Spicy Shrimp and Avocado Cocktail

I’ve been on a real kick with these summer recipes lately, and its not even really summer yet. But when the sun is out and the temperature rises, I crave cool dishes like this spicy shrimp and avocado cocktail.  This really just came together when I was looking for some sort of side dish to go with my Grilled Flat Iron Steak with Chimichurri Sauce. I looked through the fridge and happened to find an avocado, tomato, red onion, jalapeno and cilantro. My first thought was guacamole and chips, but then I remembered that I also had some prawns and thought, wouldn’t a cool chunky avocado, shrimp and tomato concoction be yummy? And it was :)

Because it was just Ryan and me and because avocados aren’t particularly good the next day, I decided to make small batch but you could easily double the recipe if you have more people. I think this would make a great addition to a summer dinner party.

We got these martini glasses for our wedding and while we don’t drink a lot of martini’s at home I find that they work wonders for presentation.

Spicy Shrimp and Avocado Cocktail

A spicy shrimp cocktail with avocados, tomatoes and cilantro.

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Prep Time 40 minutes mins

Cook Time 5 minutes mins

Total Time 45 minutes mins

Course Easy Appetizer Recipes, Main Dishes, Side Dishes

Cuisine Mexican

Servings 2 Servings

Ingredients

  

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Ingredients:

• ▢ 14 26-30 count prawns, peeled and deveined
• ▢ 1/4 teaspoon ground cumin
• ▢ 1/4 teaspoon chili powder
• ▢ 1/4 teaspoon granulated garlic
• ▢ pinch of kosher salt
• ▢ sprinkle of ground cayenne pepper
• ▢ 2 small tomatoes seeded and diced
• ▢ 1 avocado diced
• ▢ 1 small jalapeno seeded, minced
• ▢ 1/4 cup minced red onion
• ▢ 2 drops Tabasco
• ▢ juice of one lime
• ▢ few sprigs of cilantro chopped
• ▢ 1 teaspoon olive oil

Instructions

 

• ▢
  In a bowl combine prawns, cumin, chili powder, granulated garlic, kosher salt and cayenne pepper. Stir to coat the shrimp completely. Refrigerate for 20 minutes.
• ▢
  In another bowl mix remaining ingredients, except olive oil. Stir gently to combine. Refrigerate while you cook the prawns.
• ▢
  Heat olive oil in a small skillet over medium heat. Cook until the shrimp turn pink, about 3-4 minutes, turning occasionally. Remove from skillet, allow to cool several minutes. Add prawns to avocado mixture. Chill for 15-20 minutes.
• ▢
  Serve.

Notes

If you wanted, served with some crusty french bread and a nice Pinot Gris, this would make the perfect light summer supper. Enjoy!

Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!

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