Description
Today is national Shrimp day! I had no idea until last week! This shrimp recipe is so tasty and different than any I have tested to date. The avocado puree makes a nice dip when the shrimp is served as an appetizer. You can also make them without the dip for a main course. I do recommend if you try this recipe that you try the complete cilantro lime shrimp with avocado puree as laid out below. That way you aren’t missing out and you’ll know how well they are paired.
Ingredients
- 2 medium ripe avocados (about ½ pound), halved, pitted, and peeled
- ½ cup coconut cream
- 1½ tablespoons freshly squeezed lime juice
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh cilantro
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1½ tablespoons extra-virgin olive oil
- 1 lb. large shrimp, peeled and deveined, tails on
- 2½ tablespoons freshly squeezed lime juice
Instructions
- Make the avocado puree:
- Place the avocados, coconut cream, lime juice, salt, and pepper in a blender or food processor and puree for 20 seconds, or until smooth.
- Place in the refrigerator until ready to use.
- Make the shrimp:
- Combine the cilantro, cumin, garlic powder, salt, pepper, and olive oil in a medium-sized mixing bowl.
- Add the shrimp and toss to coat.
- Cover and allow the shrimp to marinate for 10 minutes in the refrigerator.
- While the shrimp marinates, soak 6 bamboo skewers in water and preheat the grill to medium-high heat.
- Thread the shrimp onto the skewers and drizzle with the lime juice.
- Grill for 3 minutes on each side, or until the shrimp is cooked through.
- Serve the shrimp on a platter with the avocado puree or on the side for dipping.
- Enjoy!
Notes
Try adding one sliced and seeded jalapeño to the avocado puree before blending. Discarding the seeds from hot peppers reduces the heat a bit and allows the pepper flavor to shine.
