Seared Shrimp Cocktail with Tropical Chipotle-Avocado Salsa

Seared Shrimp Cocktail with Tropical Chipotle-Avocado Salsa Recipe
Photo: Jan Smith
This dish makes an impressive first course for a dinner party. Shrimp picks up flavor quickly and doesn't need to marinate for more than half an hour.



6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 197
Caloriesfromfat 34 %
Fat 7.4 g
Satfat 1.6 g
Monofat 3.5 g
Polyfat 1.6 g
Protein 24.3 g
Carbohydrate 9.7 g
Fiber 1.8 g
Cholesterol 172 mg
Iron 3.1 mg
Sodium 467 mg
Calcium 76 mg


1 1/2 cups finely chopped fresh pineapple
9 tablespoons chopped peeled ripe avocado
1/2 cup finely chopped tomato
1/3 cup chopped green onions
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice
1 teaspoon minced chipotle chile, canned in adobo sauce
1/2 teaspoon sugar
1/2 teaspoon salt, divided
30 large unpeeled shrimp (about 1 1/2 pounds)
1 tablespoon dry sherry
1 tablespoon low-sodium soy sauce
1/2 teaspoon ground cumin
3 garlic cloves, minced
2 teaspoons olive oil
6 lime wedges (optional)


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

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.

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.


David Bonom,

May 2006
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