Cilantro Lime Shrimp with Avocado Puree from The Paleo Cupboard Cookbook

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These cilantro lime shrimp are so tasty that they flew off the plate the first time I served them. The avocado puree makes a nice dip when these shrimp are served as an appetizer, or you can make them without the dip for a main course.



For the avocado puree

  • 2 medium ripe avocados (about ½ pound), halved, pitted, and peeled
  • ½ cup coconut cream (page 315)
  • 1½ tablespoons freshly squeezed lime juice
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1½ tablespoons extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined, tails on
  • 2½ tablespoons freshly squeezed lime juice


  1. Make the avocado puree: Place the avocados, coconut cream, lime juice, salt, and pepper in a blender or food processor and puree for 20 seconds, or until smooth. Place in the refrigerator until ready to use.
  2. Combine the cilantro, cumin, garlic powder, salt, pepper, and olive oil in a medium-sized mixing bowl. Add the shrimp and toss to coat, then cover and allow the shrimp to marinate for 10 minutes in the refrigerator. While the shrimp marinates, soak 6 bamboo skewers in water and preheat the grill to medium-high heat.
  3. Thread the shrimp onto the skewers and drizzle with the lime juice. Grill for 3 minutes on each side, or until the shrimp is cooked through.
  4. Serve the shrimp on a platter with the avocado puree on the side for dipping.