Shrimp With Salsa Avocado And Chips Recipes

SHRIMP AND AVOCADO SALAD WITH FRICO CHIPS

Steps:

• For the frico chips: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• Line a baking sheet with a silicon mat. Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat. Bake until golden and bubbly, 8 to 10 minutes. Let the frico chips cool until firm, about 5 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• For the zucchini: Using a pastry brush, brush the zucchini halves with the oil and season with the salt. Grill until tender, 4 to 5 minutes each side. When cool enough to handle, cut the zucchini into 1/2-inch cubes.
• For the shrimp: In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes. Grill until pink and cooked through, 2 to 3 minutes each side. Chop into 1/2-inch pieces.
• For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth.
• In a medium bowl, combine the zucchini, shrimp, dressing and avocado. Gently toss until all the ingredients are coated.
• Using a slotted spoon, spoon the salad into 8 small ramekins. Garnish with frico chips and serve.

SHRIMP SALSA

Steps:

• Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

SHRIMP CUPS WITH CHUNKY AVOCADO SALSA RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Butter each side of the tortillas and cut into even quarters, making 24 pieces.
• Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
• Bake for 10-12 minutes or until crisp.
• In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
• Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
• In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
• Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
• Serve with lime wedges.
• Enjoy!

SHRIMP AND AVOCADO SALSA

Steps:

• Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeños and lime juice in a bowl and mix gently.
• Stir in seafood sauce, ketchup and salt.
• Chill, covered, until serving time.
• Garnish with a whole jalapeño.
• Note- if you like it hotter, leave the seeds in the jalapenos.

AVOCADO SHRIMP SALSA

Steps:

• In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.