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shrimp cocktail in aa martini glass.
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Spicy Shrimp and Avocado Cocktail

A spicy shrimp cocktail with avocados, tomatoes and cilantro.
Course Easy Appetizer Recipes, Main Dishes, Side Dishes
Cuisine Mexican
Keyword 4th of July Recipes, avocado, cayenne pepper, chili powder, cilantro, cocktail, cumin, diet, Food, lime, lime juice, Prawns, Recipe, red onion, shrimp, summer, tabasco, tomatoes
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 2 Servings

Ingredients

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!