These Pinchos de Camarones wrapped in rice noodles, served with an avocado jalapeño dip is a perfect addition to Friday night cocktails or Spring grill out! Excellent appetizer!
Sometimes you have a moment of realization, maybe it was that realization of mixing cultures together to make a fabulous new appetizer. Maybe a new way of making skewered shrimp, Mexicali style?? Pinchos de Camarones anyone??!! 😉
There’s something about having crunchy shrimp with a great dipping sauce! This is what happened the other day, I started craving some fried shrimp. But I truly wanted to do something different than just flour or breadcrumbs, some spices and maybe a dip. I wanted to change it up a little but of course, I needed my mexicali twist on it. So born was my Pinchos de Camarones with avocado jalapeno sauce!!
So here’s what I did, to add the extra crunch to the shrimp, I decided to roll the shrimp in rice noodles!! Yep! rice noodles! Not exactly your Mexican Appetizer that maybe we may be used to, but…….my fellow Mexican appetizer lovers if you already do not know this, Mexico does have “Asiomexicanos” or Mexicans of Asian descent. So too, does the Asian culture have a lot to offer to this already beautiful culture.
It seems that whether Latin, Hispanic, European, African or Spanish ethnic affluence, they are all have added their flare somewhere. They all have added and brought something delicious. Here’s is a great example of that right here on Mexican Appetizers and More, “Mexican Samosas.” Our foods are relative and corroborate to one another. In one form or another, our cultures integrated and had something truly unique to offer to the other.
Food and unique dishes are all about this, isn’t it?! Some food that you see on a blog, a recipe your friend talks to you about, a recipe “mom,” “grandma” or “abuela” taught you, a country you visited and came back home with a new love of a particular dish. Whichever way it happens and whichever way we get inspired, we do have so much to offer to each other.
One last thing, the avocado jalapeño dip is lovely with this dish!!
Note: I have included a few pictures for reference below recipe. Please let me know what you think about these and share your comments below.
Pinchos de Camarones
- 9 Jumbo Shrimp peeled and deveined, tail left on
- 1 Package rice noodles
- 1 teaspoon ancho chili powder or regular chili powder
- salt and pepper to taste
- vegetable oil for frying
- 9 skewers
AVOCADO JALAPEÑO DIP
- 1 avocado
- 1/2 to 1 jalapeño stemmed, thinly sliced
- 1 lime squeezed
- 1/3 cup fresh cilantro loosely packed
- salt and pepper to taste
- Peel and devein shrimp. Rinse. Season with chili powder, salt and pepper. Skewer shrimp on skewers. One shrimp per skewer. Place on a plate and put in the refrigerator until we are ready for them again.
- In a small pot, over medium heat, boil about 2 to 3 cups of water. Take a small batch of rice noodles and cook for 4 minutes. Drain noodles in a colander. Add a tablespoon of oil to noodles and stir, this will keep noodles from sticking together.
- Take a few noodles at a time (4-5 strings of noodle) and wrap around skewered shrimp. Repeat process with all the shrimp. Set aside.
Avocado Jalapeño Dip
- Cut avocado in half and remove pit by slapping the blade of a knife against it and twisting. Pit will come away from avocado flesh. Scoop avocado flesh/pulp into a blender or chopper. Rinse jalapeño, cut stem off and thinly slice, add to blender/chopper. (I use half of a jalapeño for this dip because my family likes a little less heat but a whole one is perfectly fine for me :)). Add cilantro and squeezed lime juice. Blend all together until a thick sauce forms. Add salt and pepper to taste. Blend again. Note: If you like your dip thinner, add a couple of drops of water. Start with 2 drops until you like the consistency. Set dip aside.
- Add about an inch or so of vegetable oil to a skillet or frying pan. Heat oil over medium heat. Add 2 to 3 shrimp skewers at a time to cook. Cook shrimp for a minute on each side. Repeat with the rest of the shrimp skewers. Drain shrimp on paper towels. Serve Shrimp Skewers with Avocado Jalapeño Dip. Enjoy!!
Peel and devein shrimp…Note: I used ancho chile pepper for more Mexican flavor but you can use regular chili powder.
Season shrimp with the chili powder but don’t forget a little salt and pepper too! 🙂
I used Dynasty Maifun rice noodles but you can use another brand of rice noodles you find in the International aisle in your local supermarket.
On the left is the uncooked rice noodles and on the right they are cooked. Note: Little amount of rice noodles goes a long way. I used about 1/4 of a bag.
Wrap rice noodles on shrimp.
Just 4 ingredients for this delicious Avocado Jalapeño Dip.
Use a knife to remove avocado pit. Carefully slap down knife on pit, twist pit and lift off.