We just got back from a wonderful vacation in Maine and had our fill of lobster and various other seafoods. I would highly recommend going to Maine for anyone who likes good seafood, beautiful rocky beaches and some of the best scenery on the east coast. It’s a hidden gem. On a culinary note, I have decided I am going to try a diet that is basically Paleo to help control some of the inflammation and stomach issues I am having. I have been reading a lot about sugar, grains and dairy lately, and while I may enjoy them very much, they probably aren’t helping me win any health awards. Who knew it would be so challenging to go dairy, grain and sugar free? Actually, the important part is finding out what you can eat and planning ahead. I will start the diet full force in a few days. More on this later.
Ginny came up with the idea for this spicy shrimp and avocado salad and, as always, her recipe did not disappoint. She is the yin to my yang.
There is nothing better than a generous amount of fresh-squeezed lime juice on sautéed shrimp (or any seafood, for that matter). Having the avocado in with this dish gives you a healthy dose of good fats and really fills you up. There are lots of veggie combinations you can do with this one. We threw in fresh corn on the cob, bell peppers, red onions and black beans.
I love cooking shrimp because they are soooo fast! I just sautéed these in a bit of coconut oil after seasoning them with my traditional blackening spice recipe. I like to squeeze some lime over them when they are just about done to let the shrimp soak up the citrus and then squeeze some more just before I eat them.
Lucky for us, Walmart often has Gulf shrimp, which means it’s about as local as you can get for shrimp in Northwest Arkansas. The trick with shrimp is to get your pan hot before throwing them in. It only takes a few minutes for these juicy delights to get done. You will know they are done when they are white throughout or all that translucent pink color is gone and they and easy to tear apart.
PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES SERVINGS: 6
For the blackening seasoning:
- 1 tbsp. smoked paprika
- 1 tbsp. chipotle chili powder
- 1 tbsp. cumin
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp cayenne powder
For the salad:
- 1 tbsp. coconut oil
- 2 lbs. fresh shrimp, peeled and deveined
- 1 red onion, diced
- 2 avocados, chopped
- 1 handful sliced grape tomatoes
- 1 red bell pepper, diced
- 1 ear of corn on the cob, cooked and removed from cob
- 1 handful chopped cilantro
- 1 tbsp. olive oil
- 2 limes
- salt and pepper to taste
- Heat coconut oil in a large pan over medium high heat. Mix together all blackening spices and sprinkle them over shrimp until you get a nice coating. Put shrimp in pan and sauté for a bout 2 minutes per side or until done, squeezing some lime juice on them near the end. Remove from heat and let cool.
- Mix together all the veggies in a large bowl and then mix in cooled shrimp. Top with lime juice, olive oil, salt and pepper. Mix together and enjoy!!!