Recipe courtesy of Eddie Jackson

Chipotle Shrimp with Avocado Cream

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr
  • Yield: 10 servings
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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

Directions

  1. 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.
  2. 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.
  3. 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.

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