Chili Lime Shrimp With Avocado And Coriander 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

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.

CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL

Steps:

• 1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
• 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
• 3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
• 4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
• GRILL PAN:
• Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
• BUILT-IN GRILL:
• Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per 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.

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.