Seared Shrimp Cocktail with Tropical Chipotle-Avocado Salsa

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 34%
  • Fat: 7.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 24.3g
  • Carbohydrate: 9.7g
  • Fiber: 1.8g
  • Cholesterol: 172mg
  • Iron: 3.1mg
  • Sodium: 467mg
  • Calcium: 76mg

Ingredients

  • 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)

Preparation

  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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