Thursday, August 15, 2013

Spicy Shrimp and Avocado Stir-Fry

LUCY BURDETTE: I love Chinese and Japanese food but somehow I'm never able to replicate what they do in a restaurant. This dish approximates something I had years ago in a Japanese restaurant--the spicy shrimp pairs so well with the sweetness of the avocado. And of course, you can vary the hotness and the vegetables to your taste. (I found the beans, peas, and pepper in our garden.)

When I asked my husband if the dinner was blog-worthy, he said "definitely." 

But then looked down in dismay at our empty plates. 

"I hope you already took a picture!"

Stir-fried Spicy Shrimp with Avocado


3/4 cup long grain brown rice
1 and 1/2 cups water

6-8 shrimp, depending on size, peeled and deveined (If I was in Key West, I would use Key West pinks. But these I found in the frozen food section at the Stop and Shop and they were pretty darned good.)

1 tsp spicy chili sauce
1 tsp sesame oil
dash of soy sauce

Marinate the shrimp in the above mixture while you chop the veggies and cook the rice. (The rice takes about 1/2 an hour.)


a handful of green beans or snow peas 
1 small zucchini
1 small red onion
1 green pepper
1/2 ripe avocado

Sauce: mix 1/2 cup chicken broth with 1 more tsp chili sauce and 1 tsp cornstarch

Flash fry the vegetables in a hot pan with canola or peanut oil until partly tender. Set them aside while you fry the shrimp for a minute over high heat until beginning to turn pink. 


Return the vegetables to the pan with the shrimp and cook another minute. Then add the sauce, stir until thickened. Finally add the avocado chunks and heat through. Serve over brown rice.

Lucy is the author of the Key West food critic mysteries, available wherever books are sold! You can follow her on Facebook, Twitter, or Pinterest


  1. Sounds so good. Will try this weekend!

  2. This looks wonderful, Lucy! I know what you mean about not being able to replicate Chinese food at home. I even bought a cookbook that's supposed to make it easy -- not! However, in our local paper they recently published a couple of make-at-home Chinese dishes that I plan to try. You'll see them here, I'm sure.

    I'm so impressed with your garden. We have yellow squash and cucumbers in huge quantities, but the tomatoes are still trying to ripen in this rain every day, all day long, summer. Next year, we need to plant beans again.


    1. I bought a Chinese food knock-off cookbook at Salt and Pepper in May--I forgot all about it! I wonder if it's the same one you have?

      Our tomatoes are very slow too--nothing very big or ripe. I think it was too wet this spring...

  3. This looks wonderful! We love shrimp and this such a good way to work in the veggies too. Can't wait to try it.

    BTW, what was the cookbook you got at Salt and Pepper?


  4. Looks and sounds great; for me, being allergic to avocado, I would substitute something else for it out of necessity. Thank you for the lovely food ideas and for the great reading.


    1. Makes sense Cynthia--I would not want to poison a great reader!!:)

      and you are most welcome!