Spicy Shrimp And Avocado Salsa

This vibrant Spicy Shrimp and Avocado Salsa offers a perfect balance of smoky, fresh, and spicy flavors. The base is created by broiling bell peppers, tomatillos, tomatoes, and garlic until charred, giving the dip a deep, roasted complexity. Fresh cilantro, lime juice, and a touch of maple syrup brighten the mixture, while the addition of creamy avocado and succulent cooked shrimp adds richness and texture. It is an excellent appetizer for summer gatherings or a refreshing side dish for tacos and grilled fish. Serve immediately with warm tortilla chips to enjoy the best of both worlds: the smoothness of the avocado and the crunch of the chips.

Cooking Method: Baking

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 43.5

Description

This vibrant Spicy Shrimp and Avocado Salsa offers a perfect balance of smoky, fresh, and spicy flavors. The base is created by broiling bell peppers, tomatillos, tomatoes, and garlic until charred, giving the dip a deep, roasted complexity. Fresh cilantro, lime juice, and a touch of maple syrup brighten the mixture, while the addition of creamy avocado and succulent cooked shrimp adds richness and texture. It is an excellent appetizer for summer gatherings or a refreshing side dish for tacos and grilled fish. Serve immediately with warm tortilla chips to enjoy the best of both worlds: the smoothness of the avocado and the crunch of the chips.

Ingredients

1 Yellow Bell pepper
1 Red Bell pepper
4 Roma Tomatoes
6 Tomatillos, husks removed
4 Garlic Cloves
1 small White onion, peeled
2 Avocados, peeled, seeded and diced
1 lb Cooked shrimp, peeled and quartered
2 Jalapenos, stems removed and diced
1 c Loose packed chopped cilantro
1/4 c Tomato juice
2 teaspoon Coarse salt
2 teaspoon Maple syrup (real maple)
4 teaspoon Fresh lime juice
Tortilla chips for serving

Directions

1
Preheat the broiler to high heat.
2
Remove stems from bell peppers and split them in half lengthwise.
3
Lightly oil the skin side of the peppers.
4
Arrange the peppers (skin-side up), tomatoes, tomatillos, garlic cloves, onion, and jalapenos on an oven-proof pan.
5
Broil for 10 to 15 minutes, or until the skins of the peppers are charred and the tomatoes and tomatillos are blistered and soft.
6
Remove from the oven and allow the vegetables to cool completely.
7
Peel the charred skin off the bell peppers.
8
In a food processor, combine the broiled vegetables (including any liquid from the pan) with the cilantro, tomato juice, coarse salt, maple syrup, and lime juice.
9
Blend until a coarse puree forms.
10
Transfer the mixture to a bowl and gently fold in the diced avocado and cooked shrimp just before serving.
11
Serve immediately with warm fried tortilla chips.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 43.5kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.0mg1%
Total Carbohydrate 9.7g4%
Dietary Fiber 2.9g12%
Sugars 5.8g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, add the avocado and shrimp just before serving to prevent the avocado from browning and the shrimp from becoming mushy.

If you prefer a spicier salsa, leave the seeds and membranes in the jalapenos before broiling.

Use cooked shrimp that has been cooled to room temperature to avoid cooking the avocado further when mixing.

This salsa is best enjoyed fresh. If you must store it, keep it in an airtight container in the refrigerator for up to 24 hours, though the texture may soften.

Keywords: shrimp, avocado, salsa, spicy, roasted, tomatillos, cilantro, jalapeno, mexican, dip, appetizer, summer, broiled, charred, fresh, lime, peppers, garlic, tortilla, chips

Read it online: https://www.chefs-mate.com/recipe/spicy-shrimp-and-avocado-salsa/

Chefs Mate

Spicy Shrimp And Avocado Salsa

Nutrition Facts