If you’re craving the kind of meal that packs zesty punch, creamy comfort, and comes together in mere minutes, Chili Lime Shrimp with Avocado Crema is about to become your new favorite. Tender shrimp with a chili-lime kick, drizzled (or dunked!) with the silkiest avocado crema—it’s light, fresh, and so flavor-forward you’ll want seconds before you’ve finished your first bite.
Why You’ll Love This Recipe
- Big Flavor, Little Effort: You get bright, bold, restaurant-worthy flavors with less than 30 minutes in the kitchen!
- Fresh and Light: The tangy chili-lime shrimp and creamy avocado crema feel fancy but are perfect for a weeknight or a party platter.
- Customizable for Any Occasion: Serve them taco-style, over salad, or as a fabulous appetizer—Chili Lime Shrimp with Avocado Crema is as versatile as it is delicious.
- Naturally Gluten-Free & Protein-Packed: This crowd-pleaser fits many dietary needs without a fuss.
Ingredients You’ll Need
The beauty of this dish is how a handful of fresh, vibrant ingredients work together to create magic. Every element in Chili Lime Shrimp with Avocado Crema is there for good reason—whether adding juicy pop, a burst of citrus, a hit of spice, or that signature silky finish.
- Raw, peeled fresh shrimp (1 lb): Choose large or medium shrimp—the fresher the better! Shrimp are the canvas for all that lively flavor, so quality counts.
- Chili powder (1 1/2 tsp): The star seasoning adds warmth, tang, and that irresistible Southwest kick.
- Salt (1/4 + 1/2 tsp, divided): Essential for pulling every ounce of flavor from both the shrimp and the crema.
- Garlic (4–5 cloves, minced): Don’t skimp! Garlic infuses each bite with aromatic goodness and depth.
- Lime (2 medium—one for shrimp, one for crema): Lime juice is what makes that zingy, fresh flavor pop in both components.
- Olive oil (1 tbsp): Helps the marinade coat the shrimp evenly and brings everything together in the pan.
- Avocado (1 small/medium): The creamy heart of the crema, avocado balances spice and tang with a luxurious texture.
- Greek yogurt (1/8 cup): For tang and silkiness that keeps the crema light and bright.
- Cilantro (1/4 cup, chopped): Delivers freshness and that classic green fleck in the crema.
- Water (1/4 cup or more): Used to adjust the crema to your preferred consistency—start slow and add as needed!
Variations
One of the absolute joys of Chili Lime Shrimp with Avocado Crema is how easy it is to put your own spin on it. Whether you’re working with what’s in your fridge, feeding a crowd with special diets, or just love to experiment, this recipe welcomes creative twists!
- Swap the Protein: Try this marinade on cubes of chicken breast, tofu, or even fish for a completely new (yet equally delicious) dish.
- Add Some Heat: Want spicier? Stir in a pinch of cayenne or a diced jalapeño to the shrimp marinade—or into the crema for a subtle kick.
- Dairy-Free Adaptation: Replace Greek yogurt in the crema with coconut yogurt or your favorite plant-based alternative to keep things dairy free.
- Taco Night Upgrade: Toss the finished shrimp and crema into soft corn tortillas with crunchy cabbage slaw for vibrant shrimp tacos!
How to Make Chili Lime Shrimp with Avocado Crema
Step 1: Marinate the Shrimp
In a small bowl, mix together the chili powder, salt, minced garlic, fresh lime juice, and olive oil. Pat your shrimp dry (super important for the marinade to stick!) and toss them in a bowl or zip-top bag. Pour the marinade over the shrimp, toss again to evenly coat, and let them soak in that spicy, citrusy bath for about 30 minutes. Short on time? Even five minutes of marinating makes a difference, so don’t stress!
Step 2: Sear the Shrimp
Heat a skillet over medium-high heat and add a drizzle of oil. Once shimmering, add the marinated shrimp in a single layer. Sear without moving them for just 1–2 minutes per side—shrimp cook fast! You’ll know they’re ready when they curl up and turn opaque with a light golden edge. Promptly remove them so they stay perfectly tender.
Step 3: Whip Up the Avocado Crema
While the shrimp marinate (or cook), combine the avocado, Greek yogurt, cilantro, salt, lime juice, and water in a blender or food processor. Blitz until super smooth and creamy; add extra water, a splash at a time, until you reach your dream drizzle-worthy consistency. Taste and tweak the salt or lime as needed—it’s all about balance!
Step 4: Serve and Enjoy
Transfer your hot shrimp to a platter and drizzle generously with avocado crema. Or, serve the crema on the side for dipping—both ways are scrumptious. Garnish (I love a sprinkle of fresh cilantro and extra lime wedges) and devour immediately while everything’s at its irresistible best.
Pro Tips for Making Chili Lime Shrimp with Avocado Crema
- Shrimp Sizing Magic: Opt for large or extra-large shrimp—they not only stay juicier on the stove but also look extra impressive when plated.
