Chili and Honey Glazed Shrimp with California Avocado and Goat Cheese

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 Chili and Honey Glazed Shrimp with California Avocado and Goat Cheese

Grilled seafood has never been so good. Shrimp marinated with a spicy chili flair covered with a sweet honey glaze. Prepared with Fresh California Avocados, cilantro, and cilantro goat cheese. 


Serves: 4
Tbsp.  fish sauce
  tangerine (zest and juice)
1/4  tsp.  sea salt, divided
tsp.  chili flakes (preferably Korean gochugaru flakes)
1/4  cup  and 2 Tbsp. coconut oil, divided
  shrimp, peeled and deveined
1/4  cup  honey (preferably California Avocado blossom)
tsp.  Ground coriander
  fresh, ripe California Avocado, peeled, seeded and thinly sliced
  lime (zest and juice)
1/4  cup  fresh goat cheese
tsp.  cilantro, chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Mix fish sauce, tangerine zest and juice, 1/8 tsp. salt, Korean chili paste and 1/4 cup coconut oil in a medium bowl. Add shrimp and marinate for one hour
  2. While shrimp marinates, combine honey, remaining coconut oil and coriander to create glaze
  3. Skewer shrimp to bamboo or metal skewers
  4. Place skewers over medium-heat grill until pink on one side (about 90 seconds), then flip until pink on the other side.
  5. Brush with glaze and cook one more minute per side, and remove from grill.
  6. Toss avocado slices with lime zest and juice, and mix with goat cheese and cilantro.
  7. To serve, dress each shrimp with avocado mixture and finish with sea salt, to taste.

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Chef Pink of Bacon & Brine, Solvang California

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