Chili Lime Shrimp with Avocado Crema
March 24, 2022
I made this Chili Lime Shrimp with Avocado Crema for dinner with some shrimp I had in the freezer. I also happened to have an avocado that was on the verge of going bad and the perfect candidate to make avocado crema. This is quick and easy to throw together. You can serve it over rice on in corn tortillas.
- Prep: 20 mins
- Cook: 10 mins
- Yields: 3 Servings
Directions
Chili Lime Shrimp
1In a small bowl, combine shrimp marinade – chili powder, salt, garlic, lime juice, and olive oil.
2Pat dry defrosted shrimp and transfer to a zip lock bag or medium bowl. Add marinade to shrimp and coat evenly. Let shrimp sit in the marinade for 30 minutes.
3Heat skillet with vegetable oil. Once the skillet is heated, add the peppers, green onions, and shrimp and cook for 1-2 minutes on one side. Flip the shrimp 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
1Put all the avocado crema ingredients in a blender or food processor. Blend everything up. Transfer to a small bowl. Drizzle the Avocado Crema onto shrimp or serve it on the side. Serve over rice or in corn tortillas.
Recipe adapted from Joyous Apron.
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