Chili Shrimp with Avocado Salad

Shrimp and Avocado Salad

I’ve had a favorite shrimp recipe for many years. And I have always served it with a fabulously simple, yet zippy avocado salad.

But recently, my eye wandered to a recipe from Mark Bittman’s How to Cook Everything called “The Simplest and Best Shrimp Dish.”

How can you not try that?

And, of course, I loved it.

I’ve decided to share both shrimp recipes. Bittman’s recipe uses a lot more extra virgin olive oil than my Chili Lime Shrimp. And, if you are dieting, the good fat isn’t always so good.

I’ve also included the avocado salad recipe. Its citrusy punch is truly wonderful with either version of the shrimp.

Note: My version of Bittman’s recipe has a small modification. He uses “Hot Paprika” where I just use paprika with a dash of cayenne.

Sizzling shrimp. Yum.

Chili Shrimp (Skillet)

Ingredients List

• 1/3 cup extra virgin olive oil
• 4 garlic cloves, slivered
• 1 1/2 lbs medium-to-large sized shrimp, peeled
• Salt and ground pepper to taste
• 1 tsp ground cumin
• 1 1/2 tsp paprika
• 1/4 tsp cayenne pepper (or to taste)

Method

Over low-heat, warm the olive oil in a large skillet. Add the garlic and cook for several minutes until golden brown.

Turn the heat to medium-high and add the shrimp, salt, pepper, cumin, paprika and cayenne. Stir to coat shrimp and blend seasonings.

Cook for 8-10 minutes, turning the shrimp once or twice until they are pink and just cooked through. Serve with avocado salad and enjoy!

Chili Lime Shrimp (Broiler)

Ingredients List

• 1 1/2 lbs medium-to-large shrimp, peeled
• 4 garlic cloves, minced
• 2 Tbsp brown sugar
• 1/3 cup soy sauce
• 4 tsp (or 1 1/2 Tbsp) chili powder
• 4 tsp (or 1 1/2 Tbsp)  lime juice
• 1/2 tsp red pepper flakes
• 1 Tbsp olive oil

Method

In a medium-sized bowl, whisk together garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes, and olive oil.  Add shrimp and toss to coat. Marinate for 30 minutes.

Preheat broiler.

Drain shrimp and evenly space them on a broiler pan.

Broil shrimp about 4-6 inches from the heat for 2-3 minutes on each side.  When pink and just-cooked through, serve and enjoy with the avocado salad.

Avocado Salad with cilantro and lime juice.

Avocado Salad

Ingredients List

• 2 firm-ripe avocados, peeled, pitted and cut into bite-size pieces
• 4 tsp (or 1 1/2 Tbsp) lime juice
• 4 tsp (or 1 1/2 Tbsp) extra virgin olive oil
• 1 handful fresh cilantro, chopped
• Salt and pepper to taste

Method

In a small bowl, gently toss all ingredients until coated. Serve.