If you adore bold flavors, quick-cooking dinners, and vibrant colors on your plate, Chili Lime Shrimp with Avocado Crema will instantly become your new obsession! Plump shrimp get a zippy, smoky marinade and are finished with a dreamy, tangy avocado sauce for ultimate weeknight freshness.
Why You’ll Love This Recipe
- Packed with Fresh Flavor: Tangy lime, smoky chili, and creamy avocado combine for a mouthwatering bite in every forkful.
- 20-Minute Dinner Winner: You can whip up Chili Lime Shrimp with Avocado Crema in less time than it takes to order takeout (seriously!).
- Light, Yet Satisfying: This dish is bright and zesty, but the avocado crema adds just the right amount of richness so you’ll feel nourished, not weighed down.
- Crowd-Pleasing and Versatile: Serve it on salads, rice bowls, tacos, or as a stunning appetizer—everyone will be coming back for seconds.
Ingredients You’ll Need
Each ingredient for Chili Lime Shrimp with Avocado Crema plays a delicious role: the shrimp cook up juicy, the marinade builds big flavor in minutes, and the creamy avocado sauce is pure magic. Gather these everyday staples and let them shine!
- Raw, peeled fresh shrimp: Shrimp are the star! Look for medium to large shrimp—it’s worth peeling them yourself for the freshest taste and best texture.
- Chili powder: This brings warm, smoky, gently spicy notes to the marinade—don’t skip it!
- Salt: A pinch is all you need to amplify every flavor in the dish.
- Fresh garlic: Minced cloves give the shrimp marinade irresistible depth and aromatic punch.
- Lime (for juice and zest): Lime brings zesty tang to both the shrimp marinade and the crema, ensuring everything tastes lively, not flat.
- Olive oil: Helps carry the marinade flavors and gets the shrimp beautifully golden in the skillet.
- Avocado: The base of your craveable crema—choose one that yields gently to pressure for the silkiest sauce.
- Greek yogurt: Adds a creamy, tangy balance and a protein boost to the avocado crema.
- Cilantro: Fresh herbs keep the crema super vibrant; leave them out if you’re not a fan.
- Water: Just a splash to thin out the crema, so it’s super dippable or perfect for drizzling.
Variations
Don’t be afraid to get creative—Chili Lime Shrimp with Avocado Crema is wonderfully flexible! Swap out spices, change up proteins, or adapt the crema for your taste and dietary needs. Here are a few easy ways to personalize your plate:
- Make it Spicier: Add a pinch of cayenne or a diced jalapeño to the shrimp marinade for real heat lovers.
- Dairy-Free Crema: Substitute the Greek yogurt with your favorite plant-based yogurt for a completely dairy-free version.
- Switch Up the Protein: Try the same marinade and crema with cubed chicken, firm tofu, or even thinly sliced steak.
- Herb Swap: Not a cilantro fan? Fresh parsley or chives work beautifully in the creamy sauce.
How to Make Chili Lime Shrimp with Avocado Crema
Step 1: Marinate the Shrimp
In a small bowl, whisk together the chili powder, salt, minced garlic, juice and zest from your lime, and olive oil. Pat your shrimp dry (this helps them brown nicely), then toss the shrimp with the marinade in a zip-top bag or bowl. Let them soak for about 30 minutes in the fridge to absorb those tangy, garlicky, chili-lime flavors—if you’re in a hurry, even 10 minutes will do wonders!
Step 2: Make the Avocado Crema
While the shrimp marinade is working its magic, pop all of your avocado crema ingredients into a blender or food processor: ripe avocado, Greek yogurt, fresh cilantro, juice from your other lime, salt, and a splash of water. Blend until lusciously smooth; adjust with extra lime, salt, or water until you reach your perfect tangy-creamy consistency. Taste and tweak—it should sing with lime and freshness!
Step 3: Sauté the Shrimp
Heat a large skillet over medium-high with a little more olive oil. When hot, add your marinated shrimp in a single layer (work in batches if needed). Cook, undisturbed, for 1 to 2 minutes until they start to turn pink, then flip and cook for another 1 to 2 minutes. You’ll know they’re done when they’re curled and opaque—take care not to overcook!
Step 4: Serve and Enjoy!
Arrange the sizzling shrimp on your platter or plate, then drizzle or dollop on that dreamy avocado crema…or serve it on the side for dipping! Add your favorite toppings, squeeze over extra lime, and dig in while everything’s warm and bright.
Pro Tips for Making Chili Lime Shrimp with Avocado Crema
- Marinade Magic: Even 10-15 minutes helps infuse the shrimp with chili-lime flavor, but if you have time, up to 30 minutes makes them extra zesty.
