Chef Megan Mitchell

Everyday Recipes

Quick, Easy and Always Delicious

MMCoverShowingDish01

Search by recipe name, occasion or ingredient

Spicy Peel and Eat Shrimp with Avocado

Spicy Peel and Eat Shrimp with Avocado

Ingredients

  • 1 1/2 pounds large shrimp, with the shell on
  • FOR THE MARINADE:
  • 1 lemon, zested
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. Old Bay Seasoning
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 3 tbsp. vegetable oil
  • FOR THE LEMON AVOCADO SMASH:
  • Juice of the zested lemon
  • 2 large Hass avocados
  • Salt and pepper, to taste

Directions

  1. In a small bowl combine all of the ingredients for the marinade and stir to combine. Place the shrimp in a resealable bag and pour the marinade over, making sure each piece is coated.

    Marinate in the refrigerator for at least 30 minutes, up to 2 hours. 

  2. Preheat a grill to 375F. Clean and oil the grates. 

    While the grill is preheating, make the avocado mash. Scoop out the flesh of the avocados and place in a medium sized bowl. Mash with a fork or potato masher until smooth but still a little chunky. Squeeze lemon juice over and season with salt and pepper. Stir to combine and check for flavor. Set aside.

  3. Add the shrimp in a single layer to the grill and cook 3-4 minutes per side or until charred and fully cooked. 

    Remove and serve on top of the mashed avocado.

    Recipe Courtesy of Megan Mitchell

Leave a comment

Please login to leave a comment.

Follow & Share

©2020 Megan Mitchell

Newsletter Signup

Please enter your first name.
Please enter your last name.
Please enter a valid email address.
Invalid Input