This recipe brings restaurant-style excitement to your kitchen with its quick flambé technique and fresh ingredients. The shrimp are infused with rich, slightly smoky flavor, while the guacamole adds a cool, creamy balance. It’s fast to prepare, impressive to serve, and full of bright, satisfying taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large shrimp, peeled and deveined olive oil garlic cloves, minced paprika ground cumin chili flakes (optional) salt black pepper avocados, ripe lime juice red onion, finely chopped tomato, diced fresh cilantro, chopped salt (for guacamole)
Directions
Prepare the guacamole by mashing the avocados in a bowl.
Add lime juice, red onion, tomato, cilantro, and salt. Mix well and set aside.
Heat olive oil in a skillet over medium-high heat.
Add the shrimp, garlic, paprika, cumin, chili flakes, salt, and pepper.
Cook the shrimp for 2–3 minutes per side until pink and just cooked through.
Ignite the alcohol using a long lighter and allow the flames to subside naturally.
Serve immediately with fresh guacamole on the side or spooned underneath the shrimp.
Add diced mango or pineapple to the guacamole for a sweet twist. For a milder version, omit chili flakes, or for extra heat, include fresh jalapeño in the guacamole.
Storage/Reheating
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat. Guacamole is best eaten fresh but can be stored with plastic wrap pressed directly on the surface for up to 1 day to minimize browning.
FAQs
Is flambé safe to do at home?
Yes, if done carefully. Always remove the pan from direct heat before igniting and keep a lid nearby to extinguish flames if needed.
Can I skip the flambé step?
Yes, the dish will still be delicious without it.
How do I know when shrimp are cooked?
They turn pink and opaque and curl into a loose “C” shape.
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before cooking.
How do I keep guacamole from browning?
Add enough lime juice and cover tightly to limit air exposure.
Can I make guacamole ahead of time?
It’s best fresh, but you can prepare it a few hours in advance.
What can I serve with this dish?
Tortilla chips, rice, or warm tortillas pair well.
Can I grill the shrimp instead?
Yes, grilling adds a smoky flavor and works well as an alternative.
Is this dish very spicy?
It has mild heat, but you can adjust the spice level to your preference.
Conclusion
Flaming shrimp with fresh guacamole is a lively and flavorful dish that combines bold cooking techniques with fresh, simple ingredients. Whether you’re entertaining guests or trying something new, it’s a recipe that delivers both excitement and delicious results.
Flambé shrimp with fresh guacamole is a bold and vibrant dish featuring juicy shrimp cooked with spices and finished with a dramatic flambé for a subtle smoky depth. Paired with creamy, zesty guacamole, this quick and impressive recipe is perfect for entertaining or a flavorful weeknight meal.
Ingredients
For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 garlic cloves, minced
1 tsp paprika
½ tsp ground cumin
¼ tsp chili flakes (optional)
Salt, to taste
Black pepper, to taste
For the Guacamole:
2 ripe avocados
2 tbsp lime juice
¼ cup red onion, finely chopped
1 small tomato, diced
2 tbsp fresh cilantro, chopped
Salt, to taste
Instructions
Prepare the guacamole: Mash avocados in a bowl, then mix in lime juice, red onion, tomato, cilantro, and salt. Set aside.
Cook the shrimp: Heat olive oil in a skillet over medium-high heat. Add shrimp, garlic, paprika, cumin, chili flakes, salt, and pepper. Cook for 2–3 minutes per side until pink and just cooked through.
Flambé the shrimp:
Serve immediately with guacamole on the side or spooned beneath the shrimp.
Notes
Use a long lighter and keep a lid nearby to control flames if needed.Do not overcook shrimp—they should be tender and juicy.Guacamole is best fresh; prepare just before serving.
