Chili Lime Shrimp With Avocado Salsa Recipes

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!

CHILI LIME SHRIMP WITH AVOCADO SALSA

Steps:

• Brush tortillas or wraps with olive oil and sprinkle with salt. Use a 1 ½ inch metal round to cut into circles. Bake on cookie sheet at 375 degrees F for 6 to 8 minutes. If you want to make cups .use a biscuit cutter (about 2 ½ inches) and cut into rounds. Press into mini muffin cups and bake 6 to 8 minutes (the flat rounds are a cleaner look). Blend all marinade ingredients in small food processor. In a medium bowl, pour marinade over shrimp, cover, and let marinate while you make the salsa about 10 to 30 minutes. In a medium size bowl, mix together the garlic, jalapeno, shallot, cilantro. Fold in avocado and lime juice. Season with salt. If not using immediately, cover with plastic wrap so the plastic is pressed right onto the surface so there is as little air on it as possible. This will prevent it from turning brown. Grill the shrimp 1 to 2 minutes per side. They will curl up, making a pretty topper. Remove from heat. Serving Top one tortilla round with a dollop of the avocado and a piece of shrimp. Garnish with lime zest and chopped cilantro.

AVOCADO SHRIMP SALSA

Steps:

• In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.

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.

SHRIMP WITH SALSA, AVOCADO, AND CHIPS

Steps:

• Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper.
• Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
• Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.

COMPANY'S IN THE DRIVEWAY SHRIMP AND AVOCADO SALSA

Steps:

• Place shrimp in strainer and run under cold water until thawed, about 5 minutes.
• Meanwhile, dice onion and avocado.
• In medium bowl place salsa, onion, avocado and shrimp.
• Squeeze lime juice over all.
• Stir gently to combine.
• Serve immediately with tortilla chips, if desired.

SHRIMP CUPS WITH CHUNKY AVOCADO SALSA RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Butter each side of the tortillas and cut into even quarters, making 24 pieces.
• Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
• Bake for 10-12 minutes or until crisp.
• In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
• Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
• In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
• Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
• Serve with lime wedges.
• Enjoy!

CHILI-LIME SHRIMP TOSTADAS WITH AVOCADO "CREMA"

Steps:

• Toss onions with 1/4 cup lime juice in small bowl. Let stand until ready to use, stirring occasionally.
• Meanwhile, toss shrimp with oil, garlic, chili powder and 2 Tbsp. of the remaining lime juice in medium bowl; set aside. Blend cream cheese and avocados with remaining lime juice in blender until well blended.
• Cook shrimp in medium skillet over medium-high heat 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
• Spread tostada shells with cream cheese mixture; top with shrimp, onions and queso fresco.