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.
Ingredients
- 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!
REMCooks 
Just look at those prawns! Plump and juicy.
Thanks for visiting the blog and your nice compliment. Hope to see you around blogsphere.
Glad to hear that someone’s still enjoying sunny weather and a hot summer. I like your reasoning behind quick dishes that don’t heat up your home, but your palette. Tasty flavours and bountiful seafood, yet again!
Thanks for your nice comment. Yes, we’re enjoying sunny weather and a hot summer. We only had 11 days over 100 F in July but we’re coming into the dog ays of August. Nevertheless, last year in July we had 30 days over 100 F so we’re not complaining, at least not much. 😉
Certainly looks like you have the summer menu well planned!
Love the idea of mixing the avocado with the shrimp…it has to be good.
I love the creaminess the avocados bring to the dish and almost anything with red chile, lime and cilantro is good. 🙂
Really, really enjoyed your recipe. Thanks so much! I adore shrimp and never found a recipe that I wanted to make again and again, until this one! LOVE IT!
Thank you for taking the time to post your very nice compliment. We’re glad you liked it. It always make us happy when people try the recipes and like them. 🙂
Your more than welcome 🙂 I do want to add that I used Paleo friendly Coconut Aminos and raw honey. I am making if for the 2nd night in a row tonight!
I would imagine those changes would be very nice. If you liked this dish you might also want to try the recipe for Tacos de Pescado al Mojo de Ajo (Fish Tacos with Garlic Salsa). You can substitute shrimp for the tilapia and it’s killer.