Paprika Shrimp with Orange and Avocado Salsa
Sweet paprika and cumin–spiced shrimp broiled hot and served with a juicy orange–avocado–scallion salsa.
Ingredients
- 2 medium navel oranges
- 5 tablespoons extra-virgin olive oil (divided)
- kosher salt
- 1 ripe avocado (cut into medium dice)
- ⅓ cup thinly sliced scallions (white and green parts)
- 1 tablespoon fresh lime juice
- 2 teaspoons sweet paprika (preferably Hungarian)
- ½ teaspoon ground cumin
- 1 teaspoon Tabasco or other hot sauce
- 1 ½ pounds large shrimp (21–25 count; peeled and deveined)
Instructions
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Position an oven rack 4 inches from the broiler and heat the broiler to high.
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Segment the oranges over a bowl, catching the juice. Halve the segments crosswise. Add 2 tablespoons olive oil, 3/4 teaspoon salt, the avocado, scallions, and lime juice; toss gently to make the salsa.
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Mix remaining 3 tablespoons olive oil, 1 teaspoon salt, paprika, cumin, and hot sauce. Toss the shrimp in the mixture and arrange on a foil-lined rimmed baking sheet.
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Broil until the shrimp are opaque and cooked through, about 4 minutes. Serve with the orange–avocado salsa.
