Description
A vibrant and zesty Chili Lime Shrimp recipe paired with a creamy, tangy Avocado Crema, perfect for a quick and flavorful meal ready in just 30 minutes.
Ingredients
Scale
Chili Lime Shrimp
- 1 lbs raw, peeled fresh shrimp
- 1 1/2 tsp chili powder
- 1/4 tsp salt
- 4-5 cloves garlic, minced
- 1 medium lime, juiced
- 1 tbsp olive oil
- 1 tbsp vegetable oil (for cooking)
Avocado Crema
- 1 small/medium avocado
- 1/8 cup Greek yogurt
- 1/4 cup chopped cilantro
- 1 medium lime, juiced
- 1/2 tsp salt or more to taste
- 1/4 cup water or more (to thin as needed)
Instructions
- Prepare the Shrimp Marinade: In a small bowl, combine chili powder, 1/4 tsp salt, minced garlic, juice of 1 medium lime, and 1 tbsp olive oil. This mixture will serve as the marinade for the shrimp.
- Marinate the Shrimp: Pat dry the defrosted shrimp to remove excess moisture. Place shrimp in a zip lock bag or medium bowl and pour the marinade over them. Toss to coat the shrimp evenly. Let the shrimp sit in the marinade for approximately 30 minutes. If short on time, you may skip the marinating step.
- Cook the Shrimp: Heat a skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the shrimp in a single layer. Cook the shrimp for 1-2 minutes on one side until pink and slightly charred. Flip the shrimp and cook for an additional 1-2 minutes until fully cooked. Remove the shrimp promptly from heat to prevent overcooking.
- Make the Avocado Crema: In a blender or food processor, combine the avocado, Greek yogurt, chopped cilantro, juice of 1 medium lime, 1/2 tsp salt, and 1/4 cup water. Blend until smooth and creamy. Adjust salt to taste and add additional water 1 tbsp at a time if a thinner consistency is desired.
- Serve: Drizzle the Avocado Crema over the cooked shrimp or serve it on the side as a flavorful dipping sauce. Enjoy immediately for best taste and texture.
Notes
- If you prefer extra tang, add a splash more lime juice to the avocado crema.
- Use fresh shrimp for best flavor; if using frozen, fully thaw and pat dry before marinating.
- Adjust chili powder according to your spice preference.
- Serving suggestion: pair with a fresh salad, rice, or warm tortillas for a complete meal.
- Avocado crema can be made ahead and stored in the refrigerator for up to 1 day; stir well before serving.
