Cilantro-Lime Shrimp with Avocado and Tomato Salsa Recipe

Name: Cilantro-Lime Shrimp with Avocado and Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup vegetable oil; 5 tablespoons Thai sweet chili sauce (see Note); 3 tablespoons minced cilantro; 1 tablespoon plus 1 teaspoon finely chopped pickled ginger (see Note); 5 garlic cloves4 minced, 1 smashed; 1 1/4 pounds large shrimp, shelled and deveined; 2 tablespoons rice vinegar; 1 teaspoon Dijon mustard; 1 avocadopitted, peeled and finely diced; 1 large tomatohalved, seeded and finely chopped; 2 scallions, finely chopped; Kosher salt; Cracked pepper; Lime wedges, for serving

Servings: persons

3/4 cup vegetable oil
5 tablespoons Thai sweet chili sauce (see Note)
3 tablespoons minced cilantro
1 tablespoon plus 1 teaspoon finely chopped pickled ginger (see Note)
5 garlic cloves4 minced, 1 smashed
1 1/4 pounds large shrimp, shelled and deveined
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 avocadopitted, peeled and finely diced
1 large tomatohalved, seeded and finely chopped
2 scallions, finely chopped
Kosher salt
Cracked pepper
Lime wedges, for serving

1
In a large glass or ceramic baking dish, combine 1/2 cup of the oil with 3 tablespoons of the chili sauce, the cilantro, 1 tablespoon of the pickled ginger and the minced garlic.
2
Add the shrimp and toss well.
3
Cover tightly and refrigerate overnight, stirring once or twice.
4
In a mini processor, combine the vinegar with the remaining 2 tablespoons of chili sauce, the remaining 1 teaspoon of pickled ginger, the mustard and smashed garlic clove and puree until smooth.
5
With the machine on, add the remaining 1/4 cup of oil in a thin stream and process until emulsified.
6
Transfer to a bowl and add the avocado, tomato and scallions.
7
Season with salt.
8
Light a grill.
9
Scrape some of the marinade from the shrimp and grill them over high heat until opaque throughout, 3 to 4 minutes.
10
Transfer the shrimp to a platter and season with cracked pepper.
11
Serve with the salsa and lime wedges.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup vegetable oil, 5 tablespoons Thai sweet chili sauce (see Note), 3 tablespoons minced cilantro, 1 tablespoon plus 1 teaspoon finely chopped pickled ginger (see Note), and more.

Yes, Cilantro-Lime Shrimp with Avocado and Tomato Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cilantro-Lime Shrimp with Avocado and Tomato Salsa

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