Sweet pineapple guacamole becomes a bright, spiced base for quick-seared shrimp. The guac's lime and heat blend with warm spices and caramelized pineapple, making a sauce that tastes both fresh and a little complex for a weeknight.

Serves 2. 20 minutes, 18 at the stove.

About 430 calories a serving, 36 g protein, 26 g carbohydrate, 22 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the pineapple chunks and pat them dry on paper towels. Heat 1 tablespoon of oil in a wide skillet over medium-high heat until it shimmers.
2. Add 12 ounces of shrimp, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook without moving them for 2 minutes until the undersides are opaque. Flip and cook for another minute until cooked through, then transfer to a plate.3 min
3. In the same skillet, add 1 tablespoon of butter and the drained pineapple chunks. Cook for 2 minutes, stirring occasionally, until the pineapple is lightly caramelized and golden.2 min
4. Stir in 1 minced garlic clove and cook for 30 seconds until fragrant. Return the shrimp to the skillet.1 min
5. Add 1 cup of the guacamole to the skillet and stir gently to coat the shrimp and pineapple, warming through for 1 minute. Taste and adjust seasoning if needed.1 min
6. Divide between two bowls or plates and top with 2 sliced scallions, white and light green parts. Serve at once, with rice or warm tortillas on the side.

Note Swap shrimp for firm white fish cut into chunks if preferred. Leftovers keep refrigerated for one day and can be gently reheated. Serve with steamed rice, warm tortillas, or a simple green salad to stretch the dish.