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Grilled Cilantro-Lime Shrimp with Spicy Hass Avocado Puree Recipe
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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Serves: 8 Servings
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Grilled Cilantro-Lime Shrimp with Spicy Hass Avocado Puree Recipe

This grilled shrimp recipe pairs tangy cilantro lime shrimp grilled for a light smoky flavor and cool and spicy avocado puree dip for an appetizer with a chic flair.

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Re-Calculate: Ingredients
Serves:

Ingredients:

  • 2 limes, juiced and zested
  • 1⁄2 cup roughly chopped fresh cilantro
  • 1 tsp. ground cumin
  • 4 Tbsp. extra-virgin olive oil
  • 2 lbs. large shrimp, peeled and deveined, tails intact
  • Spicy Hass Avocado Puree (see make-ahead recipe below
  • Fresh sprigs cilantro, for garnish

Spicy Hass Avocado Puree

  • 3 ripe, Fresh Hass Avocados, peeled, seeded and scooped out
  • 3 Tbsp. fresh lime juice
  • 3⁄4 cup sour cream
  • 1 green jalapeño, seeded and chopped
  • Salt, to taste

Instructions:

  1. In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well.
  2. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
  3. Preheat a barbecue or grill pan to medium-high heat.
  4. Season the shrimp with salt and pepper to taste and grill for 2 to 3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp.
  5. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.
Spicy Hass Avocado Puree
  1. Add the avocado, lime juice, sour cream and jalapeño to a blender and puree until smooth, scraping the sides of the blender as needed.
  2. Season puree with salt to taste.
  3. Place in a covered airtight container and refrigerate until serving.

Nutrition Facts

View

Nutrition Information Per Serving: Calories 340; Total Fat 23 g (Sat 5 g, Trans 0 g, Poly 2.6 g, Mono 12 g); Cholesterol 185 mg; Sodium 180 mg; Potassium 571.5 mg; Total Carbohydrates 10 g; Dietary Fiber 5 g; Total Sugars 1 g; Protein 25 g; Vitamin A 543 IU; Vitamin C 16 mg; Calcium 82 mg; Iron 3 mg; Vitamin D 172.4 IU; Folate 65 mcg; Omega 3 Fatty Acid 0.7 g

% Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 10%; Iron 20% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Quick Nutrition
Facts

Amount Per Serving

Calories: 340
Total Fat: 23 g
Saturated Fat: 5 g
Trans Fat: n/a
Cholesterol: 185 mg
Sodium: 180 mg
Carbohydrates: 10 g
Total Sugars: 1 g
Protein: 25 g

View full nutrition facts

Category: Appetizer
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Grilled Cilantro-Lime Shrimp with Spicy Hass Avocado Puree Recipe Comments

Absolutely wonderful

I made this for an oscar party i had last night and it was met with RAVE reviews. made the shrimp and puree as noted the only thing i would change is to cut the puree recipe in half (or even 1/3). there is a LOT leftover and i didn't even put in all the avocado. definitely a wow factor for guests and really easy.

Kari - Mon, 02/25/13 - 12:21 pm

Tips on the recipe

I made this recipe on a camping trip (not the best conditions for doing this). I served the shrimp and sauce a an appetizer. It was a huge hit with everyone. I am just now printing the recipe again so I can make it as the main dish for dinner.

Julie - Mon, 02/18/13 - 03:47 pm