Key Lime Grilled Shrimp and Avocado Salad with Cilantro Crema

Grilled Key Lime Shrimp Skewers with Avocado-Cilantro Salad

If you're in search of a tantalizing dish that perfectly embodies the spirit of summer, look no further than these Grilled Key Lime Shrimp Skewers paired with a refreshing Avocado-Cilantro Salad. This culinary creation combines the zesty brightness of Key limes with the creamy richness of avocado, delivering a taste sensation that'll transport you to a sun-kissed paradise with every bite.

Cooking seafood to perfection requires mindfulness, and shrimp is no exception. Utilizing frozen shrimp skewers takes the hassle out of preparation while maintaining that fresh-off-the-grill taste. Silken tofu serves as the unexpected secret hero of the lime sauce, providing the perfect creamy base that beautifully marries with sharp Key lime juice and sweet honey, making your shrimp irresistibly succulent.

For optimal results, a quick marination process will imbue the shrimp with layers of aromatic flavor. Combine that with a burst of blackening seasoning right on the grill, and you're set for shrimp that sing with zest and spice. Pay careful attention to the shrimp's visual cues; they should be opaque and slightly charred for their grand unveiling.

Complementing the shrimp is a salad ensemble of tomatoes, onions, and avocados, adorned with creamy mozzarella. Toss in a handful of fresh cilantro for zest and drizzle with a honey-infused cilantro crema for a flawless flavor harmony. Preferably, the cheese is a fresh mozzarella for that delightful milky softness, and sourcing ripe Hass avocados will ensure rich, smooth textures in the salad.

Ingredients

Key Lime Shrimp

• 8 frozen shrimp skewers: Convenient, ready-to-go option that ensures fresh-tasting shrimp.
• ¾ cup silken tofu: Provides a creamy, dairy-free base for the lime sauce.
• ⅓ cup Key lime juice: Adds an essential tangy twist, embodying the tropical essence.
• 3 tablespoons + 1 teaspoon honey, divided: Balances the tartness of the lime and enhances caramelization.
• 2 tablespoons olive oil spread (or margarine): Ensures even browning and moisture retention.
• 3 teaspoons blackening seasoning, divided: Offers an aromatic, spicy crust that complements the shrimp.

Avocado Salad with Cilantro Crema

• 2 large tomatoes: Juicy and sweet, these enhance the salad's freshness.
• 1 medium red onion: Adds a crunchy, slightly spicy bite.
• 2 ripe Hass avocados: Provides creamy richness and a buttery texture.
• 8 oz fresh mozzarella cheese: Complements the vegetables with milky, smooth textures.
• 1 cup light sour cream: The base for the crema, delivering a tangy, creamy finish.
• 1 tablespoon honey: Enhances sweetness in the crema.
• 2 teaspoons white balsamic vinegar: Offers subtle acidity without overpowering other flavors.
• ⅛ bunch fresh cilantro: Adds a fresh pop and herbal aroma.
• ¼ teaspoon pepper: Provides a hint of spice to the salad.

Step-by-Step Instructions

Key Lime Shrimp

1. Begin by thawing your frozen shrimp skewers under room temperature water if necessary. Pat them dry with paper towels.
2. Preheat your grill or a grill pan over medium heat. Drain the silken tofu and mix it in a medium bowl with Key lime juice and 3 tablespoons of honey until you achieve a smooth, blended consistency.
3. In a small bowl, combine olive oil spread, 2 teaspoons of blackening seasoning, and the remaining teaspoon of honey. Mix until well blended and then brush this mixture evenly over the shrimp skewers.
4. Place the skewers on the preheated grill, and sprinkle the exposed side with the remaining teaspoon of blackening seasoning for a uniform spicy crust.
5. Cook the shrimp for approximately 2 minutes, then turn them and continue to cook for 1-3 more minutes, ensuring they turn pink and opaque.
6. Remove from the grill and transfer to a serving platter. Don't forget to drizzle with the prepared lime sauce for ultimate succulence.

Avocado Salad with Cilantro Crema

1. Cut your tomatoes into ½-inch wedges and slice the red onion thinly to ensure even distribution of flavors and textures.
2. Halve the avocados, carefully remove the pits, scoop out the flesh, and slice them into quarters.
3. Cut the mozzarella cheese into thin slices after halving. Arrange the tomato wedges, avocado pieces, onion slices, and mozzarella on a serving platter, alternating each ingredient for an appealing presentation.
4. In the bowl of a food processor or blender, combine the sour cream, honey, white balsamic vinegar, fresh cilantro, and pepper. Process these until the sauce is smooth and vibrant green.
5. Finally, drizzle the smooth cilantro crema over the arranged salad, and let it soak in the flavors until you're ready to serve.

Tips for Troubleshooting if Something Goes Wrong with the Recipe

• Too thick sauce? Add a little more Key lime juice to thin it out while maintaining the tangy flavor. Combine gently.
• Shrimp not opaque or sticking to the grill? Ensure your grill or grill pan is well-preheated and coated with oil to prevent sticking.
• Too spicy? Serve with a side of plain Greek yogurt or a lightly sweet potato to mellow out the heat.
• Crema too runny? Add a few spoonfuls of light sour cream to help thicken without overpowering the flavor.

Ideas for Pairing with the Recipe

• Side dishes: Savor the shrimp alongside brown rice for a nutty base or with a fresh baguette to soak up every morsel of sauce.
• Drinks: Pair with a crisp Sauvignon Blanc to complement the citrus notes or an ice-cold margarita to enhance the meal's tropical flair.
• Desserts or garnishes: Finish with a light fruit pie, such as key lime or berry, to tie together the seasonal freshness.

How to Store Properly

• For refrigeration: Place both the shrimp and salad in airtight containers. Consume the shrimp within 2 days to retain their texture, and the salad is best enjoyed fresh but can be refrigerated for a day.
• For freezing: The shrimp skewers can be frozen before cooking. Wrap them individually in plastic wrap and store them in a freezer bag for up to a month. Ensure they are fully thawed before reheating on a hot grill or pan.

FAQs

• Can I use fresh shrimp instead of frozen? Absolutely. Fresh shrimp will reduce thawing time, but ensure they are cleaned and de-veined before proceeding with the recipe.
• What if I don’t have Key limes? Substitute with regular lime juice; the tartness will still deliver an excellent flavor.
• Is there a dairy-free alternative for mozzarella? Try a coconut-based mozzarella or cashew cheese for a creamy texture.
• Can cilantro be substituted? If you're not a fan of cilantro, consider using fresh basil or parsley for a different but delightful flavor profile.