Spiced Shrimp with Tomato Salsa and Avocado Dip

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 

Spiced Shrimp with Tomato Salsa and Avocado Dip
Photo: © John Kernick
Total Time:
40 mins


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


  • 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


make the salsa

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

make the dip

  1. 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

  1. In a bowl, toss the shrimp with the fennel, mustard, red pepper and 1 tablespoon of the oil; season with salt.

  2. 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.

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