Shrimp with Chunky Guacamole
A quick and easy prawn dinner that is served alongside a rustic, chunky guacamole. Serve as a main or light meal, depending on your appetite!
Servings 2
Calories 352kcal
Ingredients
For the shrimp
- 330 g raw peeled prawns
- 1 TB olive oil
- 1/2 lime juice only
- sea salt flakes
For the chunky guacamole
- 1 large avocado
- 1/2 lime juice only
- 1 red chilli finely chopped
- small handful coriander finely chopped
- salt and pepper
Instructions
- Always remove excess moisture from fish or meat. Lay them out on a plate or tray lined with good-quality kitchen paper and pat dry. (If you are using frozen prawns, spread them out on a tray double-lined with kitchen paper and leave in the fridge overnight to safely defrost.)
- Thread the prawns onto skewers and cook until done. This can be done on your BBQ (in which case they should be brushed with olive oil beforehand), OR they can simply be fried in butter in a large non-stick pan of hot butter.
- Once the prawns are cooked, squeeze over the juice of 1/2 lime and season with salt flakes. Set aside to keep warm.
- In the meantime, make a quick chunky guacamole: Roughly mash the avocado in a bowl using a fork. Drizzle over the juice of 1/2 lime (this adds acidity but it also prevents the avo turning brown). Stir through the finely chopped chilli and coriander. Season with salt and pepper.
- Enjoy the two together. This is simply, but lovely... especially in the summer months. It also makes a lovely appetizer.
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 352kcal | Carbohydrates: 2.4g | Protein: 26g | Fat: 27g