Lime Chili and Cilantro Shrimp Skewers with Avocado Salad
A fantastic addition to any BBQ, give these tasty shrimp skewers a go.
- 4 Servings
- Prep Time
- Total Time
Directions
- Make the marinade by mixing 1 lime juiced, 2 tbsp olive oil, cilantro, chili pepper, garlic, and salt and pepper to taste.
- Add shrimp to the marinade and leave covered for 20-30 minutes in the fridge.
- Heat a medium saucepan of water to a boil and cook white rice as directed on package. When cooked, move rice to a bowl and add butter. Fluff with a fork and cover if not serving immediately.
- Meanwhile make your salad by mixing the avocado, tomatoes, red pepper, arugula, cucumber, and red onion in a bowl. Make a dressing by mixing 1 tbsp olive oil and juice of 1 lime and season to taste with salt and pepper before adding to the salad.
- Place your shrimps on 8 long skewers or bamboo sticks.
- Heat a non-stick frying pan over a medium heat and then add the skewers cooking them for about 2 minutes on each side or until the prawns are cooked through. If you do not have skewers just cook the prawns in the pan turning them over in the heat until cooked through. Alternatively, you can grill the shrimp skewers for 2 minutes on each side.
Ingredients
- 1 lb large raw shrimp, deveined and peeled
- 1 lime juiced
- ½ cup cilantro, finely chopped
- 2 tbsp olive oil
- 1 fresh red chili, finely chopped
- 8 cloves garlic, finely chopped
- 1 cup white rice
- 1 ½ tbsp butter
- salt and pepper to taste
- 1 avocado, chopped
- 1 ½ cups cherry tomatoes, chopped
- 2 small red bell pepper, chopped
- 1 small red onion, finely sliced
- 5 oz fresh arugula
- 2 medium cucumbers
- 1 tbsp olive oil
- 1 lime juiced
- salt and pepper to taste