Shrimp Kabobs with Creamy Avocado Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Marinade
30 mins
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Servings
4 servings
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Calories
334 kcal
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Course
Main Course
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Cuisine
American
Shrimp Kabobs with Creamy Avocado Sauce
Description
The shrimp are marinated in a mixture of fresh garlic, ginger, oregano, cumin, smoked paprika, lemon juice, olive oil, and salt, infusing them with robust, smoky, and citrusy flavors. Marinating for 20 to 30 minutes allows the seasonings to penetrate while keeping the shrimp tender. The shrimp are threaded alternately with large pieces of red onion and red bell pepper onto skewers, then grilled until pink and just cooked through, preserving juiciness.
The creamy avocado sauce blends peeled avocado, minced garlic, Greek yogurt, sour cream, lime juice, and salt until smooth, providing a cooling, rich accompaniment to the warm kabobs. This combination balances the spice and smokiness of the grilled shrimp and vegetables with a fresh, zesty sauce, making it suitable as an appetizer or a light main course.
Using frozen raw shrimp thawed before marinating is recommended if fresh seafood is unavailable. Avoid precooked shrimp as they will not absorb marinade flavors and can become rubbery when grilled. The avocado sauce is best served chilled and should be refrigerated in an airtight container for up to 48 hours; covering the surface with plastic wrap helps prevent discoloration. Watch grilling times carefully to prevent overcooking, which causes shrimp to become tough.
Ingredients
- 1 lb Shrimp peeled and deveined, jumbo
- 4 cloves garlic minced
- 1 inch ginger minced, fresh
- 1 tsp oregano dried
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 tsp smoked paprika
- 1 lemon juice of
- 3 tbsp olive oil
- 2 red onion cut into large pieces
- 1 red bell pepper cut into large pieces
Creamy Avocado Sauce
- 2 avocado peeled and pitted
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 4 cloves garlic minced
- 1 lime juice of
- 1/2 tsp salt
Instructions
- In a large bowl, mix garlic, ginger, oregano, cumin, salt, smoked paprika, lemon juice and olive oil. Add in the shrimp and stir well.
- Cover the bowl with a plastic wrap and let the shrimp marinade for 20 to 30 minutes. Meanwhile, heat the grill.
- Once the grill is hot, thread the shrimp on the skewers with red onion and red bell pepper.
- Place the shrimp kabobs on the grill and cook for about 4 minutes on each side until they are pink and cooked.
- Serve with creamy avocado sauce.
Creamy avocado sauce
- Place the avocados, minced garlic, Greek yogurt, sour cream, salt and lemon juice in a blender or a food processor. Blend well until it's completely mixed and creamy.
Notes
- Use frozen raw shrimp thawed thoroughly if fresh shrimp are unavailable for best flavor absorption.
- Avoid using precooked shrimp as they do not absorb marinade and become rubbery when grilled.
- For a variation, substitute red bell pepper and onion with fresh pineapple chunks on the skewers.
- Prevent shrimp from becoming dry by grilling only until pink and cooked through, about 4 minutes per side.
- Keep the avocado sauce refrigerated until serving; store leftovers in an airtight container with plastic wrap on the surface to prevent browning for up to 48 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 302mg | 101% |
| Sodium | 1501mg | 63% |
| Potassium | 399mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1357IU | 27% |
| Vitamin C | 68mg | 76% |
| Calcium | 264mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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