If you are looking for a vibrant and fresh dish that bursts with flavor and comes together quickly, this Chili Lime Shrimp with Avocado Crema Recipe is an absolute winner. Juicy shrimp seasoned with a zesty chili-lime marinade pairs beautifully with a smooth, creamy avocado crema that adds the perfect cooling touch. Whether you’re whipping it up for a quick weeknight dinner or impressing guests at a casual gathering, this recipe balances bold spices and fresh ingredients for a dish that feels both indulgent and healthy.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor, texture, and color, while keeping the dish light and refreshing.
- 1 lb raw, peeled fresh shrimp: The heart of the dish, shrimp cooks quickly and soaks up the marinade perfectly.
- 1 1/2 tsp chili powder: Adds a smoky heat that complements the tang of lime beautifully.
- 1/4 tsp salt: Enhances all the flavors without overpowering them.
- 4-5 cloves garlic, minced: Brings depth and a subtle bite to the marinade.
- 1 medium lime (for marinade): Freshly squeezed lime juice brightens and tenderizes the shrimp.
- 1 tbsp olive oil: Helps carry the marinade flavors and gives a lovely sear when cooking the shrimp.
- 1 small/medium avocado: The base for the creamy avocado crema, offering richness and a buttery texture.
- 1/8 cup Greek yogurt: Adds tang and creaminess to the crema, balancing the spice.
- 1/4 cup chopped cilantro: Infuses the crema with herbal freshness and vibrant green color.
- 1 medium lime (for crema): Adds zesty brightness to the avocado crema.
- 1/2 tsp salt (or more to taste, for crema): Balances and lifts all the flavors in the crema.
- 1/4 cup water (or more, for crema): Thins the crema to a smooth, drizzle-able consistency.
How to Make Chili Lime Shrimp with Avocado Crema Recipe
Step 1: Marinate the Shrimp
Start by whisking together your chili powder, salt, minced garlic, freshly squeezed lime juice, and olive oil in a small bowl. This marinade is where the magic begins, as it infuses the shrimp with a vibrant, zesty kick. Be sure to pat your defrosted shrimp dry so they absorb the marinade evenly. Toss the shrimp in a zip-lock bag or medium bowl, coat them thoroughly, and let them soak in those flavors for about 30 minutes. If you’re pressed for time, feel free to skip the marinating step—the recipe is still stunning without it!
Step 2: Cook the Shrimp
Heat a skillet over medium-high heat with a splash of vegetable oil until hot but not smoking. Add the shrimp in a single layer and cook each side for about 1-2 minutes. You’ll know they’re done when they turn opaque and curl into a nice “C” shape, taking care not to overcook them. Remove promptly from heat to keep their tender, juicy texture just right.
Step 3: Prepare the Avocado Crema
While the shrimp cooks, blend together your avocado, Greek yogurt, chopped cilantro, lime juice, salt, and some water in a blender or food processor. The goal is a silky smooth crema that’s creamy without being heavy. Add the water one tablespoon at a time to reach the perfect drizzle-able consistency. Taste and tweak with extra salt or lime juice if needed—this crema is the cool, fresh contrast that really brings the dish together.
Step 4: Combine and Serve
When everything is ready, drizzle the luscious avocado crema over the warm shrimp or serve it alongside as a dip. The combination of spicy, tangy, smoky shrimp with creamy, herbal avocado is simply irresistible!
How to Serve Chili Lime Shrimp with Avocado Crema Recipe
Garnishes
A sprinkle of fresh cilantro leaves or thin slices of red chili peppers can add a burst of color and an extra zing. A few lime wedges on the side invite extra brightness and make for a beautiful presentation that your guests will appreciate.
Side Dishes
This dish pairs wonderfully with light, fresh sides like a crisp green salad, cilantro-lime rice, or grilled corn on the cob. For a low-carb option, serve the shrimp wrapped in lettuce leaves or alongside roasted vegetables to keep the meal vibrant yet balanced.
