Cold Marinated Shrimp and Avocados

Recipe modified from Southern Living's Farmers Market Cookbook

Makes 8 appetizer servings



  • 1 pound large cooked, peeled shrimp
  • 2 medium avocados, chopped
  • 1 cup fresh corn kernels
  • ¼ cup chopped flesh cilantro
  • 2 Tbsp. chopped red onion
  • 1 jalapeño pepper, minced
  • Lime Vinaigrette

Garnishes: flesh cilantro leaves, red onion slices

Lime Vinaigrette

  • ½ cup fresh lime juice
  • ¼ cup honey
  • 1 garlic clove, pressed
  • salt and pepper
  • ½ cup olive oil

Cold Marinated Shrimp and Avocados

Click image to enlarge



For the shrimp, combine shrimp, avocados, corn, cilantro, red onion, and jalapeño pepper. Gently stir in Lime Vinaigrette to coat. Cover and chill at least one hour. Garnish with cilantro and red onion.

For the Lime Vinaigrette: Whisk togetherlime juice, honey, garlic, and salt and pepper. Gradually whisk in olive oil until blended. Taste and adjust seasonings; makes about 3/4 cup.


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