Recipe courtesy of Eddie Jackson
Chipotle Shrimp with Avocado Cream
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 221
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 63 mg
- Sodium
- 569 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 221
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 63 mg
- Sodium
- 569 mg
Ingredients
Directions
- In a bowl, combine the shrimp with half of the red onions, a handful of chopped cilantro, 2 teaspoons adobo sauce, and the coconut oil, garlic powder, some salt and pepper, and a drizzle of honey. Marinate in the refrigerator for 30 minutes.
- Combine the avocados, lime juice, sour cream, adobo powder and the remaining onions in a bowl. Mix until you have a smooth paste; press through a fine-mesh sieve. Stir in the jalapenos.
- Set a saute pan over medium-high heat and coat with vegetable oil. Add the marinated shrimp; cook until pink throughout. Finish with a handful of fresh cilantro. Spread the avocado sauce on a serving platter; arrange the shrimp on top. Serve.
