Shrimp with chili and avocado sauce - Mexican recipe

Shrimp with chili and avocado sauce – Mexican recipe

Avocado salsa pairs well with spicy grilled dishes, especially seafood.

Material: For 4 people

  • 650 g raw large shrimp (excluding tails)
  • 1/2 teaspoon powdered cumin
  • 1/2 teaspoon lightly ground chili pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons orange juice
  • 1 orange peel
  • 2 tablespoons virgin olive oil
  • 2 tablespoons chopped fresh coriander, more for garnish
  • salt and pepper
  • 2 ripe avocados
  • Finely chop 1/2 onion
  • 1/4 fresh green or red chili pepper, seeded and chopped
  • Juice of 1/2 lime


Preheat the barbecue. Mix shrimp with cumin, chili powder, paprika, orange juice and zest, oil, and half of the coriander. Season to taste.

Thread the shrimp onto metal skewers or bamboo skewers that have been soaked in water.

Cut the avocado in half. Twist in half and remove the bones with a knife. Peel them, cut the pulp into cubes and mix with the remaining coriander, onion, fresh chili pepper and lime juice in a non-metallic bowl. Seasons and reservations.

Grill the shrimp skewers on the barbecue grill for a few minutes on each side until they turn a bright opaque pink color.

Garnish the shrimp with cilantro and serve with the avocado sauce.


Fold several rolls, brush with butter, grill, and stuff with cooked shrimp and avocado sauce. You can eat delicious sandwiches.

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