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Prep Time
5 mins
Total Time
15 mins


limes, divided (one to juice, one for grilling)
avocado, peeled and pitted
3/4 cup
chicken, fish or vegetable stock
175 mL
2 tbsp
sour cream
30 mL
1/2 tsp
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
raw large black tiger shrimp, peeled, tail on
2 tbsp
olive oil
30 mL


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.

Characteristics 30 Minutes or Less Dinner Grill

Nutritional Facts Per Serving

Nutrition Description:
Per Serving (1/4 of the recipe):
38 g
Saturated Fat:
11 g
64 g
6 g
38 mg
8 g
70 mg
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