Chili-Lime Shrimp with Avocado

Chili-Lime Shrimp with Avocado

AuthorJulie

1 lb raw shrimp, peeled with the tails left on
1 tbsp packed brown sugar
2 tbsp soy sauce
1 tbsp canola or olive oil, plus extra for cooking
1 tbsp lime juice
1 garlic clove, crushed
1 tsp chili powder
¼ tsp dried hot red pepper flakes
1 ripe avocado
chopped fresh cilantro
steamed brown or basmati rice, to serve with (optional)

1

Put the shrimp in a ziploc bag or bowl; add the brown sugar, soy sauce, oil, lime juice, garlic, chili powder and red pepper flakes. Stir or squish about to blend everything. Let marinate for about an hour.

2

Meanwhile, cook the rice and dice the avocdo, tossing with a little lime juice to keep it from turning brown.

3

Heat a large skillet over medium-high heat and add a drizzle of canola oil. Cook the shrimp quickly, in batches if you need to to avoid crowding the pan, just until they are cooked through. Add to the avocado and top with as much snipped cilantro as you like.

4

Serve right away over rice.

Ingredients

 1 lb raw shrimp, peeled with the tails left on
 1 tbsp packed brown sugar
 2 tbsp soy sauce
 1 tbsp canola or olive oil, plus extra for cooking
 1 tbsp lime juice
 1 garlic clove, crushed
 1 tsp chili powder
 ¼ tsp dried hot red pepper flakes
 1 ripe avocado
 chopped fresh cilantro
 steamed brown or basmati rice, to serve with (optional)

Directions

1

Put the shrimp in a ziploc bag or bowl; add the brown sugar, soy sauce, oil, lime juice, garlic, chili powder and red pepper flakes. Stir or squish about to blend everything. Let marinate for about an hour.

2

Meanwhile, cook the rice and dice the avocdo, tossing with a little lime juice to keep it from turning brown.

3

Heat a large skillet over medium-high heat and add a drizzle of canola oil. Cook the shrimp quickly, in batches if you need to to avoid crowding the pan, just until they are cooked through. Add to the avocado and top with as much snipped cilantro as you like.

4

Serve right away over rice.

Chili-Lime Shrimp with Avocado
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