Entertaining while trying to be health concise can be a difficult mix. You want to please everyone while still sticking to your healthy lifestyle. This recipe is the perfect party crowd pleaser. It is bursting with flavor, the colors are fantastic and it is both gluten free and paleo friendly! Even better, almost everything can be done ahead of time so you can spend your time with friends instead of slaving away in the kitchen. I do everything before hand, even set out my platter and bowls so that I can quickly cook the shrimp and Bon Appetite!
– One jar of your favorite salsa, I like roasted tomato salsa.
– One can of coconut cream or sour cream.
– A flavorful hot sauce, I go for green ones with a papaya base and scotch bonnet peppers, I love Matouks.
– 2 pounds of frozen jumbo (16/18 count) shrimp, tail on.
– 2 bags of dipping chips, I use beet chips. They are a great color and potato free!
– one jar of peach preserves, I use Bonne Maman Peach Preserves (not any added ingredients)
– 2 cloves of chopped garlic
– 2 tsp of Lee and Perins (worchester sauce)
– 2 tbsp of tamari soy sauce (gluten free)
– the zest and juice of one lemon
– 2 tsp of chili paste
– freshly ground black pepper
– 2 avocados
– 1 bunch of cilantro
– juice of two small limes
– 1 clove of minced garlic
– 1 green pepper, finely chopped
– freshly ground pepper
– salt (I use pink Himalayan salt for everything as it is rich in minerals)
– 1 container of cherry tomatoes cut into fourths
– 1/2 red onion diced
– drizzle of olive oil
– a few leaves of basil chopped
– a few leaves of cilantro or parsley chopped
– freshly ground pepper
– a lime, cilantro, and chili peppers to garnish (optional)
To make the shrimp marinade place all of the ingredients in a blender or food processor until smooth. You can make the marinade up to three days in advanced. If your shrimp are frozen set them out for several hours to thaw. Once they are thaw give them a quick rinse and pat them dry. Next place the shrimp in a large bowl, and pour the marinade on top. Give the shrimp a quick stir to make sure they are all coated in marinade and place in the fridge for up to three hours or until you are ready to cook them. (Have leftover shrimp? Check out this recipe for coconut lime shrimp.)
While the shrimp is marinating make your pico and guacamole. For the pico, simply mix all of the ingredients and place in the fridge until you are ready to serve. To make the guacamole, cut the avocados down the center and pull out the pit. Use a spoon to scoop the meat into a bowl; then mash it with a fork. Once the avocado is mashed add the other ingredients and mix them in. Squeeze extra lime over the top so the avocado does not brown until you are ready to serve.
The shrimp will only take about ten minutes so it is a good idea to set up your platters and bowls before you cook them. You will need 5 bowls, two small for the coconut cream and hot sauce, and three a little bigger for the salsa, pico, and guacamole.
When you are ready to cook the shrimp, heat a nonstick frying pan on the stove (med/high heat). When your pan is hot take the shrimp out of the marinade, let some of the excess drip off, and place them in the pan. They will sizzle a bit, this is a good thing! Let them cook for about 4 minutes and then flip them so the other side can cook. They should brown a little as the marinade caramelizes. Shrimp are great because they turn opaque and slightly pink when they are cooked through!
Pile them on your platter, garnish with fresh cilantro, and a few lime wedges and enjoy!!