Creative Ways to Present
Turn this Chili Lime Shrimp with Avocado Crema Recipe into tacos by warming soft tortillas and layering the shrimp and crema with some crunchy slaw or pickled onions. You can also serve the shrimp over a bed of quinoa or spiralized zucchini noodles for a colorful, nutritious bowl meal that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp and avocado crema separately in airtight containers in the refrigerator. Shrimp keeps well for up to two days, while the avocado crema is best consumed within 24 hours to maintain its fresh flavor and vibrant color.
Freezing
This recipe isn’t ideal for freezing due to the creamy avocado component, which can separate and become watery upon thawing. It’s best enjoyed fresh or refrigerated and eaten within a few days.
Reheating
Gently reheat the shrimp in a skillet over medium heat for a minute or two to avoid overcooking. Avoid reheating the avocado crema—serve it cold or at room temperature for the best flavor and texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully defrost and pat them dry before marinating to ensure even seasoning and cooking.
Is this recipe spicy?
The chili powder adds a subtle warmth, but it’s not overwhelmingly spicy. You can adjust the amount to suit your heat preference or add fresh chili for more kick.
Can I substitute Greek yogurt in the avocado crema?
You can swap Greek yogurt for sour cream or a dairy-free yogurt alternative, depending on your dietary needs, though the flavor and texture might vary slightly.
How long can I marinate the shrimp?
About 30 minutes is ideal to absorb all the flavors without compromising the shrimp’s texture. Avoid marinating for too long, as the acidity from the lime can start to “cook” the shrimp and make them rubbery.
What if I don’t have a blender for the crema?
You can mash the avocado and finely chop the cilantro, then mix everything well with a whisk or fork until creamy. It might be less smooth but still delicious!
Final Thoughts
I genuinely hope you enjoy making and sharing this Chili Lime Shrimp with Avocado Crema Recipe as much as I do. It’s one of those recipes that feels special but comes together with ease, perfect for busy nights or casual entertaining. Once you try it, the zesty shrimp paired with that irresistible creamy avocado crema might just become your new favorite go-to dish!
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Chili Lime Shrimp with Avocado Crema Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Description
This vibrant Chili Lime Shrimp with Avocado Crema recipe combines zesty chili and lime-marinated shrimp with a creamy, refreshing avocado crema, perfect for a quick and delicious meal in just 30 minutes. The shrimp is pan-seared to perfection and paired with a smooth avocado and Greek yogurt sauce that adds a cool contrast to the spicy marinade.
Ingredients
For the 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)
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, to thin)
Instructions
- Prepare the Marinade and Marinate Shrimp: In a small bowl, mix chili powder, salt, minced garlic, lime juice, and olive oil to create the shrimp 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. Allow the shrimp to marinate for about 30 minutes. For a quicker meal, you can skip marinating and cook immediately.
- Cook the Shrimp: Heat a skillet over medium-high heat with vegetable oil. Once hot, add the marinated shrimp in a single layer. Cook shrimp for 1-2 minutes on one side until they turn pink and slightly charred, then flip and cook for another 1-2 minutes on the other side until fully cooked. Remove from heat immediately to avoid overcooking.
- Make the Avocado Crema: In a blender or food processor, combine the avocado, Greek yogurt, chopped cilantro, lime juice, salt, and water. Blend until smooth and creamy. Add additional salt to taste. If the crema is too thick, blend in extra water one tablespoon at a time until desired consistency is reached.
- Serve: Drizzle the avocado crema over the cooked shrimp or serve it on the side as a dipping sauce. Enjoy this flavorful and creamy dish immediately while the shrimp is warm.
Notes
- Marinating the shrimp enhances the flavor but can be skipped in a pinch to save time.
- Use fresh lime juice for the best tangy flavor in both the marinade and crema.
- The avocado crema can be adjusted in thickness by adding more or less water according to preference.
- Cook shrimp just until opaque and pink to prevent toughness.
- This dish pairs well with rice, tortillas, or a fresh salad for a complete meal.
