So the other day I decided to make a light appetizer using some shrimp I had, but wasn’t enough for a meal. This is a recipe that I made up as a conglomerate of some other recipes I saw while flipping through a magazine and thought I would try and combine aspects of each that I thought would be interesting. It turned out pretty good and refreshing, which is not something I would normally say about a shrimp dish, but it really was. It is also super easy and takes very little work to put together and only 1 pan, which is always a plus. Try it out and let me know how it goes!
Recipe:
- 8 oz shrimp
- 1 tbsp chili powder
- 1 clove garlic, minced
- Salt
- Pepper
- Pinch of red chili flakes
- Juice of 1 lime/lemon
- 1 Mango, cubed
- 1 Avocado, cubed
- toothpicks
Instructions
- Wash and pat dry the shrimp
- In a bowl, mix the shrimp with chili powder, salt, pepper, a pinch of red chili flakes, and garlic
- In a pan over medium heat, cook the shrimp until they turn orange/pink, and add the lime juice as you cook
- Remove them from the pan and using a toothpick, stick a shrimp on top of 1 mango cube and 1 avocado cube
Shrimp are a unique source of the antioxidant and anti-inflammatory nutrient.
Simple, tasty and you took the time to create a cute presentation, 10/10 in my book!
So simple yet so elegant.