Aguacate con Camarones y Tortillas Fritas   (Grilled Avocado with Shrimp and Crispy Tortilla Strips)

Aguacate con Camarones y Tortillas Fritas (Grilled Avocado with Shrimp and Crispy Tortilla Strips)

  • Preparation 30 min
  • Cooking 10 min
  • Servings 1
  • Makes 4 appetizers

On the Mexican coast, shrimp and avocado go hand-in-hand. We celebrate this holy union in an ultra-simple recipe that’s guaranteed to stop your guests in their tracks. Grilling the avocado reveals a whole new side to this gorgeous fruit’s personality, starting with a slightly caramelized flavour with nutty inflections. Mix its mellow loveliness with some snappy shrimp, plus the incredible crunch of tortillas that are julienned and toasted until golden, and you’ve got a textural fiesta in every bite.

Featured in RICARDO Magazine SUMMER 2016 (p. 68)
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Crispy Tortilla Strips

    • 2 small soft wheat tortillas, about 7 inches (18 cm) in diameter, halved
    • 1 tbsp (15 ml) olive oil
    • ¼ tsp chili powder
  • Grilled Avocado and Shrimp

    • ½ lb (225 g) small shrimp (91-110), peeled and tail removed
    • 3 tbsp (45 ml) olive oil
    • ¼ tsp chili powder
    • 2 large avocados, ripe but firm, unpeeled, halved and pitted
    • 1 green onion, chopped
    • 2 tbsp chopped cilantro
    • 2 tbsp (30 ml) lime juice
    • 1 small jalapeno pepper, seeded and chopped
    • Salt and pepper

Preparation

  • Crispy Tortilla Strips

  • Grilled Avocado and Shrimp

Note from Ricardo

A grill wok is the perfect tool to cook all kinds of small vegetables and seafood on the barbecue. Its perforated shape helps contain and keep foods from falling through the grate. If you don’t have a grill wok, thread the shrimp on a skewer and grill.

Personal Note