blackened shrimp skewers with tequila avocado salsa
Memorial Day means grilling season hath arrived, though I’m pretty sure it’s always grilling season here in the ole FL.
Surely, this recipe would’ve been more useful for Memorial Day itself, but my recipe development schedule doesn’t allow for much wiggle room, so we’ll say this is for all your other grilling outings this summer. I’d imagine there’ll be plenty, especially if you’ve been cooped up until recently.
Sunshine and char marks. Can it get much better?
(Yes, but for argument’s sake, let’s say no, it’s perfection incarnated.)
As usual, I didn’t know what to make until midmorning when I was about to go grocery shopping. I kinda vacillated between these skewers and a tomato-strawberry salad thing. While I do plan to make said tomato-strawberry salad thing eventually, the skewers won since the practicality of meal prep seemed apropos to start this week.
Mega simple and packed with juicy flavor, these Blackened Shrimp Skewers with Tequila Avocado Salsa are a nice 30 minute bonanza for your seasonal dinner rotation. The salsa is kinda my favorite: if you haven’t mixed tequila in with a salsa, it’s quite a treat. And chipotle mayo is my shit right now. Basically, I created this wholesome bowl mostly with myself in mind.
Big ole bonus if ya’ll love it, too, which you should, if all the components appeal to you.
A Skew(ered) Perspective
Skewers and summer are like peanut butter and jelly. The combo just works.
I follow a pretty similar formula for my blackening seasoning. Everyone does it slightly different, but the mix I use suits my tastebuds quite well. Brown sugar (I don’t always incorporate a little BS, but I do like the sweetness it adds), smoked paprika, dried oregano, garlic powder, onion powder, and cayenne pepper. Never fails me.
First, grab some jumbo shrimp. Make sure they’re peeled and deveined, then throw into a bowl and pat very dry with paper towels. I usually line the bowl with towels and go about whatever other little tasks I need to do to prep for the meal – this ensures the removal of as much as liquid as possible.
Toss the shrimp with the aforementioned seasonings, as well as a bit of olive oil and some salt and pepper. Thread onto skewers – I have to cut mine down to fit my grill pan, so if you need to also, do that first. You will probably get 8-10 skewers out of the allotted amounts.
Heat the grill or grill pan to medium-high heat. Cook the skewers 2-3 minutes per side, until nice marks appear on the shrimps. Move to a plate and cover to keep warm.
Salsa Dancing
Now to the accoutrement. The best parts, arguably.
First, salsa. All you need is sliced avocado, Persian cucumbers, fresh chopped cilantro, lime juice, tequila, a serrano pepper, and some salt. Fold it all together to get everything nice and incorporated. Keep in mind: you can omit the tequila if you need to, and a serrano can be omitted or swapped out for a jalapeno.
Second, chipotle mayo. I’m a hoe for this shit right now, and I don’t usually love mayonnaise. Perhaps it’s the volume of fish tacos I’m consuming of late. Crack open a can of chipotles in adobo, spoon some of the sauce and a couple chopped peppers into a bowl of vegan or regular mayo, and finish with a sprinkle of garlic powder, paprika, and salt.
Now, build your bowl!
I start with a base of jasmine rice, then throw a couple skewers overtop. Dust with the avocado salsa and spoon some chipotle mayo to finish. A stunning presentation and a wholesome, rich meal overall.
For meal prep purposes, I recommend storing the avocado salsa separate, and adding however much you wish after you reheat the shrimp and rice. Reheated avocado isn’t the greatest. And, of course, don’t forget a small condiment cup of chipotle mayonnaise.
Minimal time spent, lots of hardcore flavor. Enjoy!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Shrimps for hot days:
One Skillet Greek Olive Shrimp and Rice with Marinated Tomatoes
Pineapple Maple Chipotle Shrimp Skewers with Jalapeno Ranch
Sheet Pan Spicy Shrimp Fajita Bowls
Grilled Hot Chile Shrimp Skewers with Avocado Ranch
20 Minute Spicy BBQ Shrimp Rice Bowls
blackened shrimp skewers with tequila avocado salsa
Ingredients
- 1 1/2 lb jumbo shrimp, peeled and deveined
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- steamed rice, to serve
tequila avocado salsa
- 1-2 avocados, sliced
- 3 Persian cucumbers, sliced
- 1/2 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1-2 tbsp tequila
- 1 serrano pepper, sliced
chipotle mayo
- 1 cup vegan or regular mayonnaise
- 2 tbsp adobo sauce
- 2 chipotle peppers, chopped
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Instructions
- Pat the shrimp very dry with paper towels and add to a bowl. Drizzle with 1 tablespoon olive oil, then toss with the brown sugar, smoked paprika, oregano, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper.
- Thread 5-6 shrimp onto each skewer. Heat your grill or grill pan to medium-high. Char the shrimp 2-3 minutes per side. Set onto a plate and keep warm.
- To make the avocado salsa: toss together the avocados, cucumber, cilantro, lime juice, tequila, serrano pepper, and a pinch of salt and pepper.
- To make the chipotle mayo: stir the mayonnaise with the adobo sauce, chipotle peppers, garlic powder, paprika, and a pinch of salt. Taste and adjust seasonings as desired.
- Serve the skewers over bowls of steamed rice. Garnish with the avocado salsa and drizzle with chipotle mayo.
