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!

Spicy shrimp with roasted pepper avocado sauce. The shrimp are skewered with rustic picks and set on a white serving plate nestled in a larger black serving platter. The sauce is in a smaller gray round bowl.

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. The shrimp are skewered with rustic picks and set on a white serving plate nestled in a larger black serving platter. The sauce is in a smaller gray round bowl.

Spicy Shrimp with Roasted Pepper Avocado Sauce

Foodie de Froid
Servings 6 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Spicy Shrimp with Chili Avocado Dipping Sauce is the perfect choice on a hot summer night. The freshly light yet creamy avocado sauce is the ideal cool dipping sauce to pair with the grilled spice-rubbed shrimp. Make them appetizer-size and serve them as a bright addition to your party any time of the year!
5 from 1 vote


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


  • 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


  • 2 pounds large shrimp 21/30 count, peeled and deveined, tails left on
  • Extra-virgin olive oil


  • Preheat the grill for direct cooking over medium-high heat (400° to 450°F). Brush the cooking grates clean.


  • 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


  • 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


  • 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

1 paper bag lunch size


If using bamboo skewers, soak them in water for at least 30 minutes.
After steaming, use a dry paper towel to rub the skin off the chilies.
Choose shrimp the same size for each skewer so you can nestle them together without empty spaces between them. This will help keep the shrimp from spinning and prevent drying out on the grill.
Course Appetizer, Main Course, main dish, main entree
Cuisine American
Calories 254


Serving: 6servingsCalories: 254kcalCarbohydrates: 7gProtein: 22gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 200mgSodium: 1538mgPotassium: 374mgFiber: 3gSugar: 1gVitamin A: 603IUVitamin C: 8mgCalcium: 101mgIron: 1mg
Keyword anaheim chili, best, food on a stick, game day, party food, roasted chili, shrimp skewer, superbowl, `kabob
Have you made this recipe? We'd love to hear how it was!

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. 

marinated party shrimp on square rustic skewers set in a shot glass on a black serving tray.

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Our mouth reacts to flavors in a transitional way.  That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal.  Yet after the first few bites, our mouths and minds adjust, and that experience deadens.  

Thus, the tasting experience!  We served 14 consecutive courses at my last tasting party.  Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.

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