blackened shrimp skewers with tequila avocado salsa
Add these mega-flavored bad boys to your summer grilling rotation, yo.
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.
Notes
*Meal prep option: You can store the shrimp and rice (or your choice grain) together, but keep the avocado salsa in a separate container so you don't accidentally microwave it with the shrimp. Not great. Both will keep up to 5 days in the fridge.