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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.

Characteristics

30 Minutes or Less Dinner Grill

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