



Burmese Chile Prawns with Cucumber and Avocado Salad
Yield: 2-3 servings
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients:
For the prawns (adapted from Couscous & Consciousness):
2 cloves garlic, crushed
1/2 teaspoon sea salt
1 teaspoon ground ginger
1 dried red Thai chile*
1 teaspoon ground turmeric
2 tablespoons extra virgin olive oil
2 teaspoons toasted sesame oil
1 tablespoon lime juice
1 pound raw shrimp, peeled and deveined
For the dressing (adapted from Couscous & Consciousness):
2 tablespoons extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon coconut aminos or tamari
2 teaspoons fish sauce
1 teaspoon lime juice
For the cucumber and avocado salad:
1 small shallot
1 medium cucumber
8 small radishes
1 large ripe avocado
Sprigs of cilantro, for serving
*If you like things really spicy, I recommend adding a second chile.
Preheat the oven to 350°F and line a baking sheet with foil or parchment.
Put all of the ingredients for the prawns except the shrimp themselves in a blender and pulse until a coarse paste forms, adding a tablespoon or two of water if necessary for blending. Toss the shrimp with the chili paste and set aside to marinate while you prepare the other ingredients.
To make the dressing, whisk all the ingredients together. Mince the shallot and add it to the bowl with the dressing. Letting the shallots macerate for a few minutes will take a bit of their edge off.
Chop the cucumber and radishes into small chunks. Peel and pit the avocado and cut it into chunks of a similar size. Put all the vegetables together in a medium bowl. Add the dressing to the bowl and toss to coat.
Spread the shrimp on the baking sheet in an even layer and bake for 5-10 minutes, flipping once about halfway through, until opaque and cooked through.
Serve the shrimp hot with the salad and white rice or cauliflower rice if desired. Garnish with sprigs of cilantro.

I love how healthy and fresh this looks
Thank you, Theresa!
love the pictures!
Thank you, Nicole!
Hi from a fellow CCN member. I love to make different kinds of Asian recipes and this one sounds extra delicious. Can't wait to give it a try.
Thanks so much, Linda! Glad you stopped by 🙂
Hi Becky – thank you so much for such kind words – I'm very flattered 🙂 I'm glad these Burmese Chilli Prawns were your pick for the month. They really are delicious aren't they – they've become very popular in my household. I love the alternative salad you made, and I love the idea of serving it with cauliflower rice as well – I really need to try that.
Hi Sue! You're so welcome. I had a blast exploring your site!
Happy Reveal Day~ Prawns are a favorite in my house and I can't wait to try this recipe~ Lynn
Thank you, Lynn! Hope you enjoy it as much as we did.
I'm kind of slow myself Rebecca! One reason is I have so many ingredients in my pantry (an issue) that I can't remember where I keep stuff! This is gorgeous and sounds amazing!
Thanks, Karen! I also have too many things in my pantry, and on my spice rack, too. I never thought I would be one to alphabetize my spices, but now I'm thinking it might actually help me find things more quickly.
I'm super slow in the kitchen. 30 minute meals usually take me more like 45-60 minute meals! This meal looks great. We have several Burmese restaurants nearby and I have yet to try any, but this dish looks delicious. It may be the place to start! Great pick this month 🙂
Thanks, Melissa! I have never been to a Burmese restaurant, but now that I enjoyed this dish so much, I'll have to see if there's one nearby.
P.S. I'm glad to hear I'm not the only slow cook in the kitchen!
What a great combination and good SRC pick this month. Looks delicious!
Thank you! It was very delicious 🙂
All these shrimp recipes this month make me happy, happy, happy!!
Me too, Wendy! Shrimp are perfect for a quick, healthy meal.
I don't time myself, but I am fast. Which means I also tend to break things, drop knives and avoid hitting my foot at the last second of their fall, scare dogs, create storms of flour etc etc…
great recipe, Burmese food is pretty intriguing!
Haha, Sally, I envy your speed–but not your knife dropping! 🙂
That looks absolutely GORGEOUS!! Beautiful choice this month. 🙂
Thank you so much, Rebekah!
Now, this is MY kind of recipe…….I LOVE prawns and Burmese inspired recipes!GREAT SRC pick this month – Karen
Thank you, Karen! This was the first Burmese recipe I'd tried and I really enjoyed it.