Shrimp and avocado kebabs with lime vinaigrette
4
Points®
Total time: 23 min • Prep: 12 min • Cook: 11 min • Serves: 2 • Difficulty: Easy
You don't have to have a party to serve a great appetizer. This amazing recipe for two is an impressive first course for a date night or the base of an easy weeknight dinner. Bursting with flavor, these shrimp skewers can easily be doubled or even tripled for entertaining a crowd. Ready in just over 20 minutes, you can cut the prep time further and cut out all the cooking by getting your fishmonger to steam your shrimp at the supermarket while you shop. The fresh combination of shrimp, tomato and avocado in the lime vinaigrette makes a pretty presentation on the skewer and can be tossed together and served over a bed of mixed greens for a hearty dinner salad.
Ingredients
Uncooked shrimp
8 large, peeled and deveined
Fresh lime juice
2 Tbsp
Honey
2 tsp
Olive oil
1 tsp, extra-virgin
Apple cider vinegar
1 tsp
Dijon mustard
1 tsp, coarse-grained
Cilantro
1 tsp, chopped
Red pepper flakes
⅛ tsp
Avocado
½ item(s), peeled and cut into 8 chunks
Cherry tomatoes
4 medium, halved
Fresh mixed greens
1½ cup(s)
Red onion
2 Tbsp, chopped, finely chopped
Instructions
1
Bring a medium saucepan of water to a boil; add the shrimp. Reduce the heat and simmer until the shrimp are just opaque in the center, 3–4 minutes. Drain and rinse under cold running water to stop the cooking. Pat the shrimp dry with paper towels.
2
Stir together the lime juice, honey, oil, vinegar, mustard, cilantro, and crushed red pepper in a bowl until blended. Stir in the shrimp, avocado, and tomatoes; gently toss to coat.
3
Alternately thread the shrimp, avocado, and tomatoes on 4 (6-inch) wooden skewers; reserve any vinaigrette remaining in the bowl. Divide the greens between 2 glasses; place 2 kebabs in each glass. Sprinkle with the onion and drizzle with the reserved vinaigrette. Yields 2 kebabs with 2 tablespoons vinaigrette per serving.
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