Spicy Shrimp and Avocado Cocktail

Spicy Shrimp and Avocado Cocktail

I’ve been on a real kick with these summer recipes lately, and its not even really summer yet. But when the sun is out and the temperature rises, I crave cool dishes like this spicy shrimp and avocado cocktail.  This really just came together when I was looking for some sort of side dish to go with my Grilled Flat Iron Steak with Chimichurri Sauce. I looked through the fridge and happened to find an avocado, tomato, red onion, jalapeno and cilantro. My first thought was guacamole and chips, but then I remembered that I also had some prawns and thought, wouldn’t a cool chunky avocado, shrimp and tomato concoction be yummy? And it was :)

Because it was just Ryan and me and because avocados aren’t particularly good the next day, I decided to make small batch but you could easily double the recipe if you have more people. I think this would make a great addition to a summer dinner party.

We got these martini glasses for our wedding and while we don’t drink a lot of martini’s at home I find that they work wonders for presentation.

The Recipe

  • Serves 2
  • Prep time:
  • Cook time:

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:

  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.
  2. In another bowl mix remaining ingredients, except olive oil. Stir gently to combine. Refrigerate while you cook the prawns.
  3. 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.
  4. Serve.

If you wanted, served with some crusty french bread and a nice Pinot Gris, this would make the perfect light summer supper. Enjoy!

  • http://justcallmemarta.blogspot.com Marta

    Lovely Des!! I’ve been on a shrimp/prawn streak lately, and yesterday was my the first time I did a little salad with avocado, just not spicy like yours, but I know this combo is delicious! The martini glass makes for a lovely presentation :)

  • http://latestaddictions.blogspot.com/ finsmom

    This is a really gorgeous and elegent starter. I love the presentation :)

  • http://www.lifesambrosia.com Deseree

    Thanks Marta! It sounds like we’re on the same page with the shrimp/prawn kick lately. Don’t they just go so well with avocado?
    Thanks finsmom! :)

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A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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