Summer Avocado Dip with Shrimp and Corn

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 358, total fat 23 G., saturated fats 5 G., proteins 16 G., carbohydrates 26 G., fiber 6 G., cholesterol 99 mg, sodium 506 mg, sugar 4 G.

Avocado is finely diced and tossed with sautéed shrimp and corn in a dressing of sour cream, lime juice, fresh herbs, and hot sauce. Serve as a side dish or as an appetizer with pita chips for easy picking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
200 g shrimp, peeled, deveined and cut into pieces
2 ears of corn, kernels removed
1 small clove of garlic, crushed
1/4 cup sour cream
2 tablespoons freshly squeezed lime juice
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh flat-leaf parsley
1/4 - 0.5 tsp hot sauce
1 large avocado, cut into pieces
Tortilla chips, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Avocado, shrimps, corn, cilantro, lime juice, tortilla chips

Cooking the dish according to the recipe:

Heat olive oil in a large skillet over medium-high heat. Add shrimp, corn, garlic, and 1 teaspoon salt and cook, stirring frequently, until shrimp are cooked through and corn is crisp-tender, 4-5 minutes. Transfer to a bowl and let cool to room temperature.
Add sour cream, lime juice, cilantro, parsley, and hot sauce to the shrimp mixture and stir. Add the avocado and gently toss to coat. Season with salt to taste.