This Grilling Hack Gives Shrimp a Smokiness That’s Hard to Beat
Get the most of the smoke and plank both the shrimp and avocado.
Planked Shrimp with Smoky Avocado, Peach and Tomato Salsa
Planked Shrimp with Smoky Avocado, Peach and Tomato Salsa
| Servings | Prep Time | Cook Time |
| 6servings | 15minutes | 15minutes + 30 minutes (soaking time) |
| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 15minutes + 30 minutes (soaking time) |
Ingredients
- Shrimp
- 2 pkg frozen black tiger shrimp (16/20 size) defrosted and peeled (note: 1 bag equals 12 pieces)
- 2 tbsp olive oil
- 1 tsp organic coconut palm sugar
- 1/2 tsp garlic powder
- 1/2 tsp ground turmeric
- 1/2 tsp coarsely cracked black pepper
- 1/2 tsp sea salt
- 1/4 tsp cayenne
- Salsa (makes 1 cup)
- 2 peaches or nectarines peeled, seeded and diced
- 12 cherry tomatoes quartered
- 1 jalapeño chopped (including seeds)
- 1/4 cup fresh basil coarsely chopped
- 1/2 tsp sea salt
- 1 lime
- 1 avocado cut in half, pit removed
Servings: servings
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Ingredients
Servings: servings Units: |
Instructions
Shrimp
- Soak one 7- x 12-inch (18 x 30 cm) untreated cedar plank for at least 30 minutes or for up to 24 hours before grilling.
- In a bowl, combine shrimp, oil, sugar, garlic powder, salt, turmeric, black pepper, salt and cayenne. Let marinate for 15 minutes.
Salsa
- In a bowl, combine peaches, tomatoes, jalapeño, basil and salt. Finely grate in 1 tsp lime peel, then squeeze in juice. Stir to mix; set aside. Cut avocado in half; discard pit.
Grilling
- Preheat grill to high. Have a spray bottle filled with water close by for flare-ups.
- Place plank on grill; once it starts to smoke, flip over and add avocado, cut side up. Reduce heat to medium. Close lid; grill for 5 to 7 minutes. Remove avocado to a cutting board.
- Arrange shrimp in a single layer on plank. Close lid and grill for 5 minutes; turn shrimp over and continue grilling until shrimp are opaque and cooked through, 3 to 5 more minutes.
- Using the tip of a knife, score avocado flesh, making squares. Gently scoop out with a spoon; add to salsa and stir to mix. Serve with shrimp.
Recipe Notes
Nutrients per serving: 168 calories, 10 g protein, 10 g fat (2 g saturated fat), 11 g carbohydrates (4 g fibre), 63 mg cholesterol, 258 mg sodium.
Kitchen hack: If peaches aren't ripe and juicy, measure out 1/4 cup of the prepared salsa, then purée. Stir back into salsa for a saucier texture.
