Spicy Shrimp and Avocado Cocktail
Need a gluten free, dairy free, whole 30, and pescatarian main course? Spicy Shrimp and Avocado Cocktail could be an outstanding recipe to try. One serving contains 1311 calories, 227g of protein, and 32g of fat. For $23.46 per serving, this recipe covers 62% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes approximately 45 minutes. 6 people found this recipe to be tasty and satisfying. If you have avocado, jalapeno, cilantro, and a few other ingredients on hand, you can make it. It is brought to you by Lifes Ambrosia. With a spoonacular score of 89%, this dish is tremendous. If you like this recipe, you might also like recipes such as Shrimp, Pineapple and Avocado Cocktail (Cocktail de Camarones con Piña y Aguacate), Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade, and Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce.
Servings: 2
Preparation duration: 40 minutes
Cooking duration: 5 minutes
Ingredients:
1 avocado, diced
1/4 teaspoon chili powder
few sprigs of cilantro, chopped
1/4 teaspoon granulated garlic
sprinkle of ground cayenne pepper
1/4 teaspoon ground cumin
1 small jalapeno, seeded, minced
juice of 1 lime
pinch of kosher salt
1 teaspoon olive oil
14 (26-30 count) prawns, peeled and deveined
1/4 cup minced red onion
2 drops Tabasco
2 small tomatoes, seeded and diced
Equipment:
bowl
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Heat olive oil in a small skillet over medium heat. Cook until the shrimp turn pink, about 3-4 minutes, turning occasionally.
3. Remove from skillet, allow to cool several minutes.
4. Add prawns to avocado mixture. Chill for 15-20 minutes.
5. Serve.
Nutrition Information:
covered percent of daily need
