Chipotle Lime Shrimp and Guacamole Dip with Tomatoes and Charred Corn

I’m always looking for tasty new dips and I’m a big fan of shrimp. When I came up with the idea for a taco shrimp dip on Healthy Living Jeanette, I was excited and the ideas started to trot in my head! There are many ways to use a shrimp taco sauce, but the one that fascinated me the most was to combine spicy and smoky lime chipotle shrimp with fresh and creamy guacamole. Although I could have stopped there and the guacamole with chipotle shrimp and lime would be super tasty, I couldn’t help but think of a seven-layer sauce and how juicy tomatoes and sweet corn would add new layers of complexity and depth of taste to the sauce. Instead of just adding raw corn, I had it charred in a cast-iron frying pan to further bring out its natural sweetness. You can serve this sauce all mixed, but I decided to use layers so you could see all the ingredients and I placed it in small bowls perfectly sized for individual portions! Fresh and creamy guacamole, succulent and spicy shrimp, juicy tomatoes, and sweet corn are an amazing combination of flavors that combine to give a totally irresistible dip that is healthy enough on the market!

Chipotle Lime Shrimp and Guacamole Dip with Tomatoes and Charred Corn

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2

Spicy and smoky chipotle lime shrimp served on a guacamole dip with diced tomatoes and charred sweet corn.

  • 6 ounces shrimp, peeled, deveined, and diced
  • 1 chipotle chili in adobo sauce, chopped
  • 1 teaspoons adobo sauce
  • 2 tablespoons lime juice (~1 lime)
  • 1 clove garlic, chopped
  • 1/4 teaspoon cumin, toasted and ground
  • 1 teaspoon butter
  • 1/2 cup corn, cut from cob (~1 ear)
  • 1 teaspoon oil
  • 1 cup guacamole
  • 1/2 cup tomato, diced
  • torn cilantro for garnish (optional)
  • sliced green onion for garnish (optional)
  • tortilla chips for dipping
  1. Marinate the shrimp in the mixture of the chipotle chilies, adobo sauce, lime juice, garlic, and cumin in the fridge for 20 minutes.
  2. Meanwhile, melt the butter in a heavy skillet over medium-high heat. add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up, let it char again, and set aside.
  3. Heat the oil in a pan over medium-high heat, add the shrimp and saute until cooked, about 2-4 minutes and set aside.
  4. Place the guacamole in the serving dish(es) and top with the tomato, corn, shrimp, and garnishes and serve with tortilla chips for dipping.

Option: Skewer the shrimp up and grill it along with the corn on the cob for a version that would fit perfectly into any barbecue.

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