Best Shrimp And Avocado Skewers Recipes

Avocado Lime Rice With Grilled Shrimp image

Provided by Mary Jenny

Categories Rice

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 cups minute rice premium long grain white rice
1 ripe avocado, peeled, pitted and mashed
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon salt, divided
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley, divided
20 peeled and de-veined frozen shrimp, thawed (U 16-20)
2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons lime zest

Steps:

Cook rice according to package directions. Meanwhile mix avocado with lime juice, cumin and half the salt and half the cilantro or parsley. Stir into rice.
Meanwhile, preheat grill to high, grease grate well. Toss shrimp with oil, garlic, lime zest and remaining salt. Thread evenly onto metal or soaked wooden skewers. Grill skewers, for 2 to 3 minutes per side or until shrimp start to curl and turn pink.
Serve rice with shrimp skewers. Garnish with remaining cilantro or parsley.

Nutrition Facts : Calories 517.5, Fat 15.3, SaturatedFat 2.2, Cholesterol 58, Sodium 561, Carbohydrate 80.2, Fiber 4.7, Sugar 0.6, Protein 14.1

Spicy Shrimp with Avocado Puree image

Provided by Roger Mooking

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 12

6 very large shrimp (6-8 count), peeled and deveined
Zest of 1 lime
1/2 habanero pepper, sliced
2 tablespoons coconut oil, at room temp
Kosher salt and freshly ground black pepper
Avocado Puree, recipe follows
1 avocado
Juice of 1 lime
1/4 cup sour cream
A fistful of fresh cilantro
Kosher salt
Ground white pepper

Steps:

Use a paring knife to score along the inside curve of each shrimp so it lays flat. Put the shrimp in a medium bowl and toss with the lime zest, habanero, coconut oil and some pepper. Cover and marinate in the refrigerator for 30 minutes.
Preheat a large griddle. Thread each shrimp straight on a skewer; season with salt and remove most of the habanero. Put the shrimp on the griddle using foil to prop up the skewers so they don't touch the griddle and burn. Grill, turning occasionally, until cooked.
Put the Avocado Puree in six 2- to 3-inch glasses or vessels. Add a shrimp skewer to each.
Combine the avocado, lime juice, sour cream and cilantro and puree in a mini food processor. Season to taste with the salt and pepper.