low-fat protein like shrimp. I?m a hungry gal, so I like to serve this dish over brown rice prepared with vegetable broth instead of water, for extra flavor. But feel free to break out your spiralizer to make zoodles (zucchini noodles) or serve the stir-fry in lettuce wraps for the ultimate low-carb meal that will fill you up while boosting your vegetable intake.
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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound medium-small shrimp, peeled, deveined and tails removed

3 scallions, white parts chopped and green parts cut into strips

Zest and juice of 1 lemon, plus lemon wedges for serving 

1 large avocado, diced

2 teaspoons reduced-sodium soy sauce


  1. Heat a large skillet over medium-high heat and add 2 teaspoons oil for cooking with high-heat, such as canola, grapeseed or rice bran and heat until shimmering. Add the shrimp in a single layer and cook until they turn white halfway through, about 4 minutes. Turn the shrimp and sprinkle in the white parts of the scallions and the lemon zest; cook until the shrimp is done, about 1 minute. Reduce the heat to low and gently stir in the avocado and soy sauce. Sprinkle with freshly ground black pepper and serve with additional lemon wedges.

Cook’s Note

This dish cooks quickly, so for optimal execution, I recommend having all of your food prep finished before you start cooking.

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