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Shrimp Avocado Salad


I saw this recipe within my photos on my phone, I often snap pics of of food ideas to try later. Unfortunately I didn’t get the website in the picture, and I can’t find it when I search, so I can’t give credit for the recipe. I made this for lunch yesterday and had a tough time waiting for the flavors to meld,  taking spoonfuls every few minutes. This is the perfect summer dish, especially if you’re pulling cucumbers, tomatoes, peppers and herbs out of your garden!

Shrimp Avocado Salad

2 c cooked shrimp, tails off

1 large cucumber, diced

1/3 c red onions, chopped

1-2 avocados, diced

2 tomatoes, seeded and chopped

2 ears roasted corn

1 1/2 t salt

1 t garlic, minced

1 t pepper

1 jalapeño, seeded and chopped

1/4 c olive oil

3 T red wine vinegar

juice from 1 lime

juice from 1/2 lemon

2 t cilantro

Chop all those veggies and shrimp and place them in a large bowl. In a smaller bowl mix the dressing ingredients and pour over the salad. Refrigerate for 1-2 hours before serving. 4 servings.





Spicy Vietnamese Shrimp with Coconut Rice


Five years ago I attended a cooking class with a friend and this dish was on the menu. Since then it has become a family favorite because of it’s deep flavor and ease in preparing. The trickiest part is finding Asian chili paste, I ordered it from Amazon when my local store stopped carrying it. This recipe is made to feed a crowd, but you can easily cut it in half. I make the full size and have some awesome leftovers.

Spicy Vietnamese Shrimp with Coconut Rice

3c jasmine rice

3 3/4 c water

1 1/2 t salt

4 T oil (I use Avocado)

2 lbs large shrimp, peeled and deveined

4 cloves garlic, minced

2 t salt

28 oz  coconut milk (not lowfat)

4T Asian chili paste

2c fresh bean sprouts

2 green onions

2T fresh lime juice

Cook rice in water and salt for about 15 minutes. Remove from heat and allow to sit, covered for about 15 minutes. Heat oil in a large skillet and add shrimp, garlic and salt for about 5 minutes until shrimp is pink. Remove the shrimp and add the coconut milk and chili paste, bring to a boil. Reduce heat to low and allow to reduce by half, takes about five minutes. Add shrimp and rice and top with bean sprouts, green onions and lime juice. Serves 10-12.








Lime Shrimp and Avocado Salad

IMG_451076568I was craving exactly this recently; light and cool with plenty of flavor. I think we will be eating a lot of it over the summer. I found it at and made it just like the recipe suggested.

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1 tbsp chopped cilantro
  • salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups


Shrimp Creole

creoleWe are on our way to the South Carolina coast, so I know I will be fixing one of my favorite dishes in the next few days. I serve it over Charleston Grits because why have rice when you can have grits? I’m not sure where I got this classic recipe, I’ve been making it for years. Make sure you’ve got the time to make it right, the key is in the amount of time on the heat.

Shrimp Creole

1/4 c oil

1/4 c flour

1 1/2 c chopped onion

1 c sliced green onions

1 c chopped celery

1 c chopped green pepper

2 cloves garlic, minced

1 14.5 oz can diced tomatoes, undrained (or 2-3 fresh tomatoes, diced)

1 8 oz. can tomato sauce (or pureed tomatoes)

1 6 oz. can tomato paste

1 c water

1 1/2 t salt

1 t pepper

2 bay leaves

1 T lemon juice

1 t worcestershire sauce

1/4 t hot sauce

3 lb shrimp, uncooked, tails off


Heat oil in large skillet over medium heat. Cook the shrimp until pink and remove, set aside. Gradually whisk flour into the oil to make a roux, whisk constantly for as long as you can, minimum 15 minutes, up to an hour. The longer the whisk, the deeper and richer the color and flavor of your roux. Add onions, celery and green pepper and cook over medium heat for 10 minutes, add garlic and cook another 5 minutes. Add tomatoes and the rest of the ingredients except shrimp. Bring to a boil, cover, reduce heat and simmer for 1 hour, stirring occasionally. Discard bay leaves, add shrimp and serve over grits or rice. Serves 6-8


Charleston Grits

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