When you’re craving something zesty, creamy, and just a little bit smoky, Chili Lime Shrimp with Avocado Crema is the winning ticket. Plump shrimp are tossed in a vibrant chili-lime marinade, quickly seared, and finished with a dreamy avocado crema that perfectly balances heat and tang. Each bite bursts with bold Mexican-inspired flavors, and the refreshing crema cools it all off in the most satisfying way. Whether tucked into tacos, spooned over a salad, or served with fluffy rice, this dish is destined to become a weeknight favorite or a go-to for impressing guests at your next gathering.
Ingredients You’ll Need
This recipe is wonderfully simple, but every ingredient plays a starring role in making Chili Lime Shrimp with Avocado Crema shine. Each component adds depth—whether it’s the punch from lime, the smokiness from paprika, or that deliciously creamy texture from ripe avocado.
- Shrimp: The star of the show! Use large, peeled, and deveined shrimp for ease and speedy cooking.
- Olive oil: This luscious oil locks in flavor and keeps the shrimp tender and juicy in the skillet.
- Chili powder: Adds a gentle, earthy heat that’s not too spicy but full of character.
- Smoked paprika: Amp up the smokiness for a deeper, irresistible flavor you can’t quite put your finger on—in the best way.
- Ground cumin: Just a hint brings nutty richness and rounds out the spice mix beautifully.
- Garlic powder: For that mellow, garlicky undertone without overpowering the other flavors.
- Lime (zest and juice): The duo makes everything pop with freshness and cuts through the richness of the shrimp and crema.
- Salt and black pepper: Enhances all the other flavors and keeps things perfectly balanced.
- Avocado: Ultra-ripe is key for the silkiest avocado crema you can imagine.
- Sour cream or Greek yogurt: Either option gives the crema that signature tang and dreamy texture—your choice depending on what’s in the fridge.
- Chopped fresh cilantro: Just a little provides a herbal lift, tying the whole dish to its Mexican-inspired roots.
How to Make Chili Lime Shrimp with Avocado Crema
Step 1: Marinate the Shrimp
Begin by tossing your peeled and deveined shrimp in a bowl with olive oil, chili powder, smoked paprika, cumin, garlic powder, fresh lime zest, a splash of lime juice, salt, and pepper. Let the shrimp soak up all these bold flavors for 10 to 15 minutes. This brief marination gives the shrimp a head start on tenderness and taste—you’ll notice the difference right away!
Step 2: Prepare the Avocado Crema
While your shrimp is marinating, grab your food processor or blender. Scoop in the ripe avocado, add sour cream or Greek yogurt, pour in lime juice and olive oil, sprinkle in chopped cilantro and garlic powder, and finish with a pinch of salt. Blend until everything is utterly smooth and rich—taste and adjust salt as needed. This avocado crema is silky, tangy, and absolutely drinkable (don’t worry, you’ll have extra for dipping).
Step 3: Sear the Shrimp
Set a skillet over medium-high heat and let it get nice and hot. Arrange the marinated shrimp in a single layer so they sizzle on contact. Cook for about 2–3 minutes per side; they’ll turn bright pink and just firm up. Be careful not to overcook—shrimp can go from juicy to rubbery in seconds, so keep an eye on them!
Step 4: Plate and Serve
Transfer the hot, spicy shrimp to a serving platter and give them a generous drizzle (or dollop) of avocado crema. If you’re planning to serve these in tacos, over a bed of rice, or with a crisp salad, now’s the time to get creative. Every bite promises that punchy, chili-lime personality mellowed out by the lush crema—sheer perfection.
How to Serve Chili Lime Shrimp with Avocado Crema
Garnishes
Top off your chili lime shrimp with a sprinkling of extra fresh cilantro or even thin-sliced red onions. A few wedges of lime on the side let everyone customize their level of citrus zing. For color and crunch, scatter on sliced radishes or a handful of microgreens—gorgeous and delicious!
