| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 1 hr |
| Yield: | 10 servings |
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 red onion, chopped
- 1 bunch cilantro, chopped
- 1 can chipotles in adobe sauce
- 2 tablespoons coconut oil
- 1 tablespoon garlic powder
- Salt and pepper
- Salt and pepper
- Honey
- 3 avocados, diced
- 3 limes, juiced
- 1/2 cup sour cream
- 1 tablespoon adobo powder
- 3 jalapenos, diced
- Vegetable oil, for pan
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
❤️
I just made this for lunch and it is awesome! I served it wrapped in a tortilla (I only had whole wheat flour tortillas, but corn would have been an even better match) — spooned a line of the avocado cream along one end, topped it with four shrimp, and drizzled over a bit of the cooked marinade, then rolled it up burrito style. I may try serving it over Mexican rice next time, and there will definitely be a next time for this recipe!