Best Chili Lime Shrimp With Avocado And Coriander Recipes

CHILI LIME SHRIMP

Steps:

• In a large bowl, whisk together the lime juice, olive oil, garlic, chili powder, cumin, and salt. Add the uncooked shrimp to the marinade, cover with plastic wrap, and refrigerate 30 minutes.
• Add shrimp to a large heated pan over medium heat, and cook until pink and opaque. Remove from heat and stir in cilantro. Serve immediately with lime wedges.

CRUNCHY CHILI LIME SHRIMP

Steps:

• Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

CHILI LIME SHRIMP WITH AVOCADO CREMA

Steps:

• In a small bowl, combine shrimp marinate - chili powder, salt, garlic, lime juice, and olive oil.
• Pat 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. 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.
• 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.
• Drizzle Avocado Crema onto shrimp or serve it on the side!

SHRIMP TACOS WITH CILANTRO-LIME CREMA

Steps:

• Rinse defrosted shrimp under cold water, drain, and pat dry.
• Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
• Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
• While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
• Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
• Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

CHILI LIME SHRIMP WITH AVOCADO AND CORIANDER

Steps:

• Shell and devein shrimp and mince garlic. In a bowl stir together garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes, and 2 teaspoons oil and add shrimp, tossing to coat. Marinate shrimp 15 minutes.
• Preheat broiler.
• Pit and peel avocado and cut into 1-inch pieces. Drain shrimp and arrange on rack of a broiler pan in one layer. Broil shrimp about 4 inches from heat 2 minutes and with tongs turn shrimp over. Broil shrimp 2 minutes more, or until just cooked through, and transfer to another bowl. Add avocado, lemon juice, coriander, remaining 2 teaspoons oil, and salt and pepper to taste and gently toss to coat.