This is another simple, quick, tasty dish that is packed with layers of flavor and texture. Because it only cooks for 4 minutes it keeps the temperature down in your house and is perfect for a weeknight summer meal.
We love quick, simple tasty meals during the weeknights. With all the fresh fruits and veggies during the summertime weeknight meals aren’t much of a problem. Most of the time we have dinner prepped, cooked and plated in 40 minutes or less. Me taking lots of photos adds another 3 – 5 minutes to the meal but everyone puts up with me cuz they love me. I’m glad.
This dish is another one of those dishes that won’t disappoint, unless, of course, you don’t like shrimp. You get the saltiness from the soy, the sweetness from the brown sugar, the tanginess from the lime, the creaminess from the avocado, the floral notes from the cilantro, the earthiness from the chile powder and the kick from the hot chili oil all coupled with the succulent, tender broiled shrimp. The flavors simply dance on your tongue tantalizing your taste buds. And when it’s gone, you will wonder why you didn’t make more. It’s just that good. Have I convinced you to try it? Well, you should.
- 1 lb shrimp (16 – 20 count), peeled and deveined
- 1 clove garlic, minced
- 1 Tbsp light brown sugar, packed
- 3 Tbsp soy sauce
- 1 tsp chile powder
- 2 Tbsp fresh lime juice
- 1/4 teaspoon crushed red pepper flakes
- 2 tsp olive oil
- 1 tsp hot chili oil
- 1 avocado, cut into 1 inch cubes
- 2 Tbsp cilantro, chopped
InstructionsIn a bowl stir together garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes, and 2 teaspoons oil. Add shrimp and toss to coat.
Marinate shrimp 15 minutes.
While the shrimp is marinating, preheat broiler. Remove shrimp from marinade, reserving 1 Tbsp, and arrange on a broiler rack.
Broil shrimp for 2 minutes roughly 4 inches from heat.
Turn shrimp and broil 1 – 2 minutes more, or until the shrimp is just cooked through. Remember, the residual heat of the shrimp will continue to cook the shrimp so don’t overcook it. While the shrimp is cooking, add the cubed avocado to the bowl used for the marinade.
Remove shrimp and place in the bowl with avocado along with the juices from the broiler pan.
Add remaining 1 Tbsp lime juice, cilantro, hot chili oil, and reserved 1 Tbsp marinade.
Gently toss to coat.
Serve with white rice and a nice stir fry vegetable. Enjoy!