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Grilled Shrimp with Avocado Butter

This Grilled Shrimp with Avocado Butter dish is so easy to make, and it’s packed with flavour! A little bit of lime, a little bit of heat, a whole lot of deliciousness!

Hey everyone, thanks for stopping in here today! I’m so lucky to have you!  😉 We have had the craziest weather here these past few days…it went from tank top & flip flop weather, to down coats and winter boots in a matter of 2 days. Right now as I write this, it’s snowing. A lot. Enough already Mother Nature…we get the picture. Winter is pretty, and it is only April, and we do live in Canada, but blah blah blah, bring on the sun and green grass. We’re more than ready and deserving!

So what’s a girl to do? Well cook something that reminds us of sunnier days…let’s eat Mexican! Mexican food is hands down our favourite type of food. We love everything about it: the ingredients, spices, flavours! And the fact that for a small blip in time we’re swept away somewhere beautiful and hot! Ahhhhhh

This dish does just that! Get swept away with a Mexican flavour explosion with this Grilled Shrimp with Avocado Butter recipe!

Grilled Shrimp with Avocado Butter and Spanish Rice

About this recipe:

These grilled shrimp are flavoured with taco seasoning then grilled on the barbecue. They make a delicious meal, or tasty appetizer! Serve with this Spanish Rice and fresh lime wedges.

Grilled Shrimp with Avocado Butter and Spanish Rice

About Avocado Butter:

Avocado Butter is really just like a smooth guacamole that you dip the grilled shrimp into. It’s also really delicious with tortilla chips. You can serve the avocado butter immediately, or refrigerate in an airtight container for up to 2 hours. Tip! Leave the pit in with the avocado butter to help prevent browning.

Grilled Shrimp with Avocado Butter and Spanish Rice

Recipe Tips:

  • Shrimp: This recipe calls for jumbo shrimp, but really you can use any shrimp you like, just make sure it’s sturdy enough to barbecue.
  • Taco Seasoning: You can use pre-packaged taco seasoning or make this easy Homemade Taco Seasoning.
  • Avocado Butter: You can serve the avocado butter immediately, or refrigerate in an airtight container for up to 2 hours. Tip! Leave the pit in with the avocado butter to help prevent browning.
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Grilled Shrimp with Avocado Butter

This Grilled Shrimp with Avocado Butter dish is so easy to make, and it’s packed with flavour!  A little bit of lime, a little bit of heat, a whole lot of deliciousness.

  • Prep Time: 15 minutes
  • Marinating Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Fish and Seafood
  • Method: Barbecue

Ingredients

Units Scale

Avocado Butter

  • 3 avocados
  • 12 cloves of garlic (minced)
  • 2 tbsp freshly squeezed lime juice (about 2 small limes)
  • 2 tbsp olive oil
  • salt

Grilled Shrimp

  • 1 lb jumbo shrimp, peeled + deveined
  • juice of 3 limes,
  • 1 tbsp taco seasoning (see tips above)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • metal skewers

Instructions

Avocado Butter:

  1. In a food processor, combine the avocados, garlic, lime juice and olive oil.
  2. Process until smooth.
  3. Add salt to taste.
  4. You can serve the avocado butter immediately, or refrigerate in an airtight container for up to 2 hours. Tip! Leave the pit in with the avocado butter to help prevent browning.

Grilled Shrimp:

  1. In a medium bowl, whisk together the lime juice, garlic, taco seasoning and oil until well blended.
  2. Add the shrimp and toss.
  3. Cover and refrigerate for at least 30 minutes, or for up to 2 hours.
  4. Meanwhile, preheat your barbecue to medium-high heat.
  5. Remove the shrimp from the marinade, and discard the marinade.
  6. Thread the shrimp on the skewers.
  7. Grill the shrimp, turning once, until the shrimp are pink and opaque, 3-4 minutes per side.
  8. Remove the shrimp from the skewers, and transfer them to a serving plate.
  9. Serve with the avocado butter.

Keywords: grilled shrimp, mexican grilled shrimp

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This recipe is adapted from a recipe in the book, 200 Easy Mexican Recipes by Kelley Cleary Coffeen.

Have a delicious day!

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14 Comments

  1. I want to know about the rice too. It all looks delicious! I have had issues with Spanish rice in the past. If you could post that recipe dinner would be planned!

    thanks!

  2. Looks wonderful Jo-Anna!! Mmmm!!

    So sorry for the snow…but just think that if it weren’t for the April flurries, you wouldn’t have been inspired to escape to this wonderful Mexican recipe…and that would sure be a shame!!! lol

    It would be wonderful if you could post the rice recipe, too, for us–it looks great, and such a perfect side for the shrimp!

    Thanks so much for sharing!!!

    Hiugs!
    Lisa
    p.s. We are in the Niagara region of Canada–where are you?
    So great to find other Canadian bloggers!!

    1. Hi Lisa! I’m hoping to post the rice recipe right away – too funny – I didn’t think anyone would notice it hahaha!
      We’re in the Calgary region, and it’s still winter here! Can’t wait for spring!