Recipes

Spiced Shrimp with Tomato Salsa and Avocado Dip

Name: Spiced Shrimp with Tomato Salsa and Avocado Dip
Total time: 40 min
Ingredients: 2 cups yellow cherry tomatoes, halved; 1/3 cup finely diced onion; 1/3 cup finely diced peeled jicama; 1/4 cup finely chopped cilantro; 1 jalapeño—seeded and minced; 2 tablespoons fresh lime juice; 1 large garlic clove, minced; 1/4 teaspoon cumin seeds; Kosher salt; 2 Hass avocados—pitted and peeled; 1/2 cup lightly packed cilantro leaves; 6 large basil leaves; 2 1/2 tablespoons fresh lime juice; Kosher salt; 2 pounds shrimp, shelled and deveined; 3/4 teaspoon ground fennel seeds; 3/4 teaspoon ground mustard seeds; 1/2 teaspoon crushed red pepper; 3 tablespoons vegetable oil; Kosher salt

Be the first to rate & review!

After dusting shrimp with fennel and ground mustard seeds, Bill Kim sautés them and serves them with a creamy herb dip and a chunky jalapeño-dotted salsa. Slideshow: Fast and Healthy Shrimp Recipes

By

Bill Kim

Updated on February 6, 2017

Spiced Shrimp with Tomato Salsa and Avocado Dip — Photo: © John Kernick

Total Time:

40 mins

Yield:

10

Ingredients

tomato salsa

2 cups yellow cherry tomatoes, halved
1/3 cup finely diced onion
1/3 cup finely diced peeled jicama
1/4 cup finely chopped cilantro
1 jalapeño—seeded and minced
2 tablespoons fresh lime juice
1 large garlic clove, minced
1/4 teaspoon cumin seeds
Kosher salt

avocado dip

2 Hass avocados—pitted and peeled
1/2 cup lightly packed cilantro leaves
6 large basil leaves
2 1/2 tablespoons fresh lime juice
Kosher salt

shrimp

2 pounds shrimp, shelled and deveined
3/4 teaspoon ground fennel seeds
3/4 teaspoon ground mustard seeds
1/2 teaspoon crushed red pepper
3 tablespoons vegetable oil
Kosher salt

Directions

make the salsa

In a bowl, toss all of the ingredients together and season with salt. Let stand at room temperature for 2 hours.

make the dip

In a food processor, combine the avocados, cilantro, basil and lime juice and puree. Season with salt. Scrape the dip into a bowl and refrigerate until chilled.

prepare the shrimp

In a bowl, toss the shrimp with the fennel, mustard, red pepper and 1 tablespoon of the oil; season with salt.
In a skillet, heat 1 tablespoon of the oil. Add half of the shrimp and cook over moderately high heat, turning once, until just cooked, 3 minutes. Transfer the shrimp to a platter. Wipe out the skillet and repeat with the remaining oil and shrimp. Serve with the salsa and dip.

Suggested Pairing

White peach-scented Sauvignon Blanc.