Spiced Shrimp with Tomato Salsa and Avocado Dip

Serving Size: 10
Total Time:

Tomato Salsa

  • 2 cup yellow cherry tomatoes, halved
  • 0.33 cup finely diced onion
  • 0.33 cup finely diced peeled jicama
  • 0.25 cup finely chopped cilantro
  • 1 jalapeño—seeded and minced
  • 2 Tbsp fresh lime juice
  • 1 large garlic clove, minced
  • 0.25 tsp cumin seeds
  • Kosher salt
  1. In a bowl, toss all of the ingredients together and season with salt. Let stand at room temperature for 2 hours.

Avocado Dip

  • 6 large basil leaves
  • 2.5 Tbsp fresh lime juice
  • Kosher salt
  • 0.5 cup lightly packed cilantro leaves
  • 2 Hass avocados—pitted and peeled
  1. In a food processor, combine the avocados, cilantro, basil and lime juice and puree. Season with salt. Scrape the dip into a bowl and refrigerate until chilled.


  • 2 Pound shrimp, shelled and deveined
  • 0.75 tsp ground fennel seeds
  • 0.75 tsp ground mustard seeds
  • 0.5 tsp crushed red pepper
  • 3 Tbsp vegetable oil
  • Kosher salt
  1. In a bowl, toss the shrimp with the fennel, mustard, red pepper and 1 tablespoon of the oil; season with salt.
  2. In a skillet, heat 1 tablespoon of the oil. Add half of the shrimp and cook over moderately high heat, turning once, until just cooked, 3 minutes. Transfer the shrimp to a platter. Wipe out the skillet and repeat with the remaining oil and shrimp. Serve with the salsa and dip.

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Recipe Credit: Bill Kim
Photo Credit: John Kemick