Description
A zesty and creamy dish featuring chili lime marinated shrimp cooked to perfection in a skillet, paired with a smooth avocado crema made from fresh avocado, Greek yogurt, lime juice, and cilantro. This vibrant and quick recipe combines bright citrus flavors with a hint of spice in a healthy, protein-rich meal perfect for any day of the week.
Ingredients
Scale
Shrimp Marinade
- 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
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
Instructions
- Marinate the Shrimp: In a small bowl, mix chili powder, salt, minced garlic, lime juice, and olive oil to create the marinade. Pat dry the defrosted shrimp and place them in a zip-lock bag or a medium bowl. Pour the marinade over the shrimp, ensuring they are evenly coated. Let the shrimp sit in the marinade for about 30 minutes to absorb the flavors. If short on time, you can skip the marinating step.
- Cook the Shrimp: Heat a skillet with a splash of vegetable oil over medium-high heat. Once hot, add the shrimp and cook on one side for 1-2 minutes until they start to turn pink. Flip the shrimp and cook for an additional 1-2 minutes or until fully cooked through and opaque. Remove from heat promptly to avoid overcooking.
- Prepare the Avocado Crema: Combine the avocado, Greek yogurt, chopped cilantro, lime juice, salt, and water in a blender or food processor. Blend until smooth, adding extra water a tablespoon at a time if needed to achieve a creamy, pourable consistency. Adjust salt to taste.
- Serve: Drizzle the avocado crema over the cooked shrimp or serve it on the side as a delicious dipping sauce to complement the tangy and spicy shrimp.
Notes
- For the best flavor, allow the shrimp to marinate for at least 30 minutes; however, cooking immediately will still yield tasty results.
- If fresh shrimp is not available, frozen peeled shrimp can be thawed and used.
- Adjust the chili powder amount to control the spice level according to your preference.
- The avocado crema can be made ahead and stored in the refrigerator for up to 1 day; stir well before serving.
- Use vegetable oil for cooking shrimp if olive oil is not preferred for higher heat tolerance.
