Ingredients
Scale
- 1 1/2 lbs jumbo shrimp, peeled and deveined
- 3 tbsp butter, melted
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
- 2 cups shredded purple cabbage
- 1 tbsp lime juice
- 1 ripe avocado
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
Instructions
- Season the Shrimp: Pat the jumbo shrimp dry with paper towels. In a mixing bowl, toss the raw shrimp with the melted butter, olive oil, minced garlic, paprika, Italian seasoning, salt, black pepper, and red pepper flakes until heavily coated.
- Sheet Pan Bake: Arrange the seasoned shrimp in a single layer on a lined baking tray for an easy, low-friction sheet pan cleanup. Bake in an oven preheated to 400°F (200°C) for 8 to 10 minutes just until they turn beautifully bright pink and tender.
- Make the Slaw: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base.
- Blend the Creamy Drip: In a blender or food processor, combine the ripe avocado, heavy cream, and grated Parmesan cheese. Blend until completely smooth to create a rich, thick, velvety pale green avocado cream sauce.
- Assemble and Drip: Lay down a generous bed of the vibrant crunchy purple cabbage slaw on a plate and heavily top it with the hot, bright pink baked garlic butter shrimp. Flood the seafood entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Garnish with fresh chopped parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes