If you are craving a dish that perfectly balances zest, creaminess, and vibrant colors, then this Chili Lime Shrimp with Avocado Crema Recipe is exactly what you need. The juicy shrimp infused with chili and lime flavors paired with a silky, tangy avocado crema creates an irresistible combo that is both fresh and exciting. It’s quick to whip up and brings a burst of sunshine to your plate, making it a fantastic choice for an easy weeknight dinner or a flavorful weekend treat.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to bring this dish to life. Each item plays a role in layering flavors—spicy chili powder for heat, fresh lime for tang, and creamy avocado for the perfect cooling contrast.
- 1 lbs raw, peeled fresh shrimp: Fresh shrimp cooks quickly and carries the marinade flavors beautifully.
- 1 1/2 tsp chili powder: Adds a smoky warmth that’s essential to the dish’s personality.
- 1/4 tsp salt: Enhances all the natural flavors without overpowering.
- 4-5 cloves garlic, minced: Brings a punch of fragrant depth that complements the shrimp.
- 1 medium lime: Juiced, it brightens and lifts the marinade with zesty acidity.
- 1 tbsp olive oil: Helps the marinade coat the shrimp, ensuring even cooking.
- 1 small/medium avocado: The star of the crema, providing creamy richness and freshness.
- 1/8 cup Greek yogurt: Adds tang and smooth texture to the avocado crema.
- 1/4 cup chopped cilantro: Brings herbal brightness and color to the crema.
- 1 medium lime: Additional juice for the crema to keep flavors lively and balanced.
- 1/2 tsp salt or more to taste: Seasoning for the crema that ties all the elements together.
- 1/4 cup water or more: Used to thin the crema to a luscious consistency.
How to Make Chili Lime Shrimp with Avocado Crema Recipe
Step 1: Marinade the Shrimp
Start by combining your chili powder, salt, minced garlic, the juice from one lime, and olive oil in a small bowl. This vibrant marinade is where the magic begins—it infuses the shrimp with a zesty, spicy kick that wakes up your taste buds. Pat your shrimp dry, then toss them in the marinade, ensuring every piece is well coated. If time allows, let the shrimp sit for about 30 minutes, but don’t worry if you need to skip this step—your shrimp will still be delicious.
Step 2: Cook the Shrimp
Heat a skillet over medium-high heat and add a little vegetable oil to prevent sticking. Once hot, lay the shrimp down flat and let them sizzle for 1 to 2 minutes on each side. The shrimp will start turning pink and opaque, signaling they’re perfectly cooked. Avoid overcooking to keep them tender and juicy. Once done, remove from the heat promptly to keep their texture just right.
Step 3: Blend the Avocado Crema
While the shrimp cooks, gather your avocado, Greek yogurt, chopped cilantro, the juice from the second lime, salt, and water. Pop them into a blender or food processor and blend until smooth and creamy. Taste and adjust the salt or thin it out with more water if needed. This silky avocado crema is the creamy counterpoint to the spicy shrimp and is absolutely the heart of this dish.
Step 4: Plate and Serve
Drizzle your avocado crema generously over the warm shrimp or serve it on the side for dipping. The combination of the spicy, tangy shrimp with the cooling, creamy avocado crema on your plate is simply irresistible. You’re now ready to dig in and enjoy an explosion of deliciousness with every bite.
How to Serve Chili Lime Shrimp with Avocado Crema Recipe
Garnishes
To elevate the look and flavor, sprinkle some extra chopped cilantro or thinly sliced green onions right before serving. A few lime wedges on the side provide a refreshing burst of citrus for those who love extra zing. The garnishes not only enhance presentation but also add layers of fresh aroma and taste.
Side Dishes
This dish pairs wonderfully with light, complementary sides like cilantro-lime rice, a crunchy cabbage slaw, or even warm corn tortillas for a taco-style meal. The sides provide texture contrast and soak up the flavorful avocado crema, making every bite well-rounded and satisfying.
