Name: Chunky Avocado and Shrimp Salsa Verde Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 pounds medium shrimp, cleaned, peeled, and deveined; 1 tablespoon extra virgin olive oil; 2 garlic cloves, minced; Salt and pepper, to taste; 2-3 ripe avocados, cubed; 1/2 cup cooked corn kernels (if using frozen, make sure the corn is defrosted); 1/2 red onion, finely diced; 2-3 tablespoons finely diced cilantro; 2-4 tablespoons fresh lime juice, about 1-2 lime; 1/4 cup Cotija cheese (plus extra for garnish); 1/4 cup salsa verde (you can add more if you like more spice) I used organic Mi Rancho Salsa Verde in this recipe.; Tortilla chips – I used Mi Rancho’s Organic 7th Street Chips in this recipe.

Description

This fresh and flavorful chunky avocado and shrimp dip with corn is the perfect party appetizer. It’s easy to make and a real crowd-pleaser.

Ingredients

2 pounds medium shrimp, cleaned, peeled, and deveined
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
Salt and pepper, to taste
2-3 ripe avocados, cubed
1/2 cup cooked corn kernels (if using frozen, make sure the corn is defrosted)
1/2 red onion, finely diced
2-3 tablespoons finely diced cilantro
2-4 tablespoons fresh lime juice, about 1-2 lime
1/4 cup Cotija cheese (plus extra for garnish)
1/4 cup salsa verde (you can add more if you like more spice) I used organic Mi Rancho Salsa Verde in this recipe.
Tortilla chips – I used Mi Rancho’s Organic 7th Street Chips in this recipe.

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Instructions

PREP: Heat the oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat.
ROAST THE SHRIMP: Toss the peeled, deveined shrimp in olive oil, garlic, salt, and pepper. Next, spread them out evenly on the baking sheet. Roast until pink, about for 8-10 minutes. Don’t overcook. Set aside until cool enough to handle. Then, chop them into bite-size pieces.
MIX INGREDIENTS: Add the remaining ingredients (except the tortilla chips) to a bowl and gently stir to combine. Taste and adjust seasonings and/or ration of ingredients as needed. I always like extra avocado and salsa verde (more spice!).
SERVE: Serve with tortilla chips and enjoy!

Notes

DEFROSTING SHRIMP: The best way to defrost frozen shrimp is in a colander (over a bowl) in the refrigerator overnight. You can also seal them tightly in a plastic bag and then run the bag under cold water for about 10 minutes or until defrosted. Don’t microwave them or run them under hot water.

MAKE AHEAD: You can roast the shrimp (and the corn if you’re making your own) several hours in advance. But wait to cut to the avocado until just before assembling and serving.

RECIPE OPTIONS: You can also adapt this dip into a salad or make it into a taco or burrito if you prefer.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Bake