Spicy Shrimp and Avocado Cocktail

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Difficulty: Easy - for beginners


14 (26-30 count) prawns, peeled and deveined
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon granulated garlic
pinch of kosher salt
sprinkle of ground cayenne pepper
2 small tomatoes, seeded and diced
1 avocado, diced
1 small jalapeno, seeded, minced
1/4 cup minced red onion
2 drops Tabasco
juice of one lime
few sprigs of cilantro, chopped
1 teaspoon olive oil


In a bowl combine prawns, cumin, chili powder, granulated garlic, kosher salt and cayenne pepper. Stir to coat the shrimp completely. Refrigerate for 20 minutes. In another bowl mix remaining ingredients, except olive oil. Stir gently to combine. Refrigerate while you cook the prawns. Heat olive oil in a small skillet over medium heat. Cook until the shrimp turn pink, about 3-4 minutes, turning occasionally. Remove from skillet, allow to cool several minutes. Add prawns to avocado mixture. Chill for 15-20 minutes. Serve. If you wanted, served with some crusty french bread and a nice Pinot Gris, this would make the perfect light summer supper.


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