Creative Ways to Present
For a fun twist, try serving the shrimp and avocado crema over a bed of fresh greens or as a topping on crispy tostadas. You could also spoon them into mini bell pepper cups for a vibrant appetizer. The versatility of this Chili Lime Shrimp with Avocado Crema Recipe means you can tailor the presentation to suit casual dinners or festive gatherings alike.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cooked shrimp and avocado crema separately in airtight containers in the refrigerator. This separation keeps the shrimp from getting soggy and the crema fresh. Consume within two days for the best quality and flavor.
Freezing
Freezing cooked shrimp can affect their texture, so it’s best to freeze the shrimp before cooking if needed. Marinate and freeze the raw shrimp in a freezer-safe bag for up to one month. Avoid freezing the avocado crema as its texture and color do not hold up well to freezing.
Reheating
Reheat the shrimp gently in a skillet over medium-low heat just until warmed through to avoid rubberiness. Keep the avocado crema chilled and only add it after reheating the shrimp for the freshest taste and creamiest texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works well—just make sure to thaw them completely and pat them dry before marinating to ensure even cooking and flavor absorption.
Is this recipe very spicy?
The chili powder adds a gentle warmth rather than intense heat, which balances beautifully with the creamy avocado crema. You can always adjust the chili powder amount to suit your spice preference.
Can I make the avocado crema dairy-free?
Yes! To make a dairy-free version, simply swap the Greek yogurt for a plant-based yogurt or extra avocado. The crema will still be rich and delicious.
How long can I marinate the shrimp?
30 minutes is ideal to let the flavors penetrate without compromising texture, but you can marinate for up to 1 hour in the refrigerator if you want a more intense flavor.
What else can I serve with this dish?
This recipe pairs wonderfully with grilled veggies, quinoa salad, or even a simple green salad for a light and fresh meal that complements the bold flavors of the shrimp and crema.
Final Thoughts
This Chili Lime Shrimp with Avocado Crema Recipe is one of those dishes that instantly brightens your day with its lively flavors and creamy richness. It’s quick, approachable, and incredibly satisfying—a perfect way to treat yourself or impress friends without spending hours in the kitchen. I hope you enjoy making and sharing this delicious recipe as much as I do!
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Chili Lime Shrimp with Avocado Crema Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This vibrant Chili Lime Shrimp with Avocado Crema recipe combines tender, spiced shrimp cooked quickly in a skillet with a creamy, tangy avocado and Greek yogurt sauce. Perfect for a light, flavorful meal ready in just 30 minutes, this dish delivers a zesty punch with fresh lime, chili, and garlic balanced by the cool avocado crema. Ideal for weeknight dinners or casual gatherings.
Ingredients
For the Chili Lime Shrimp
- 1 lb 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
- Vegetable oil, for cooking (about 1 tbsp)
For the 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 to thin
Instructions
- Marinate Shrimp: In a small bowl, combine chili powder, salt, minced garlic, juice of one lime, and olive oil to make the marinade. Pat dry the defrosted shrimp and transfer it to a zip-lock bag or medium bowl. Pour the marinade over the shrimp and toss to coat evenly. Let it marinate for about 30 minutes to infuse the flavors. If short on time, you may skip this marinating step.
- Cook Shrimp: Heat a skillet over medium-high heat and add a tablespoon of vegetable oil. Once hot, add the shrimp in a single layer and cook for 1-2 minutes on one side until it starts to turn pink and opaque. Flip the shrimp and cook for another 1-2 minutes until fully cooked and slightly charred. Remove the skillet from heat promptly to avoid overcooking.
- Prepare Avocado Crema: In a blender or food processor, combine the avocado, Greek yogurt, chopped cilantro, juice of one lime, salt, and 1/4 cup water. Blend until smooth and creamy. If the crema is too thick, add water one tablespoon at a time to reach desired consistency. Adjust salt to taste.
- Serve: Arrange the cooked shrimp on a serving plate. Drizzle the avocado crema over the shrimp or serve it on the side as a dipping sauce. Enjoy immediately for best flavor and texture.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the shrimp marinade.
- If fresh shrimp is unavailable, frozen shrimp can be used but ensure they are completely thawed and patted dry before marinating.
- The avocado crema can be prepared ahead and stored in the refrigerator for up to a day, but cover tightly to prevent browning.
- Serve with warm tortillas or over a bed of rice for a complete meal.
- Adjust salt in both shrimp and crema based on dietary preferences.
