My neighbor brought grilled shrimp to a block party years ago with a dipping sauce I couldn’t stop eating. Turned out it was just avocado, mango, lemon, and cumin mashed together in a bowl. Nothing fancy. I’ve made some version of it every summer since. This recipe comes close to what I remember: spiced shrimp with paprika and cayenne, cooked fast on a hot grill, served alongside that cool, slightly sweet avocado-mango dip. It’s party food that happens to be quick to make.
How to Make Spicy Grilled Shrimp Cocktail with Avocado and Mango Dip
Marinate briefly
Toss the shrimp in the spice mixture and let it sit for fifteen to twenty minutes maximum. Shrimp marinated too long in lemon juice start to break down and turn mushy on the grill. Short marinade, high heat, two to three minutes per side.
Keep the dip chunky
Mash the avocado with a fork rather than blending it smooth. Fold in the chopped mango after mashing so it stays in distinct pieces. You want texture in the dip; completely smooth makes it feel more like a sauce and less like something worth scooping. 
Spicy Grilled Shrimp Cocktail with Avocado and Mango Dip
- Total Time: 21 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Spicy grilled shrimp are the perfect summer appetizer. The creamy mango avocado dip is a refreshing complement.
Ingredients
- 2 lbs (907 g) raw medium-sized shrimp, shelled and deveined
- 2 tbsp (30 ml) EVOO
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 2 lbs (907 g) ripe avocados, peeled and pitted
- 1 tbsp (15 ml) EVOO
- 2 1/2 tbsp (37.5 ml) fresh lemon juice
- 1/2 c (118 ml) chopped fresh basil
- 1/2 tsp ground cumin
- 1 lbs (454 g) mango, peeled, pitted, and finely chopped
- 1/4 c (59 ml) red onion, finely chopped
- salt and pepper
Instructions
- Preheat the grill to medium.
- In a bowl, toss the shrimp with EVOO, lemon juice, paprika, cayenne pepper, garlic powder, salt, and pepper.
- With tongs, place the shrimp on the grill and cook for 2-3 minutes on each side, until the shrimp are pink with grill marks.
- Remove the shrimp from heat and place them onto a platter.
- In a bowl, add the avocado and EVOO and mash together with a fork until smooth.
- Add the lemon juice and ground cumin, and stir.
- Add the mango, onion, and basil and season generously with salt and pepper.
- Serve the avocado mixture alongside the shrimp.
Notes
- For easier peeling, briefly blanch the shrimp before shelling.
- If mangoes are not ripe, you can microwave them for 30 seconds to soften them before chopping.
- To prevent browning, toss the prepared avocado dip with a little lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 20
- Fiber: 5
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
Can I use a grill pan instead of an outdoor grill?
Yes. Heat the grill pan over high heat until it’s smoking, then cook the shrimp in a single layer. You’ll still get grill marks and good char. Work in batches to avoid crowding.
How do I keep the avocado dip from browning?
Press plastic wrap directly onto the surface of the dip if you make it ahead. The lemon juice helps slow browning, but contact with air is the main enemy. Make it no more than an hour before serving for the best color.
What size shrimp work best for grilling?
Medium to large shrimp (about 21 to 30 per pound) are ideal. They’re big enough to handle on the grill without falling through the grates, and they cook evenly in 2 to 3 minutes per side.
