Chili Lime Shrimp With Avocado Salsa Food

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CHILI LIME SHRIMP



Chili Lime Shrimp image

These delicious chili and lime shrimp are loaded with flavor and perfect for a quick and easy low carb meal. Made with simple ingredients and quick to cook.

Provided by Yumna Jawad

Categories     Main Course

Time 10m

Number Of Ingredients 9

1 pound shrimp (peeled and deveined)
¼ cup lime juice (plus zest of one lime)
3 tablespoons extra-virgin olive oil
2 cloves garlic cloves (pressed)
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon Kosher salt
¼ cup freshly chopped cilantro (for serving)
1 lime (cut into wedges, for serving)

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.

Nutrition Facts : Calories 220 kcal, Carbohydrate 4 g, Protein 24 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 1182 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ZESTY LIME SHRIMP AND AVOCADO SALAD



Zesty Lime Shrimp and Avocado Salad image

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

Provided by Gina

Categories     Appetizer     Lunch     Salad

Time 20m

Number Of Ingredients 9

1/4 cup chopped red onion
2 limes (juice of)
1 tsp olive oil
1/4 tsp kosher salt (black pepper to taste)
1 lb jumbo cooked (peeled shrimp, chopped*)
1 medium tomato (diced)
1 medium hass avocado (diced (about 5 oz))
1 jalapeno (seeds removed, diced fine)
1 tbsp chopped cilantro

Steps:

  • In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  • In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  • Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 7 g, Protein 25 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 221 mg, Sodium 330 mg, Fiber 3 g

CHILI LIME SHRIMP WITH AVOCADO CREMA



Chili Lime Shrimp with Avocado Crema image

A yummy seafood main dish or appetizer! Shrimp coated in flavorful chili lime seasoning, and can be pan-fried or grilled. Drizzle or dip in a homemade Avocado Crema dip.

Provided by MinShien

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 12

1 lbs raw, peeled fresh shrimp
1 1/2 tsp chili powder
1/4 tsp salt
4-5 cloves garlic (minced)
1 medium lime
1 tbsp olive oil
1 small/medium avocado
1/8 cup greek yogurt
1/4 cup chopped cilantro
1 medium lime
1/2 tsp salt (or more to taste)
1/4 cup water (or more)

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!

Nutrition Facts : Calories 283 kcal, Carbohydrate 14 g, Protein 23 g, Fat 16 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 191 mg, Sodium 1465 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving

CRUNCHY CHILI LIME SHRIMP



Crunchy Chili Lime Shrimp image

Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright, flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice. -Julie Peterson Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground ancho chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lime
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 cup cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
Optional: Additional lime wedges and cilantro

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.

Nutrition Facts : Calories 230 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

AVOCADO SHRIMP SALSA



Avocado Shrimp Salsa image

I love to make this recipe. Sometimes I eat it all by itself, but it's excellent with tortilla chips, too! You'll enjoy it either way! -Maria Riviotta-Simmons, San Tan Valley, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 6 cups.

Number Of Ingredients 12

1 pound peeled and deveined cooked shrimp, chopped
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
1 cup minced fresh cilantro
1 medium sweet red pepper, chopped
3/4 cup thinly sliced green onions
1/2 cup chopped seeded peeled cucumber
3 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Steps:

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

Nutrition Facts : Calories 52 calories, Fat 3g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

CHILI LIME SHRIMP WITH AVOCADO AND CORIANDER



Chili Lime Shrimp with Avocado and Coriander image

Categories     Citrus     Herb     Shellfish     Broil     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 11

3/4 pound large shrimp (about 14)
1 garlic clove
1 tablespoon packed brown sugar
3 tablespoons soy sauce
1 teaspoon chili powder
2 teaspoons fresh lime juice
1/4 teaspoon dried hot red pepper flakes
4 teaspoons olive oil
1 firm-ripe California avocado
2 teaspoons fresh lemon juice
2 tablespoons coarsely chopped fresh coriander leaves

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.

SHRIMP WITH AVOCADO-MANGO SALSA



Shrimp With Avocado-Mango Salsa image

Provided by Marge Perry

Categories     High Fiber     Backyard BBQ     Dinner     Lunch     Mango     Shrimp     Avocado     Spinach     Summer     Healthy     Couscous     Self     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

Vegetable oil cooking spray
8 cups baby spinach
1 cup couscous
1 pound medium shrimp, shelled and deveined
1/2 cup chopped fresh cilantro, divided
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt,divided
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
1/4 cup chopped red onion
1/2 jalapeño chile, seeded and finely chopped
1 tablespoon fresh lime juice

Steps:

  • Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

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