Prep time: 20 minutes
Total time: 1 hour and 30 minutes
for the shrimp:
1 tablespoon kosher salt
2 teaspoons ground cardamom
1 ½ teaspoons granulated sugar
1 ½ teaspoons ground coriander
1 teaspoon cayenne
2 pounds|907 grams jumbo tail-on shrimp
¼ cup|60 ml olive oil
for the sauce:
1 ripe avocado
⅔ cup|165 grams sour cream
¼ cup|4 grams minced fresh cilantro, plus leaves to serve
1 jalapeño, stemmed, seeded, and roughly chopped
1 serrano, stemmed and roughly chopped
2 limes, plus wedges to serve
kosher salt and freshly ground black pepper, to taste
- Marinate the shrimp: In a large bowl, mix the salt, cardamom, sugar, coriander, and cayenne. Add the shrimp and toss to coat, then add the oil and combine. Cover and refrigerate 1 hour.
- Make the sauce: Halve, peel, and pit the avocado. Throw it into a food processor with the sour cream, cilantro, and chilies. Zest in the limes and squeeze in ¼ cup + 2 tablespoons of juice. Purée until smooth and season with salt and pepper.
- Grill the shrimp: Light a grill. Cook the shrimp, flipping once, until charred on both sides, about 5 minutes. Transfer to a serving platter and garnish with the cilantro. Serve with the sauce and lime wedges.
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This is part of a special series, Indulgence, which explores extravagant living in a time of restraint. It’s also in the September 2021 VICE magazine issue. Subscribe here.