- Prep Time
- 5 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- 2
- limes, divided (one to juice, one for grilling)
- 1
- avocado, peeled and pitted
- 3/4 cup
- chicken, fish or vegetable stock
- 175 mL
- 2 tbsp
- sour cream
- 30 mL
- 1/2 tsp
- sugar
- 2 mL
- 1/4 tsp
- ground cumin
- 1 mL
- 1/8 tsp
- cayenne pepper
- 0.5 mL
- 1/2 tsp
- each salt and pepper, divided
- 24
- raw large black tiger shrimp, peeled, tail on
- 2 tbsp
- olive oil
- 30 mL
Method
- Step 1
- Place 1 tbsp (15 mL) lime juice, avocado, stock, sour cream, sugar, cumin and cayenne in food processor or blender and pulse until smooth; season with ¼ tsp each salt and pepper. Transfer to a small saucepan. Set aside.
- Step 2
- In a bowl, toss shrimp with olive oil and season with remaining salt and pepper. Grill shrimp on medium-high heat, 1 to 2 min. per side, or until just cooked through. Cut lime into thick wedges and grill to lightly mark.
- Step 3
- Bring reserved avocado sauce to a simmer over medium-low heat. (Set saucepan on barbecue stove burner, if available. Otherwise, use a stove burner.) Divide shrimp evenly among 4 plates, and serve with the warm sauce and grilled lime wedges.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per Serving (1/4 of the recipe):
- Calories:
- 600
- Fat:
- 38 g
- Saturated Fat:
- 11 g
- Carbs:
- 64 g
- Fibre:
- 6 g
- Cholesterol:
- 38 mg
- Protein:
- 8 g
- Sodium:
- 70 mg
