Tuesday June 25th 2019

Chipolte Shrimp with Avocado

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Rating: 2.3/5 (13 votes cast)

Recipe: Chipolte Shrimp with Avocado

Summary: This chipotle chile rubbed shrimp with avocado is just what you need for your special Mexican dinner. It’s a nice diversion from the norm.


  • 16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
  • 1 tablespoon chipotle chile powder
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 ripe avocado, cut into 1/4-inch dice
  • 2 to 3 tablespoons fresh lime juice
  • 1 ripe red tomato, seeded and cut into 1/4-inch dice
  • 1 ear sweet corn, shucked
  • 1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
  • 1 to 2 jalapeno peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
  • 1/4 cup chopped fresh cilantro
  • Coarse salt (kosher or sea) and freshly ground black pepper.


  1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
  2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix.
  3. Add the shrimp and toss to coat.
  4. Stir in the olive oil.
  5. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
  6. Cook the shrimp, following the instructions below for any of the grills, until just cooked through.
  7. When done the shrimp will turn pinkish white and will feel firm to the touch.
  8. Spoon the Avocado and Corn chutney into 4 large serving bowls.
  9. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once.
  10. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature.
  11. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa.
  12. The cooked shrimp can be refrigerated for up to 2 days.
  14. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice.
  15. Spoon the tomato on top of the avocado.
  16. Cut the kernels off the corn.
  17. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef’s knife.
  18. Add the corn kernels to the mixing bowl.
  19. The salsa can be prepared to this stage up to 2 hours ahead.
  20. Refrigerate it, covered.
  21. Just before serving, add the jalape?o(s) and cilantro to the mixing bowl and gently toss to mix.
  22. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

Number of servings (yield): 4

Culinary tradition: Mexican

Chipolte Shrimp with Avocado, 2.3 out of 5 based on 13 ratings
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