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Almond & Cinnamon Shrimp with Avocado Mousse



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1 lb. large shrimp, peeled and deveined (about 13 - 16 per lb.)
1/2 tsp. saigon cinnamon
1/4 tsp. cayenne pepper
1/2 tsp. paprika
1 cup almonds, sliced and chopped
4 tbsp. butter, unsalted
Salt, to taste
Pepper, to taste
1 ripe haas avocado, pitted and peeled
1 tbsp. crème fraiche
1 tbsp. mayonnaise
2 tsp. fresh lime juice
1/2 tsp. sugar
1/2 tsp. salt


  1. 1
    Combine shrimp, cinnamon, cayenne pepper, paprika, salt and pepper and toss to mix. Heat 2 tbsp. of unsalted butter in a medium pan; sauté over medium-high heat. Add half of the shrimp to the pan and sauté until cooked, about 1 minute on each side. Immediately dip shrimp into almonds to coat. Repeat with remaining butter and shrimp. Serve warm with avocado mousse.
  2. 2
    Avocado Mousse: Combine all ingredients such as avocado, crème fraiche, mayonnaise, lime juice, 1/2 tsp. salt and 1/2 tsp. sugar in a food processor and blend well.

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preparation methods
cuisines North & South American, Southwestern & Tex Mex
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