Avocado-Dressed Shrimp a la Mexicana
Sweet shrimp meets guacamole for a scoopable appetizer or light snack.
Servings: 10
Equipment
Ingredients
- 1 pound (16 ounces) medium shrimp, peeled, deveined, cooked, and roughly chopped
- 1 small white onion finely chopped
- 4 plum tomatoes seeded and cut into ¼-inch pieces
- 1 medium clove garlic finely grated on a microplane
- 1-2 jalapeños seeded, and finely diced
- 2 medium avocados divided
- ¼-⅓ cup freshly squeezed lime juice
- ½ cup loosely packed chopped fresh cilantro, divided
- kosher salt to taste
Instructions
- In a large bowl, combine the shrimp, onion, tomato, garlic, and jalapeños. In the bowl of a food processor, add the lime juice, ¼ cup of the cilantro and 1 avocado that has been pitted, skinned, and roughly chopped. Blend until smooth. Add additional lime juice if needed to thin to a "creamy dressing". Add kosher salt to taste, usually about 1 teaspoon.
- Mix the dressing into the shrimp mixture. Cover with plastic wrap directly placed on the surface of the shrimp mixture and refrigerate. Remove the mixture from the refrigerator about 30 minutes before serving. Just before serving pitt, skin, and dice the remaining avocado into small chunks. Stir the diced avocado and the remaining cilantro into the shrimp mixture. Season again to taste. Serve with tortilla chips or tostadas. Enjoy!
Notes
The recipe can be made a few hours in advance, press a sheet of plastic wrap directly on the surface of the mixture to avoid oxidation of the avocados, and refrigerate. Bring to room temperature before serving.
Nutrition
Calories: 114kcal | Carbohydrates: 6g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 73mg | Sodium: 84mg | Potassium: 405mg | Fiber: 3g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg
