Chipotle Shrimp with Avocado Cream

Total Time:
1 hr 5 min
Prep:
30 min
Inactive:
30 min
Cook:
5 min

Yield:
10 servings
Level:
Intermediate

Ingredients
  • 1 pound shrimp, peeled and deveined
  • 1 red onion, chopped
  • 1 bunch cilantro, chopped
  • 1 can chipotles in adobe sauce
  • 2 tablespoons coconut oil
  • 1 tablespoon garlic powder
  • Salt and pepper
  • Honey
  • 3 avocados, diced
  • 3 limes, juiced
  • 1/2 cup sour cream
  • 1 tablespoon adobo powder
  • 3 jalapenos, diced
  • Vegetable oil, for pan
Directions
  • In a bowl, combine the shrimp with half of the red onions, a handful of chopped cilantro, 2 teaspoons adobo sauce, and the coconut oil, garlic powder, some salt and pepper, and a drizzle of honey. Marinate in the refrigerator for 30 minutes.

  • Combine the avocados, lime juice, sour cream, adobo powder and the remaining onions in a bowl. Mix until you have a smooth paste; press through a fine-mesh sieve. Stir in the jalapenos.

  • Set a saute pan over medium-high heat and coat with vegetable oil. Add the marinated shrimp; cook until pink throughout. Finish with a handful of fresh cilantro. Spread the avocado sauce on a serving platter; arrange the shrimp on top. Serve.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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