Marinated Shrimp And Avocado Recipes

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SHRIMP IN AVOCADO CREAM SAUCE



Shrimp in Avocado Cream Sauce image

I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.

Provided by BrooklynRD

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 2

Number Of Ingredients 6

¼ cup butter
2 cloves garlic, finely chopped
½ cup heavy cream
½ cup mashed ripe avocado
½ pound large shrimp, peeled and deveined
ground black pepper to taste

Steps:

  • Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
  • Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 7.9 g, Cholesterol 315.1 mg, Fat 54.4 g, Fiber 4 g, Protein 21.4 g, SaturatedFat 29.8 g, Sodium 389 mg, Sugar 0.5 g

GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE



Grilled Spicy Lime Shrimp with Creamy Avocado Cilantro Sauce image

Grilled Spicy Lime Shrimp with Creamy Avocado Cilantro Sauce has a simple but full of flavor and spice marinade. The creamy avocado cilantro sauce is the perfect cool and creamy dipping sauce.

Provided by Alyssa Rivers

Categories     Appetizer     Dinner     Main Course     Side Dish

Time 15m

Number Of Ingredients 16

1 pound of shrimp (peeled and deveined)
Juice of one large lime
3 Tablespoons olive oil
2 cloves garlic (minced)
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon paprika
1/2 teaspoon salt
¼ teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 avocado (split and pitted)
½ cup lowfat greek yogurt
1 clove garlic (minced)
juice of 1 lime
2 tbsp cilantro (chopped)
salt and pepper to taste

Steps:

  • In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
  • Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.

Nutrition Facts : Calories 81 kcal, Carbohydrate 2 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 215 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY



Shrimp & Avocado Tostadas Recipe by Tasty image

Here's what you need: corn tortillas, olive oil, shrimp, english cucumber, tomato, avocado, red onion, lemon, lime, fresh cilantro, salt, serrano pepper

Provided by Greg Perez

Categories     Lunch

Yield 6 tostadas

Number Of Ingredients 12

6 corn tortillas
olive oil, to taste
1 lb shrimp, peeled and deveined
1 cup english cucumber, diced
1 cup tomato, diced
1 avocado, diced
1 cup red onion, diced
1 lemon, juiced
1 lime, juiced
1 tablespoon fresh cilantro, chopped
salt, to taste
1 serrano pepper, finely chopped, optional

Steps:

  • Preheat oven to 425ºF (220ºC).
  • Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
  • Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
  • Roughly chop the shrimp and transfer to a bowl.
  • Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
  • Marinate for 10-15 minutes.
  • Spoon the shrimp mixture onto the tostadas.
  • Enjoy!

Nutrition Facts : Calories 253 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 5 grams, Protein 18 grams, Sugar 4 grams

SHRIMP-AVOCADO TOSTADAS



Shrimp-Avocado Tostadas image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 14

2 dried ancho chiles, stemmed and seeded
3 1/2 tablespoons fresh lime juice (from about 3 limes), plus wedges for serving
3 tablespoons vegetable oil, plus more for frying
1 large clove garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
1 1/2 pounds medium shrimp, peeled and deveined
12 corn tortillas
3 avocados
3 scallions, thinly sliced (white and green parts separated)
2 tablespoons chopped fresh cilantro
Sour cream and diced tomato, for topping

Steps:

  • Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
  • Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
  • Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
  • Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
  • Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
  • Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.

SHRIMP WITH AVOCADOS



Shrimp with Avocados image

Categories     Shellfish     Appetizer     Shrimp     Avocado     Spring     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 first-course servings

Number Of Ingredients 13

2 pounds medium shrimp (about 76), peeled and deveined
3/4 cup white-wine vinegar
1 cup vegetable oil
1/4 cup capers, not drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seeds
1/2 teaspoon Tabasco
1 cup thinly sliced onion
1/2 cup chopped celery
7 bay leaves (not California)
2 firm-ripe California avocados
Accompaniment: soft green-leaf lettuce such as Boston

Steps:

  • Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
  • Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
  • Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
  • When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

COLD MARINATED SHRIMP AND AVOCADOS



Cold Marinated Shrimp and Avocados image

Make and share this Cold Marinated Shrimp and Avocados recipe from Food.com.

Provided by KathyP53

Categories     Summer

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb large peeled cooked shrimp (use the frozen kind, thawed)
2 medium avocados, chopped
1 cup fresh corn kernels (frozen works too)
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onions
1/2 cup fresh lime juice
1/4 cup honey
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup olive oil

Steps:

  • Combine first 5 ingredients and set aside.
  • Whisk together lime juice through pepper. Gradually whisk in olive oil.
  • Gently stir lime juice mixture into shrimp mixture to coat. Chill at least one hour. Garnish with cilantro leaves and red onion.

Nutrition Facts : Calories 270.5, Fat 17.2, SaturatedFat 2.5, Cholesterol 110.5, Sodium 280, Carbohydrate 18.4, Fiber 4, Sugar 10, Protein 13.6

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