Yield
2 SERVINGS
Difficulty
Beginner
Total Time
30 mins
Ingredients
Main
- 300g Shrimp (shelled and deveined)
- 2tbsp King Brand Oil
Marinade
- 2 tbsp Lime Juice
- 2 cloves Garlic (minced)
- 2 tbsp Cirio Polpa Fine (Chilli)
- 2 Birds Eye Chillie (minced)
Sauce
- 1 Avocado (cubed)
- 60g Red cherry tomato (halved)
- 60g Yellow cherry tomato (halved)
- 3 tbsp Cirio Polpa Fine (Chilli)
- 2 tbsp Corriander (roughly chopped)
- 1 Lime (cut into wedges)
- 1 tsp Salt
Download Our Recipe Book
Directions
- In a small bowl whisk together all the ingredients for the marinade till well combined. Pour over the shrimp and let it marinate for 30 minutes.
- In a skillet heat up the King rice bran oil to medium heat (2tbsp). Place the shrimp in a single layer and pan fry for 30 seconds on each side. Continue with the rest of the shrimp. Dish up and set aside.
- In the same pan, toss in the avocado cubes and gently fry for 30 seconds, add in the tomato halves and stir till well combined. Next pour in 2 tbsp Cirio pasta chilli pepper sauce followed with the shrimp.
- Give it a good stir till sauce and all ingredients are well combined. (15seconds)
- Lastly, toss in the chopped coriander and garnish with lime wedges.
