Chili-Lime Shrimp with Avocado

Name: Chili-Lime Shrimp with Avocado
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)

AuthorJulie

Yields1 Serving

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)

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.

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

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.

Serve right away over rice.

Categoryone dish, seafood, vegetarian