Spicy Shrimp with Roasted Chili Avocado Sauce
Spicy Shrimp with Roasted Chili Avocado Sauce is the perfect choice on a hot summer night. The cool and creamy sauce pairs beautifully with the spiced-up grilled shrimp. I picked the Anaheim chili peppers from my garden and the sauce had a pure (and addicting!) fresh taste.
Change things up by making them appetizer-size and serve them as a bright addition to your party any time of the year!
Shrimp Size:
Shrimp come in various sizes denoted in numbers, such as 21/25 or U/15. When you see a “U” in the count, there are “under” that number of shrimp in a pound. The slash (or dash) between numbers denotes a range of shrimp in a pound.
The seafood industry doesn’t standardize these terms, so while one brand might call 16/20’s “Extra Jumbo,” another might call them “Colossal.” Because of this, purchasing by count will give you consistent results in shrimp size.
This chart is an example of sizing. The bag I purchased for this recipe had a wider range of 21 – 30. I skewered the larger-sized shrimp together, then the smaller-sized shrimp. This allowed the cooking time to be spot-on per skewer. In addition, each serving of shrimp looked uniform and upped the presentation.
When trying a new shrimp recipe, focus on the count and the size to ensure you have enough for your humans while creating the visual presentation the recipe deserves.
Spicy Shrimp with Roasted Pepper Avocado Sauce
Ingredients
Dipping Sauce
- 3 6 inch Anaheim chile peppers
- 1 ripe avocado coarsely chopped
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tbsp lime juice fresh
- 1 tbsp hot sauce green Tabasco jalapeno
- 2 tbsp fresh dill roughly chopped
- 1 lg clove garlic coarsely chopped
- ½ tsp kosher salt
- ¼ tsp black pepper freshly ground
Rub
- 1 tsp granulated garlic
- 1 tsp paprika
- ¾ tsp kosher salt
- ½ tsp ground cumin
- ¼ tsp black pepper freshly ground
- ¼ tsp cayenne optional or to taste
Shrimp
- 2 pounds large shrimp 21/30 count, peeled and deveined, tails left on
- Extra-virgin olive oil
Instructions
- Preheat the grill for direct cooking over medium-high heat (400° to 450°F). Brush the cooking grates clean.
Sauce
- Grill the chile peppers over direct medium heat, with the lid closed, until they are blackened and blistered in spots all over, 8 to 12 minutes, turning occasionally.3 6 inch Anaheim chile peppers
- Place the charred peppers in a paper bag and let steam for 10 minutes. Remove from the bag and discard the stem ends, skin, and seeds.
- Drop the chiles into a food processor or blender. Add the remaining sauce ingredients and process to create a smooth dipping sauce. If the sauce seems too thick, add a little water. Spoon the sauce into a serving bowl.1 ripe avocado, ¼ cup sour cream, ¼ cup mayonnaise, 2 tbsp fresh dill, 1 lg clove garlic, ½ tsp kosher salt, ¼ tsp black pepper, 1 tbsp hot sauce, ¼ tsp cayenne
Rub
- In a small bowl, mix the rub ingredients.1 tsp granulated garlic, 1 tsp paprika, ¾ tsp kosher salt, ½ tsp ground cumin, ¼ tsp black pepper
Shrimp
- Lay five to seven shrimp on a work surface and arrange them so that the shrimp all the rest lay in the same direction. Pick up and skewer each shrimp through the middle, pushing the shrimp together on each skewer. Repeat with the remaining shrimp and skewers.2 pounds large shrimp
- Lightly brush the skewers with oil and then season them evenly with the rub.Extra-virgin olive oil
- Increase the grill's temperature to high heat (450° to 550°F). Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once.
- Remove from the grill and serve warm with the dipping sauce.
Kitchen Equipment
Notes
Nutrition
De Froid Tip: Shellfish Size Choice
Up your chef skills and choose shellfish that fit the experience you want to give your guests. To make a WOW moment, deliver a colossal shrimp on a small serving platter to make it the “star of the show”! Choose medium to small-sized shrimp and thread them on small decorative skewers for a pretty (and mouth-watering) presentation.
The same principle applies to crab and lobster. Serve one 2# lobster tail (for two humans) on a red serving platter for a memorable Valentine’s Day dinner. Conversely, broil two small tails and nestle them on sugar cane skewers for a romantic appetizer like our Marinated Party Shrimp.
Use your imagination and pick your shellfish size like a pro.
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