Light, healthy and easy to make this sweet and spicy shrimp dip recipe will be a summertime staple The sauce is reminiscent of nuoc cham minus the fish sauce. This sauce tastes so good with the grilled shrimp and fresh vegetables. This sweet and spicy shrimp dip is guaranteed to be a hit.

Sweet and Spicy Shrimp Dip - Healthyish Foods

About this recipe

Light and sharable, this sweet and spicy dip is a delicious party appetizer. Enjoy this dip with tortilla chips or lettuce cups for a lower carb option. Another fun way to enjoy this recipe is by tucking this shrimp dip into a spring roll wrapper. Light, healthy and flavorful, you’re going to love this versatile recipe.

Looking for more shareable appetizers? Try my coconut and macadamia nut encrusted shrimp with crab cake filling or my lemon garlic shrimp boat.

Sweet and Spicy Shrimp Dip - Healthyish Foods
Sweet and Spicy Shrimp Dip - Healthyish Foods

Sweet and Spicy Shrimp Dip

Light, healthy and easy to make this sweet and spicy shrimp dip recipe will be a summertime staple The sauce is reminiscent of nuoc cham minus the fish sauce.
5 from 1 vote
Leave a Review »

Ingredients

  • 1 lb. jumbo shrimp , peeled and deveined
  • 1 tablespoon olive oil
  • 2 avocados, peeled, pitted and diced into cubes
  • 2 tablespoons jalapeno , minced
  • 1 cup English cucumber , diced, remove core using a spoon
  • ¼ cup shallots, minced
  • 1 tablespoon cilantro , chopped small
  • ¼ teaspoon salt
  • pinch black pepper

Optional Toppings

  • Peanuts crushed
  • Toasted sesame seeds
  • Scallions chopped

Sweet and Spicy Sauce

  • 1.5 teaspoons garlic , minced
  • 1 teaspoon ginger , minced, remove skin first
  • ½ teaspoon red pepper flakes
  • 1 tablespoon lime juice , fresh squeezed
  • ¼ cup warm water, to dissolve the sugar
  • ¼ cup rice vinegar
  • 3.5 tablespoons cane sugar

Equipment

  • 2 mixing bowls
  • grill

Instructions 

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 400-450 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 2-3 minutes per side. Remove from the grill once fully cooked and pink in color. 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 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!

Nutrition

Serving: 1serving, Calories: 168kcal, Carbohydrates: 12g, Protein: 9g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 401mg, Potassium: 369mg, Fiber: 4g, Sugar: 7g, Vitamin A: 271IU, Vitamin C: 11mg, Calcium: 44mg, Iron: 1mg