Side Dishes
This dish loves company! Serve Chili Lime Shrimp with Avocado Crema alongside fluffy cilantro-lime rice or warm corn tortillas for a filling meal. If you want something lighter, pair with a crisp green salad tossed with a zesty vinaigrette, or a big bowl of roasted veggies for that extra hit of color and nutrition.
Creative Ways to Present
Let your imagination run wild. Try stuffing these shrimp and avocado crema into tacos with shredded slaw, or layer them in lettuce cups for a lighter take. For a show-stopping appetizer, serve on toasted crostini with a swirl of crema on top. You can even skewer the shrimp and serve the crema as a dipping sauce for a unique party platter.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the chili lime shrimp and avocado crema separately in airtight containers in the refrigerator. Shrimp are best enjoyed within 2 days, while the avocado crema will stay fresh (and green) for up to 2 days if you press a layer of plastic wrap directly onto the surface to prevent browning.
Freezing
Freezing cooked shrimp works in a pinch—just store them in a freezer-safe bag or container for up to 2 months. However, avocado crema doesn’t freeze well, as it can become watery and lose its texture. If you want to make components in advance, prepare only the shrimp for freezing and make the crema fresh when you need it.
Reheating
Gently reheat leftover shrimp in a skillet over low heat, adding just a splash of water to keep things juicy. Skip the microwave if you can, as it can toughen the shrimp quickly. Serve them with chilled or room temperature avocado crema for the best flavor contrast.
FAQs
Can I use frozen shrimp for Chili Lime Shrimp with Avocado Crema?
Absolutely! Thaw the shrimp completely before marinating and pat dry with paper towels to help them absorb more flavor. Frozen shrimp are convenient and just as delicious as fresh ones for this dish.
What’s the best way to ripen an avocado quickly?
If your avocado is a little under-ripe, place it in a paper bag with a banana or apple and let it sit at room temperature for a day. The ethylene gas from the fruit will help soften the avocado faster, making it perfect for your chili lime shrimp tacos.
Is there a dairy-free option for the crema?
Yes! Use a plant-based yogurt or sour cream in place of the dairy. The texture and tang will be almost identical, making Chili Lime Shrimp with Avocado Crema friendly for anyone avoiding dairy.
How spicy is this recipe?
It’s gently spicy and flavorful rather than hot. For those who love a little extra heat, add a pinch of cayenne pepper or a squirt of hot sauce to the marinade. Otherwise, it’s very family friendly.
Can I make Chili Lime Shrimp with Avocado Crema ahead of time?
Definitely! The avocado crema can be made and stored up to 2 days ahead—just cover tightly to prevent browning. You can marinate the shrimp a few hours before cooking, but cook them just before serving for best texture and flavor.
Final Thoughts
Now that you’ve got all the tricks and tips, I hope you feel inspired to whip up a batch of Chili Lime Shrimp with Avocado Crema. It’s flavorful, fast, and endlessly customizable. Whether you serve it for a casual dinner or your next get-together, this dish never fails to impress—dig in and enjoy every zesty, creamy bite!
Print
Chili Lime Shrimp with Avocado Crema Recipe
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight in the zesty flavors of chili lime shrimp paired with a creamy avocado crema in this vibrant and satisfying dish.
Ingredients
Chili Lime Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Zest and juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Avocado Crema:
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon garlic powder
- Salt to taste
Instructions
- Marinate Shrimp: In a bowl, combine shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, lime zest, lime juice, salt, and pepper. Marinate for 10–15 minutes.
- Make Avocado Crema: Blend avocado, sour cream (or yogurt), lime juice, olive oil, cilantro, garlic powder, and salt until smooth.
- Cook Shrimp: Cook marinated shrimp in a skillet over medium-high heat for 2–3 minutes per side until pink and opaque.
- Serve: Serve shrimp with avocado crema. Enjoy with rice, tacos, or salad.
Notes
- For extra spice, add cayenne pepper or hot sauce to the marinade.
- Avocado crema can be made ahead and stored in the fridge for up to 2 days with plastic wrap pressed directly on the surface to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 290
- Sugar: 1g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 170mg
