Marinated Shrimp And Avocado Recipes

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MARINATED SHRIMP IN AVOCADO HALVES

This is one of my favorite recipes. I used to serve it to a gourmet group in Missouri, and I still use it for entertaining in my new home. It's wonderful!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13



Marinated Shrimp in Avocado Halves image

Steps:

  • In a large bowl, combine the vinegar, lemon juice, salt, mustard and pepper; set aside. In large skillet over medium-high heat, cook and stir shrimp, half the onion slices and garlic in 2 tablespoons oil for 4-5 minutes or until shrimp turn pink. , Remove onion and garlic with slotted spoon; discard. Add shrimp and remaining oil to vinegar mixture, along with jalapeno pepper and remaining sliced onion. Cover; stir occasionally. Chill overnight., To serve, spoon shrimp mixture into avocado halves. Sprinkle with tomato; drizzle with some of marinade.

Nutrition Facts :

2 tablespoons cider vinegar
1-1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground mustard
Dash freshly ground pepper
12 ounces fresh or frozen medium shrimp, peeled and deveined
1 small onion, thinly sliced, divided
1 garlic clove, peeled and halved
3 tablespoons vegetable oil, divided
1 small pickled jalapeno pepper, rinsed, seeded, cut in strips
2 medium ripe avocados, peeled, halved, seeded and rubbed with lemon juice
Lemon
1 medium tomato, chopped

SIMPLE MARINATED SHRIMP

My easy crowd-pleasing recipe is prepared a day ahead of time, cutting down on the need for party-day fuss. I always seem to get a lot of requests for the recipe whenever I make it for a special occasion. -Margaret DeLong, Lake Butler, Florida

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 14



Simple Marinated Shrimp image

Steps:

  • In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

Nutrition Facts : Calories 182 calories, Fat 12g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

2 pounds cooked medium shrimp, peeled and deveined
1 medium red onion, sliced and separated into rings
2 medium lemons, cut into slices
1 cup pitted ripe olives, drained
1/2 cup olive oil
1/3 cup minced fresh parsley
3 tablespoons lemon juice
3 tablespoons red wine vinegar
1 garlic clove, minced
1 bay leaf
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

AVOCADO-SHRIMP SALAD

Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day

Provided by RCRENFRO

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6



Avocado-Shrimp Salad image

Steps:

  • Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g

2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice

MARINATED AVOCADO

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8



Marinated Avocado image

Steps:

  • Slice the red onion and put it in a bowl with the lemon juice. Dice the avocado, add it to the bowl, and toss well to coat. Add the olive oil and garlic and season with salt and pepper. Just before serving stir in the parsley.

1 red onion, thinly sliced
3 lemons, juiced
8 ripe avocados, peeled, pitted, and halved
1/2 cup extra-virgin olive oil, plus more for grilling
1 tablespoon finely minced garlic
Gray salt
Freshly ground black pepper
1/4 cup minced Italian parsley leaves

SHRIMP-AVOCADO TOSTADAS

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 14



Shrimp-Avocado Tostadas image

Steps:

  • Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
  • Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
  • Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
  • Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
  • Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
  • Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.

2 dried ancho chiles, stemmed and seeded
3 1/2 tablespoons fresh lime juice (from about 3 limes), plus wedges for serving
3 tablespoons vegetable oil, plus more for frying
1 large clove garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
1 1/2 pounds medium shrimp, peeled and deveined
12 corn tortillas
3 avocados
3 scallions, thinly sliced (white and green parts separated)
2 tablespoons chopped fresh cilantro
Sour cream and diced tomato, for topping

COLD MARINATED SHRIMP AND AVOCADOS

Make and share this Cold Marinated Shrimp and Avocados recipe from Food.com.

Provided by KathyP53

Categories     Summer

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11



Cold Marinated Shrimp and Avocados image

Steps:

  • Combine first 5 ingredients and set aside.
  • Whisk together lime juice through pepper. Gradually whisk in olive oil.
  • Gently stir lime juice mixture into shrimp mixture to coat. Chill at least one hour. Garnish with cilantro leaves and red onion.

Nutrition Facts : Calories 270.5, Fat 17.2, SaturatedFat 2.5, Cholesterol 110.5, Sodium 280, Carbohydrate 18.4, Fiber 4, Sugar 10, Protein 13.6

1 lb large peeled cooked shrimp (use the frozen kind, thawed)
2 medium avocados, chopped
1 cup fresh corn kernels (frozen works too)
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onions
1/2 cup fresh lime juice
1/4 cup honey
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup olive oil

SHRIMP AND AVOCADO SKEWERS

Shrimp get a marinade of cayenne and lemon for a spicy-citrus touch. The succulent seafood pairs nicely with smooth avocado.

Provided by Martha Stewart

Categories     Appetizers

Time 55m

Yield Makes 8

Number Of Ingredients 6



Shrimp and Avocado Skewers image

Steps:

  • Soak 8 wooden skewers in water for 30 minutes.
  • Heat grill to medium-high. Toss shrimp with lemon juice and oil. Season with salt and cayenne pepper.
  • Thread 1 shrimp and 1 avocado wedge onto each skewer. Grill, flipping, until shrimp are cooked through and grill marks appear, 2 to 3 minutes per side.

8 large shrimp (about 1 pound), peeled and deveined, tails left intact (optional)
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
Coarse salt
1/4 teaspoon cayenne pepper
1 ripe but firm Hass avocado, sliced into 8 wedges

SHRIMP AND AVOCADO SALAD

This salad has shrimp combined with avocado and a Louis-style dressing.

Provided by Inga

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11



Shrimp and Avocado Salad image

Steps:

  • In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
  • Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 12.7 g, Cholesterol 69.4 mg, Fat 29.9 g, Fiber 7.7 g, Protein 9.8 g, SaturatedFat 4.4 g, Sodium 267.6 mg, Sugar 2.2 g

1 cup cooked salad shrimp
2 tablespoons chopped fresh chives
⅓ cup mayonnaise
1 tablespoon Worcestershire sauce
2 tablespoons chili sauce
salt to taste
2 avocados, halved lengthwise and pitted
1 tablespoon lemon juice
Bibb lettuce leaves
1 teaspoon paprika
sliced pimento peppers, for garnish

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