Light, healthy and easy to make this sweet and spicy shrimp dip will be a staple at all of your gatherings. The sauce is reminiscent of nuoc cham minus the fish sauce. Paired with the grilled shrimp and tasty veggies and this dip is oh so good.
I love recipes like this one because they are light and sharable. Serve this dip with chips or on top of lettuce cups for a healthier option. You could also serve this wrapped in a spring roll, which would taste great as well!
Sweet and Spicy Shrimp Dip
- 2 mixing bowls
- 1 lb. jumbo shrimp deveined and peeled
- 2 ripe avocados diced
- 2 tablespoons jalapeno minced
- 1 cup English cucumber diced
- 1 tablespoon cilantro chopped small
- ¼ cup shallots minced
- Pinch salt and pepper
- 1 tablespoon olive oil
- Peanuts crushed
- Toasted sesame seeds
- Scallions chopped
Sweet and Spicy Sauce
- 1.5 teaspoons garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon lime juice fresh squeezed
- 1/2 cup water warm water so the sugar dissolves
- 1/2 cup rice vinegar
- 7 tablespoons cane sugar
Prepare the sweet and spicy sauce:
- In a small bowl combine the rice vinegar, garlic, ginger, red pepper flakes, warm water, lime juice and sugar. Stir until well combined. The warm water will help the sugar to breakdown. Set aside.
- Preheat your grill to 450 degrees.
- Devein and peel your shrimp, toss them with ½ teaspoon salt and 1 tablespoon olive oil.
- Lay shrimp on the hot grill and cook for 4 minutes. Flip and cook for an additional 1-2 minutes. Remove from the grill once fully cooked. Let cool.
- Next, you'll want to remove the seeds and soft center from the cucumber before dicing. This will help remove any excess moisture. I used a spoon to gently scrape it out.
- In a large mixing bowl, combine the diced avocado, minced jalapeno, diced shallots, cucumber, cilantro. Gently toss.
- Once the shrimp have cooled, remove the tail, and dice them into bite sized pieces. I simply cut mine in half. Add the shrimp to the mixing bowl with the avocado mixture.
- Pour ¾ cup of the sweet and spicy sauce over the shrimp dip. Let it marinate for 30 minutes before serving.
- When serving, use a slotted spoon to drain off excess liquid before adding the dip to a bowl or on top of lettuce cups.
- Top with crushed peanuts, scallions, and toasted sesame seeds. Serve and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!