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Seared Shrimp Cocktail with Tropical Chipotle-Avocado Salsa

  • 6servings
  • 197calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups finely chopped fresh pineapple

  2. 9 tablespoons chopped peeled ripe avocado

  3. 1/2 cup finely chopped tomato

  4. 1/3 cup chopped green onions

  5. 2 tablespoons chopped fresh basil

  6. 2 teaspoons fresh lemon juice

  7. 1 teaspoon minced chipotle chile, canned in adobo sauce

  8. 1/2 teaspoon sugar

  9. 1/2 teaspoon salt, divided

  10. 30 large unpeeled shrimp (about 1 1/2 pounds)

  11. 1 tablespoon dry sherry

  12. 1 tablespoon low-sodium soy sauce

  13. 1/2 teaspoon ground cumin

  14. 3 garlic cloves, minced

  15. 2 teaspoons olive oil

  16. 6 lime wedges

Instructions Jump to Ingredients ↑

  1. Combine first 8 ingredients (through sugar) in a medium bowl; stir in 1/4 teaspoon salt. Cover and chill.

  2. Peel and devein shrimp, leaving tails intact. Combine shrimp, sherry, and next 3 ingredients (through garlic) in a large zip-top plastic bag; seal and shake to coat shrimp. Marinate in refrigerator 30 minutes.

  3. Heat oil in a large nonstick skillet over medium-high heat. Remove shrimp from bag; discard marinade. Add shrimp to pan; sprinkle with remaining 1/4 teaspoon salt. Cook 2 minutes on each side or until shrimp are done. Spoon 1/3 cup salsa into each of 6 martini glasses; place 5 shrimp on rim of each glass. Garnish each glass with a lime wedge, if desired.

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