Recipe courtesy of Valerie Bertinelli
Summery Shrimp, Corn and Avocado Dip
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- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 358
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 99 mg
- Sodium
- 506 mg
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 358
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 99 mg
- Sodium
- 506 mg
Ingredients
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, corn, garlic and 1 teaspoon salt and cook, stirring often, until the shrimp are cooked through and the corn is crisp-tender, 4 to 5 minutes. Transfer to a bowl and cool to room temperature.
- Add the sour cream, lime juice, cilantro, parsley and hot sauce to the shrimp mixture and stir to combine. Add the avocado and gently toss to coat. Season with salt to taste. Serve at room temperature or refrigerate for up to 8 hours until ready to eat. Serve with tortilla chips for dipping.
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