Garlicky Shrimp Arepas with Avocado Salsa: An Easy Gluten-Free Dinner Recipe

Prep Time 20 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 55 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

These Garlicky Shrimp Arepas with Avocado Salsa are crispy on the outside, soft on the inside, and filled with juicy garlic-sautéed shrimp and a fresh, creamy avocado salsa. This recipe is quick, satisfying, and perfect for lunch or dinner, combining bold flavors with simple ingredients in a naturally gluten-free dish.

Ingredients
    For the Arepas Dough
  • 2 cups precooked white cornmeal (arepa flour / masarepa)
  • 2.5 cups warm water
  • 1 tsp salt
  • 1 tbsp olive oil
    • For the Garlicky Shrimp
  • 400 g shrimp (peeled and deveined)
  • 1.5 tbsp olive oil
  • 4 cloves garlic (finely minced)
  • 0.5 tsp paprika
  • 0.5 tsp ground cumin
  • 0.25 tsp black pepper
  • 0.5 tsp salt
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley (chopped)
    • For the Avocado Salsa
  • 2 ripe avocados (diced)
  • 1 small red onion (finely chopped)
  • 1 small tomato (seeds removed and diced)
  • 1 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh cilantro (chopped, optional)
    • Optional Garnishes
  • Plain yogurt or mayonnaise
  • Extra chopped parsley or cilantro
  • Fresh lemon wedges
Instructions
    Prepare the Arepas Dough
  1. 1
    In a large mixing bowl, combine warm water and salt. Slowly add the cornmeal while mixing with your hand or spoon. Add olive oil and knead gently until a soft, smooth dough forms. Cover and let the dough rest for 10 minutes to hydrate fully.
    2. Shape the Arepas
  2. 2
    Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten gently into discs about 1.5 cm thick. Smooth any cracks along the edges using slightly wet fingers.
    3. Cook the Arepas
  3. 3
    Heat a non-stick skillet or griddle over medium heat (about 180°C). Lightly grease with oil and cook the arepas for 4–5 minutes per side until golden brown. Transfer to a preheated oven at 200°C and bake for 10 minutes to ensure they are cooked through and fluffy inside.
    4. Season the Shrimp
  4. 4
    In a bowl, toss the shrimp with paprika, cumin, black pepper, salt, and lemon juice. Set aside for 5 minutes to absorb the flavors.
    5. Cook the Garlicky Shrimp
  5. 5
    Heat olive oil in a pan over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant (do not brown). Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and slightly golden. Remove from heat and sprinkle with chopped parsley.
    6. Make the Avocado Salsa
  6. 6
    In a bowl, gently mix avocado, red onion, tomato, lime juice, olive oil, salt, and black pepper. Stir carefully to avoid mashing the avocado. Adjust seasoning to taste.
    7. Assemble the Arepas
  7. 7
    Slice each arepa halfway to create a pocket. Fill with garlicky shrimp and top generously with avocado salsa. Add yogurt or mayo if desired.
Note

For extra crispiness, lightly brush the arepas with oil before oven baking.

Shrimp cook very quickly; avoid overcooking to keep them juicy.

Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.

Arepas can be made ahead and reheated on a pan or oven before serving.

For a spicier version, add finely chopped green chili or chili flakes to the shrimp seasoning.

Keywords: quick dinner, seafood recipe, gluten-free meal, healthy comfort food
Read it online: https://petitepanini.com/recipe/garlicky-shrimp-arepas-with-avocado-salsa-an-easy-gluten-free-dinner-recipe/