Cumin Shrimp & Avocado Sour Cream Dip

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Cumin Shrimp & Avocado Sour Cream Dip Super Hungry? Jump to the Recipe

There are few tastes more satisfying than the refreshingly smooth taste of avocado after a bite of something spicy. Unlike your traditional cocktail sauce, this avocado dip is the cooling counterpart to anything spicy - personally, I think this dip would work great as a new spin on sour cream with Mexican food or pair beautifully with a cowboy seasoned steak.

Cumin shrimp is a frequently made recipe in my household, mostly because it's so simple it barely takes more than 15 minutes to toss together from start to table. What's new here is the avocado dip - which is something I concocted on a whim as a quick dip for the shrimp.

All you need to do is blend up the avocado, yogurt, onions, cumin, coriander and paprika to your desired chunkiness. If you are going for a dip suitable for chips, I recommend a guacamole like consistency, leaving large chunks to optimal chip dipping. But for a recipe like spicy shrimp, the smoother the dip, the better for plunging in the shrimp in to be covered in cooling awesomeness.

As for the shrimp, those just need to be tossed in olive oil, cumin, coriander, paprika, onion powder, and salt and pepper, then popped beneath the broiler for 3-4 minutes, or until they are nice and pink. It's really as simple as that!

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Cumin Shrimp & Avocado Sour Cream Dip

  • Number of Servings: 2
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
Cumin Shrimp & Avocado Sour Cream Dip


  • 16 oz shrimp, peeled & deveined
  • 1 avocado, pitted and skin removed
  • ¼ cup red onion, diced
  • 2 tbsp lemon juice
  • 1 cup plain Greek yogurt
  • 2 tbsp paprika
  • 2 tbsp cumin
  • 1 tsp lemon pepper
  • 1 tsp onion powder
  • 2 tbsp olive oil

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  1. Toss the shrimp in the olive oil and sprinkle on the 1 tablespoon paprika, 1 and a half tablespoons cumin, 1 teaspoon of lemon pepper, and 1 teaspoon of onion powder. Toss well to coat, then refrigerate while completing the dip. Preheat the broiler to high.
  2. Add the avocado to a small blender with the lemon juice. Add the Greek yogurt, red onion, and remaining paprika and cumin to the blender. Pulse on low until it reaches the desired consistency. Chill until ready to serve.
  3. Arrange the shrimp on a greased baking sheet and place on a rack on the second shelf of the oven, closest to the broiler. Keep an eye on the shrimp as they cook - they will be ready in 3-4 minutes.
  4. Serve shrimp along with the avocado dip right away. Enjoy!

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