Ingredients
- 2 avocados
- 1/2 jalapeno
- 3/4 cup vegetable broth
- 1 lime
- 3 tbsp plain greek yogurt
- 1/2 small red onion
- 1 clove garlic
- 1/4 cup fresh cilantro
- 1/4 tsp coriander
- 1 cup water
- 1 cup sweet corn kernels
- 10 large shrimp
- 1 tsp minced jalapeno
- 1/4 cup diced red bell pepper
- 1 tbsp minced red onion
- 1 green onion
- 1 lime
- 1/2 tsp smoked paprika
- salt & pepper
Steps
- Blend the avocados, jalapeno, vegetable broth, one lime's juice, yogurt, red onion, garlic, cilantro, coriander, water, salt, and pepper until smooth.
- Cover the soup and chill it for 2 hours.
- Cook the corn in a skillet over medium heat for 3 minutes, then cool it.
- Cook the shrimp with smoked paprika, minced jalapeno, red bell pepper, minced red onion, green onion, salt, and pepper for 4 to 5 minutes until opaque and 145 F.
- Stir the corn and the juice from the second lime into the shrimp mixture, then spoon it over the chilled soup.
Main ingredient on sale this week? See what to make with shrimp on sale.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinners
