Summery Shrimp, Corn and Avocado Dip
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 358
- Total Fat
- 23
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 99
- Sodium
- 506
- Total: 30 min
- Active: 10 min
Ingredients
2 tablespoons olive oil
8 ounces peeled and deveined shrimp, chopped
2 ears corn, kernels cut off
1 small clove garlic, minced
Kosher salt
1/4 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1/4 to 1/2 teaspoon hot sauce
1 large avocado, chopped
Tortilla chips, for serving
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.