Description
This flavorful Chili Lime Shrimp with Avocado Crema recipe combines tender shrimp marinated in a zesty chili lime mixture, cooked quickly in a skillet, and served with a creamy avocado yogurt sauce. Ready in just 30 minutes, it’s a perfect dish for a light and refreshing meal packed with bold flavors and healthy ingredients.
Ingredients
Scale
Shrimp Marinade
- 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
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, as needed
Instructions
- Prepare the Chili Lime Shrimp: In a small bowl, mix chili powder, salt, minced garlic, lime juice, and olive oil to create the marinade. Pat dry the defrosted shrimp and place them in a zip-lock bag or medium bowl. Pour the marinade over the shrimp and toss to coat evenly. Let the shrimp marinate for about 30 minutes for maximum flavor, or skip this step if short on time.
- Cook the Shrimp: Heat a skillet over medium-high heat and add a small amount of vegetable oil to coat the pan. Once the skillet is hot, add the marinated shrimp in a single layer. Cook the shrimp for 1-2 minutes on one side until they turn pink and slightly charred, then flip and cook another 1-2 minutes until fully cooked and opaque. Remove the shrimp promptly from heat to avoid overcooking.
- Make the Avocado Crema: Place the avocado, Greek yogurt, chopped cilantro, lime juice, salt, and water into a blender or food processor. Blend until smooth and creamy, adding more water a tablespoon at a time to reach the desired consistency. Taste and adjust seasoning as needed.
- Serve the Dish: Drizzle the avocado crema over the cooked shrimp or serve it on the side as a dipping sauce. Enjoy immediately for the best texture and flavor.
Notes
- Marinating the shrimp is optional but enhances flavor and tenderness.
- Use fresh shrimp for best results; if using frozen, thaw and pat dry before marinating.
- You can adjust the chili powder quantity for more or less heat depending on your preference.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt or skip it entirely.
- The avocado crema can be made ahead and stored in the refrigerator for up to a day; stir before serving.
