Spicy Shrimp & Avocado Dip
This mildly spicy dip is sure to please at your next gathering. Shrimp and avocados are combined with a creamy sauce and the perfect amount of heat and lime. Serve with tortilla chips or veggies for a great appetizer.
1 tablespoon vegetable oil
½ pound shrimp, peeled and deveined, finely chopped
2 cloves garlic, minced
1/3 cup sour cream
¼ cup cream cheese, room temperature
1 ½ teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lime zest
2 tablespoons lime juice, divided
2 tablespoons cilantro, finely chopped
1 jalapeño, minced
3 green onions, thinly sliced
Heat the oil in a large pan. Add the chopped shrimp and garlic with a large pinch of kosher salt. Cook over medium-high heat until the shrimp is fully cooked (about 2 minutes). Set aside to cool.
In a medium bowl, mix the sour cream and the cream cheese with a whisk until fully combined. Add the chili powder, garlic powder, onion powder, lime zest and 1 tablespoon lime juice. Mix well.
Peel and pit the avocado and cut into a small dice. In a small bowl, toss the avocado with the remaining lime juice and a pinch of salt.
Gently fold the avocado, shrimp, cilantro, jalapeño, and green onions with the creamy dressing. Season to taste with salt or more lime juice.
Serve with tortilla chips or fresh veggies.
Removing the seeds and inner membrane of the jalapeño will help control the heat in this dip. Or for a spicier version, add in a few teaspoons of your favorite hot sauce. This dip can be made several hours ahead of time, cover with plastic wrap and keep in the refrigerator prior to serving.
Follow these steps to easily peel and pit your avocado:
• Cut the ripe avocado in half, lengthwise, around the pit.
• Rotate the halves to separate.
• Slide the tip of a spoon gently underneath the pit to remove it.
• Cut the avocado into quarters.
• Peel the skin away from the flesh of the avocado with a knife or your fingers, starting at the small end.