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.

Spicy Shrimp and Avocado Cocktail 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.

Notes

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

Leave a Comment

  • Reply
    Deseree
    June 2, 2009 at 2:37 pm

    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! :)

  • Reply
    finsmom
    June 2, 2009 at 11:53 am

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

  • Reply
    Marta
    June 2, 2009 at 11:03 am

    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 :)