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
Scale
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.
