Change of Latitude Shrimp Boat
Set sail for a flavor adventure with the "Change of Latitude Shrimp Boat," a vibrant and refreshing dish that combines zesty marinated shrimp with creamy avocados and a burst of fresh, colorful toppings. Juicy shrimp are infused with the bold flavors of lime, garlic, cumin, and paprika before being perfectly sautéed to tender perfection. Nestled in avocado "boats," these succulent shrimp are paired with a tangy medley of cherry tomatoes, red onion, cilantro, and a hint of jalapeño for a dish that’s equal parts light, healthy, and irresistibly satisfying. This quick and easy recipe comes together in just 25 minutes, making it perfect for weeknight dinners or an impressive appetizer. Garnished with lime wedges and fresh herbs, these shrimp-stuffed avocados are guaranteed to transport your taste buds to tropical shores. Whether you're craving a low-carb option or a dish bursting with vibrant flavors, this recipe is sure to delight!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 3 tablespoons lime juice, freshly squeezed
- 2 cloves garlic, minced
- 0.5 teaspoons ground cumin
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 whole avocados
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely diced
- 2 tablespoons cilantro, chopped
- 1 jalapeño, finely diced (optional)
- 4 lime wedges, for garnish
Instructions
In a medium bowl, combine olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Whisk together to create the marinade.
Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 10-15 minutes while you prepare the other ingredients.
Slice the avocados in half and remove the pit. Scoop out a small portion of the flesh to create a slightly larger 'boat.' Dice the scooped-out avocado flesh and set aside for the topping.
In a small bowl, mix cherry tomatoes, diced onion, chopped cilantro, diced jalapeño (if using), and the reserved diced avocado. Stir gently to combine and set aside.
Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side or until they turn pink and opaque.
Place the avocado halves on a serving plate. Fill each 'boat' with the cooked shrimp.
Top the shrimp with the prepared tomato and avocado mixture.
Garnish with lime wedges and additional cilantro, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 10.0 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3776 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
