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Chilled Shrimp with Avocado-Lime Cream

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas


Makes about 1 cup, 8 servings

Simple and satisfying, cooked and chilled fresh shrimp need little more than a vibrant, flavorful dipping sauce to make for a wow-worthy appetizer. And in terms of flavorful vibrancy, this creamy avocado lime dip is grade-A. Rich avocado is processed with tangy sour cream and fresh lime for a luscious, and almost too-easy, dip that would be equally well-suited for tortilla chips or even for dolloping on top of a bowl of white chili. Be sure to pick a just-ripe avocado for this recipe. 


  • 1/4 cup fresh cilantro leaves
  • 1/4 cup sour cream
  • 2 teaspoons lime zest
  • 2 tablespoons fresh lime juice
  • 1 large avocado, diced
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds large peeled cooked shrimp, chilled

How to Make It

  1. Combine cilantro, sour cream, lime zest, lime juice, and diced avocado in the bowl of a food processor; process until very smooth. Stir in salt and pepper. Serve with ice-cold shrimp.