Grilled Cilantro-Lime Shrimp With Spicy Hass Avocad

Name: Grilled Cilantro-Lime Shrimp With Spicy Hass Avocado Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 limes, juiced and zested; 1/2 cup cilantro, fresh, roughly chopped; 1 teaspoon cumin, ground; 4 tablespoons olive oil, extra virgin; 2 lbs large shrimp, peeled and deveined, tails intact; fresh cilantro stem, for garnish; For Puree; 3 ripe avocados, scooped out; 3 tablespoons fresh lime juice; 3/4 cup sour cream (can use light); 1 jalapeno, seeded and minced; salt

Servings: persons

2 limes, juiced and zested
1/2 cup cilantro, fresh, roughly chopped
1 teaspoon cumin, ground
4 tablespoons olive oil, extra virgin
2 lbs large shrimp, peeled and deveined, tails intact
fresh cilantro stem, for garnish
For Puree
3 ripe avocados, scooped out
3 tablespoons fresh lime juice
3/4 cup sour cream (can use light)
1 jalapeno, seeded and minced
salt

1
In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
2
Preheat a barbecue or grill pan to medium-high heat. Season the shrimp with salt and pepper to taste and grill for 2-3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.
3
Avocado Puree: Add the avocado, lime juice, sour cream and jalapeno to a blender and puree until smooth, scraping the sides of the blender as needed. Season with salt to taste. Place in a covered, airtight container and refrigerate until serving.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 2 limes, juiced and zested, 1/2 cup cilantro, fresh, roughly chopped, 1 teaspoon cumin, ground, 4 tablespoons olive oil, extra virgin, and more.

Yes, Grilled Cilantro-Lime Shrimp With Spicy Hass Avocado Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Cilantro-Lime Shrimp With Spicy Hass Avocado Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions