Grilled Shrimp Egg Cup

Ingredients Checklist (Tap as You Prep)

• 1 ½ lbs wild-caught salmon fillets, jumbo peeled shrimp, or firm white fish for Grilled Shrimp Egg Cup
• 2 tablespoons high-smoke-point avocado oil + 1 tablespoon grass-fed butter
• 4 cloves fresh garlic, finely grated + 1 teaspoon freshly grated ginger
• 2 tablespoons freshly squeezed lemon or lime juice + 1 tablespoon low-sodium tamari or honey
• 1 ½ teaspoons smoked paprika + ½ teaspoon chili flakes + ¾ teaspoon sea salt
• 1 ripe Hass avocado, cubed + 1 cup crisp cucumber or steamed asparagus
• 2 tablespoons toasted sesame seeds + 3 sliced green onions
• ¼ cup fresh cilantro or dill for garnish

Step-by-Step Cooking Instructions

1. Pat Bone-Dry & Season: Blot the seafood for Grilled Shrimp Egg Cup completely dry with paper towels—this guarantees a crispy golden sear rather than steaming—and season with smoked paprika, salt, and pepper.
2. Sear in a Hot Skillet: Heat avocado oil in a cast-iron or stainless skillet over medium-high heat. Sear salmon 4 minutes per side (or shrimp 2 minutes per side) until golden and opaque.
3. Glaze with Garlic-Citrus Butter: Lower heat, add butter, grated garlic, ginger, and citrus-tamari glaze, spooning the bubbling sauce over the seafood for 60 seconds.
4. Arrange with Crisp Greens & Avocado: Plate over warm cauliflower rice, quinoa, or crisp greens alongside fresh avocado and cucumber.
5. Garnish & Serve Immediately: Scatter toasted sesame seeds, sliced scallions, and fresh herbs on top.