- Quick Marinate, Big Impact: Even a super-quick 10-minute marinade infuses loads of flavor. If you have time, go for a full 30—but don’t leave shrimp in acid for hours or they’ll toughen.
- Ultra-Smooth Crema: For that restaurant-level silky texture, use a high-speed blender or food processor and don’t forget to scrape down the sides.
- Don’t Overcook! Shrimp cook shockingly fast—their color and shape will tell you when they’re done, so keep a close eye and pull them from the heat promptly.
How to Serve Chili Lime Shrimp with Avocado Crema
Garnishes
Scatter fresh cilantro leaves over everything for eye-catching color and a burst of herbal perfume, or tuck in a few thin lime wedges to invite extra tang. A sprinkle of flaky sea salt or a dash of chili flakes takes Chili Lime Shrimp with Avocado Crema right over the top, and if you love crunch, try radish slices or finely shredded cabbage alongside.
Side Dishes
This lively shrimp shines next to fluffy cilantro-lime rice, warm corn tortillas, or a bright green salad. Roast up a sheet of seasonal veggies, make simple black beans, or go casual with tortilla chips and a pitcher of margaritas. However you plate it, Chili Lime Shrimp with Avocado Crema brings a festive touch to any meal.
Creative Ways to Present
Turn these shrimp into dramatic skewers for a party spread, or layer them over tostadas with a swirl of crema and crisp slaw. Pile them into lettuce cups for a light lunch, or transform them into shrimp tacos with pickled onions for a flavor-packed dinner that feels like a celebration.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chili Lime Shrimp with Avocado Crema (lucky you!), let the shrimp cool, then store them in an airtight container in the fridge. The crema keeps well too—just cover it tightly with plastic wrap pressed right onto the surface to prevent browning. Enjoy within two days for maximum freshness and texture.
Freezing
While shrimp can be frozen after cooking, the creamy avocado crema is best enjoyed fresh. Freeze cooked shrimp in a tightly sealed container for up to 2 months, but make the crema from scratch each time for the creamiest, brightest results.
Reheating
Gently rewarm shrimp in a skillet over low heat just until heated through—avoid the microwave and high heat to prevent rubbery texture. The crema is best served cold or at room temperature, so simply stir before serving to revive its smoothness.
FAQs
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Can I use frozen shrimp for Chili Lime Shrimp with Avocado Crema?
Yes—just thaw the shrimp thoroughly, pat them dry, and proceed as directed. Removing excess moisture allows the marinade to cling better and ensures quick, even cooking.
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Is there a substitute for Greek yogurt in the avocado crema?
Absolutely! Swap in sour cream for tang or use coconut or almond milk yogurt for a dairy-free version that’s every bit as creamy and delicious.
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Can I grill the shrimp instead of sautéing?
Definitely. Thread marinated shrimp onto skewers and grill them over medium-high heat for 1–2 minutes per side. Grilling adds subtle smoky char that pairs wonderfully with the bold crema.
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How spicy is Chili Lime Shrimp with Avocado Crema?
It’s got a gentle chili warmth that most everyone enjoys, but you can easily amp up (or tone down) the heat by adjusting the chili powder or adding your favorite hot sauce to taste.
Final Thoughts
There’s so much to love about bringing Chili Lime Shrimp with Avocado Crema to your table—it’s lively, fresh, and delightfully satisfying, whether you’re sharing it with friends or treating yourself to something special at home. If you give this recipe a try, I hope it brings big, bold flavors and just as much joy to your kitchen as it does to mine!
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 Course
- Method: Sauté, Grill
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Chili Lime Shrimp with Avocado Crema recipe combines succulent shrimp marinated in chili and lime, served with a creamy avocado crema. It’s a quick and flavorful dish perfect for any occasion.
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 – chili powder, salt, garlic, lime juice, and olive oil. Pat dry defrosted shrimp and transfer to a zip lock bag or medium bowl. Add the marinade to shrimp and coat evenly. Let shrimp sit in the marinade for ~30 minutes. If you are short on time, skip the marinating step.
- Heat skillet with vegetable oil (see Note 1). Once skillet is heated, add shrimp and cook for 1-2 minutes on one side. Flip to the other side and cook for another 1-2 minutes, or until shrimp is cooked (cooked shrimp typically curls up and is no longer translucent). Remove from heat promptly.
- Avocado Crema
I typically make this while the shrimp is marinating to save time. Bring all avocado crema ingredients to a blender or food processor. Blend everything up. Add more salt if needed, and 1 tbsp of water at a time to thin it out if needed. Transfer to a small bowl.
- Serve
Drizzle Avocado Crema onto shrimp or serve it on the side!
Notes
- This recipe is written for sautéing but shrimp can be grilled as well!
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 180mg