- Perfectly Plump Shrimp: Let shrimp come to room temp before cooking; they’ll cook more evenly and stay juicy with a golden sear.
- Ultra-Silky Crema: Use a food processor or blender and add water slowly until pourable—this gives you that restaurant-worthy avocado sauce you’ll want to drizzle on everything.
- Don’t Crowd the Pan: Sauté the shrimp in batches if necessary; too many at once will steam rather than sear, and that golden edge is pure flavor!
How to Serve Chili Lime Shrimp with Avocado Crema
Garnishes
For a pop of color and extra brightness, sprinkle your Chili Lime Shrimp with Avocado Crema with fresh cilantro, a few thinly sliced scallions, and maybe some finely diced red chili if you love heat. Lime wedges on the side let everyone adjust the zing to their taste!
Side Dishes
This dish loves company! Fluffy cilantro-lime rice, warm corn tortillas, a fresh cucumber salad, or grilled veggies all make sensational partners. For a light meal, try piling the shrimp and crema over mixed greens or crunchy cabbage slaw.
Creative Ways to Present
Transform this recipe into tacos by tucking shrimp and avocado crema into warm tortillas with slaw, or spoon everything over nachos for a dazzling party platter. For mini appetizers, skewer the shrimp and serve with the crema for dipping—so fun for gatherings!
Make Ahead and Storage
Storing Leftovers
Leftover Chili Lime Shrimp with Avocado Crema keeps well in an airtight container in the fridge for up to 2 days. Store shrimp and crema separately so everything stays as fresh and vibrant as possible.
Freezing
Cooked shrimp can be frozen for up to one month—just let them cool, spread on a baking sheet to prevent sticking, then transfer to a freezer bag. The avocado crema is best enjoyed fresh, as freezing can change its texture and color.
Reheating
Reheat shrimp gently in a skillet over low heat or in the microwave in short bursts—just until barely warmed through to avoid overcooking. Stir or whisk the avocado crema before serving if it’s been sitting, and add a squeeze of lime to perk up the flavors.
FAQs
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Can I grill the shrimp instead of sautéing?
Absolutely! Grilling adds a smoky char that’s fantastic with the chili lime marinade. Just thread the marinated shrimp onto skewers, grill over medium-high heat for about 2 minutes per side, then top with avocado crema as usual.
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Can I use frozen shrimp for Chili Lime Shrimp with Avocado Crema?
Yes, thaw frozen shrimp completely and pat dry before marinating to prevent excess water from diluting the flavors. The result will still be delicious and you’ll hardly notice the difference once everything is sauced up.
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Is there a substitute for Greek yogurt in the avocado crema?
If you prefer, you can use sour cream or a plain, thick plant-based yogurt for a dairy-free alternative. Each option provides the tang and creaminess you want in the sauce.
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Can I make Chili Lime Shrimp with Avocado Crema ahead of time?
You can make the marinade and avocado crema a few hours in advance. Marinate and cook the shrimp fresh for best texture, but the sauce will keep nicely for a day if you want to prep ahead for easy meals.
Final Thoughts
I can’t wait for you to try Chili Lime Shrimp with Avocado Crema—every element comes together so easily for a dish that feels bright, joyful, and full of sunshine. Give it a spin on your next dinner night, and don’t be surprised when everyone asks for seconds!
Print
Chili Lime Shrimp with Avocado Crema Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Sauté or Grill
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Chili Lime Shrimp with Avocado Crema recipe is a flavorful and refreshing dish that combines zesty shrimp marinated in chili and lime with a creamy avocado sauce. Perfect for a quick and delicious meal!
Ingredients
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
- 1 tbsp olive oil
Avocado Crema
- 1 small/medium avocado
- 1/8 cup greek yogurt
- 1/4 cup chopped cilantro
- 1 medium lime
- 1/2 tsp salt or more to taste
- 1/4 cup water or more
Instructions
- Chili Lime Shrimp: In a small bowl, combine shrimp marinade ingredients – chili powder, salt, garlic, lime juice, and olive oil. Pat dry shrimp, coat with marinade, and let sit for ~30 minutes. Sauté in a heated skillet until cooked.
- Avocado Crema: Blend avocado, greek yogurt, cilantro, lime, salt, and water in a blender. Adjust seasoning and consistency as needed.
- Serve: Drizzle Avocado Crema over shrimp or serve on the side.
Notes
- Note 1: This recipe can also be prepared by grilling the shrimp instead of sautéing.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 1g
- Sodium: 610mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 180mg
