Chili Lime Shrimp with Aztec Blend™, Pineapple Salsa and Charred Avocado

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  • Chile lime shrimp skewers with aztec blend on plate


  • 10 c. vegetable stock
  • 12 T. lime juice
  • 8 t. lime zest
  • 8 T. garlic, minced
  • 1 c. soy sauce
  • 1 c. olive oil
  • 16 t. dried red chilies, ground
  • 1 c. cilantro, chopped
  • 8 T. honey
  • 7 lbs. shrimp, peeled, deveined
  • 6 c. pineapple, diced
  • 4 c. tomato, seeded and diced
  • 1 c. basil, chiffonade
  • 8 T. red onion, diced
  • 12 T. jalapeño chiles, stemmed, seeded and finely diced
  • 3 t. kosher salt
  • 4 Hass avocados


  1. Bring vegetable stock to a boil and add the InHarvest Aztec Blend.
  2. Reduce heat to a simmer and cook, covered for 35 minutes. Hold hot.
  3. In a small bowl, combine the lime zest, 8 T. lime juice, garlic, soy sauce, olive oil, ground red chilies, cilantro and honey.
  4. Add the shrimp to the bowl and fold the ingredients together to completely coat the shrimp.
  5. Cover and marinate for 30 minutes.
  6. In a bowl, combine the pineapple, tomato, basil, onion, jalapeño, 4 T. lime juice and salt. Mix well.
  7. Preheat the broiler.
  8. Cut the avocado in half and remove the pit. Cut each half lengthwise into 3 pieces.
  9. Place avocado on a sheet pan, flesh side up and broil until lightly charred. Remove and let cool
  10. Remove shrimp from the marinade and place the marinade in a small pot with 2 T. water. Bring to a boil, reduce heat and simmer for 2 minutes.
  11. Skewer the shrimp onto bamboo skewers.
  12. Broil the shrimp skewers for 2 minutes per side (depending on size of shrimp, look for an opaque center).
  13. Mound Aztec Blend onto plates and drizzle with the marinade. Top with shrimp and pineapple salsa. Garnish with charred avocado.

Recipe Yield: 24 servings

Nutrition Facts

Per serving: 503 cal., 35 g pro., 48 g carb., 5 g fiber, 18 g fat (3 g sat. fat), 201 mg chol., 821 mg sod., 11 g sugar

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