Peel shrimp, leaving tails attached. Pat shrimp dry with paper towels. Heat oil in large nonstick skillet over medium heat. Add shrimp; cook for 2 to 4 minutes or until shrimp reach 145 degrees. Cool completely in refrigerator.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This holiday appetizer requires quick prep and yields amazing results. With sustainably farmed EZ-peel shrimp, it’s just a few moments until you’re enjoying a spicy-sweet seafood skewer.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 8 Fish Market fresh natural wild EZ peel Gulf shrimp (16 to 20 ct.) | ||
| 1 ½ tbsp. Hy-Vee canola oil | ||
| 8 (1/2-inch) cubes fresh avocado | ||
| 8 thin slices radish | ||
| ½ c. Hy-Vee cocktail sauce | ||
| 1 tbsp. fresh lime juice | ||
| Chili lime rub, to taste | ||
| Lime wedges, halved; for serving |
Things To Grab
- Paper towels
- Large nonstick skillet
- 2-1/2-inch cocktail picks
- Small bowl
- Clear plastic shot glasses
Directions
To assemble skewers, thread one avocado cube, radish slice and shrimp each onto 2-1/2-inch cocktail picks.
Combine cocktail sauce and lime juice in a small bowl. Spoon into 8 (2-ounce) clear plastic shot glasses. Place 1 skewer in each shot glass; sprinkle with chili lime rub, if desired. Serve with lime pieces.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 25mg
- Sodium: 220mg
- Total Carbohydrates: 6g
- Protein: 4g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%