Description
Spicy grilled shrimp are the perfect summer appetizer. The creamy mango avocado dip is a refreshing complement.
Ingredients
Units
Scale
- 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