Chili Lime Shrimp With Avocado Salsa Recipe

Name: Chili Lime Shrimp With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Avocado salsa; 1 small clove garlic, mashed into a paste with pinch of salt; 1 jalapeno, small dice; 1 tablespoon shallot; 1 avocado, small dice; 1 tablespoon cilantro; 1 tablespoon lime; 1/8-1/4 teaspoon salt, depending on taste; Shrimp; 1/2 pound 26-31 count shrimp, cleaned, deveined, tail removed, and sliced in half lenghtwise; Marinade; 3-4 cloves garlic; 2 medium jalapenos; 4 tablespoons olive oil; 2 tablespoons lime juice and zest; 1/2 teaspoon salt; 2 tablespoons cilantro

Servings: persons

Avocado salsa
1 small clove garlic, mashed into a paste with pinch of salt
1 jalapeno, small dice
1 tablespoon shallot
1 avocado, small dice
1 tablespoon cilantro
1 tablespoon lime
1/8-1/4 teaspoon salt, depending on taste
Shrimp
1/2 pound 26-31 count shrimp, cleaned, deveined, tail removed, and sliced in half lenghtwise
Marinade
3-4 cloves garlic
2 medium jalapenos
4 tablespoons olive oil
2 tablespoons lime juice and zest
1/2 teaspoon salt
2 tablespoons cilantro

1
Brush tortillas or wraps with olive oil and sprinkle with salt. Use a 1 1/2 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 1/2 inches) and cut into rounds. Press into mini muffin cups and bake 6 to 8 minutes (the flat rounds are a cleaner look).
2
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.
3
Grill the shrimp 1 to 2 minutes per side. They will curl up, making a pretty topper. Remove from heat.
4
Serving
5
Top one tortilla round with a dollop of the avocado and a piece of shrimp. Garnish with lime zest and chopped cilantro.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Avocado salsa, 1 small clove garlic, mashed into a paste with pinch of salt, 1 jalapeno, small dice, 1 tablespoon shallot, and more.

Yes, Chili Lime Shrimp With Avocado Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chili Lime Shrimp With Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions