San Diego Shrimp

Stirring up Trouble 33

"Nothing says San Diego more to me than avocados, citrus and fresh seafood! I threw this together at the last minute as an appetizer for Thanksgiving. I wanted something light, but satisfying and with a twist on our family tradition of boiled shrimp on top of chopped celery. I served it in mini cups and plated it with shrimp on top. This was everyone's favorite dish, unfortunately there were no leftovers!"
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70 m servings
Serving size has been adjusted!

Original recipe yields 8 servings



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  1. 1. Combine all ingredients for the marinade in a blender or food processor and blend until smooth.
  2. 2. Place 3/4th of the marinade in a large Ziplock bag with shrimp and refrigerate for one hour. Refrigerate the remaining marinade separately.
  3. 3. Cook Couscous per package directions.
  4. 4. Pre-heat grill to medium-high.
  5. 5. Skewer shrimp (alternatively you can use grill basket), discard used marinade.
  6. 6. Grill shrimp 2-3 minutes per side, until pink on the outside and opaque in the center.
  7. 7. Once shrimp have cooled enough to handle, dice half the shrimp.
  8. 8. Combine diced shrimp, couscous, avocado, mango and cilantro in a bowl with the remaining marinade. Plate individual portions and top each with remaining whole shrimp.



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