Cumin Shrimp & Avocado Sour Cream Dip
Succulent shrimp coated in aromatic spices, served alongside a creamy avocado dip with a hint of tanginess.
Equipment
Ingredients
- 16 shrimp peeled
- 1 avocado pitted & skin removed
- ¼ cup red onion diced
- 2 tablespoon lemon juice
- 1 cup plain Greek yogurt
- 2 tablespoons paprika
- 2 tablespoons cumin
- 1 teaspoon lemon pepper
- 1 teaspoon onion powder
- 2 tablespoon olive oil
Instructions
- Toss the shrimp in olive oil and sprinkle with 1 tablespoon of paprika, 1 and a half tablespoons of cumin, 1 teaspoon of lemon pepper, and 1 teaspoon of onion powder. Make sure to coat the shrimp well, then refrigerate while preparing the dip. Preheat the broiler to high.
- In a small blender, combine the avocado and lemon juice. Add the Greek yogurt, red onion, and the remaining paprika and cumin to the blender. Pulse on low until you reach the desired consistency. Chill the dip until ready to serve.
- Arrange the shrimp on a greased baking sheet and place it on a rack on the second shelf of the oven, closest to the broiler. Keep a close eye on the shrimp as they cook—they will be ready in 3-4 minutes.
- Serve shrimp along with the avocado dip right away. Enjoy!
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