Chili Lime Grilled Shrimp [Keto]
Chili Lime Grilled Shrimp
Avocado Salsa + Chipotle Crema
Simple, fresh, healthy AND delicious. This summery dinner could not be simpler! This meal can easily be made in 30 minutes, and feed the whole family.
This very simple seasoned and grilled shrimp pairs wonderfully with the avocado salsa and the creamy and spicy 2-ingredient chopotle crema. Trust me, this is a winner!
INGREDIENTS:
1 lb. - raw extra-jumbo shrimp (i usually go for ez-peel!)
3 - Limes
1 - Red Onion
1 - Large Ripe Avocado
1 - Ripe Tomato
1 - Jalapeño Pepper
¼ Cup - Chopped Fresh Cilantro
1 Cup - Sour Cream
1 small can - Chipotle Peppers in Adobo Sauce
Chili Lime Seasoning (I use the one from Trader Joe’s)
Olive Oil and Kosher or Pink Salt
SPECIAL EQUIPMENT NEEDED:
Cast-iron Grill pan OR outdoor grill
Directions:
[If shrimp are frozen, place in a large bowl of cool water, to thaw.]
SALSA:
Cut one large ripe avocado into small cubes, and place in a large bowl.
Cut a large tomato into quarters, and carefully remove the fleshy inside and seeds, leaving just the outside. Cut into small cubes, the same size as avocados, and add to bowl.
Finely dice about a quarter of a red onion. Separate the layers, and add to bowl.
Finely slice cilantro (including stems) until you have about 2 TBS, add to bowl.
Carefully, cut the sides off of a Jalapeño, and finely dice about ½ of a Jalapeño. Be sure to test test your Jalapeño, and check for its spice level. Adjust accordingly to your preferences. Add to bowl.
Squeeze the juice from two limes into the bowl, add 1 TBS olive oil, ¼ tsp kosher salt and carefully toss all the ingredients. Let this marinate while you prepare everything else.
CREMA:
Add 1 cup of sour cream to a small bowl.
Using a can of Chipotle Peppers in Adobo Sauce, carefully remove the peppers in the can, reserving the sauce. Add 2 TBS of the sauce to the sour cream, and stir aggressively to combine. Taste for spiciness and add more sauce if you want it hotter!
SHRIMP:
Using a cast-iron grill pan (or real grill if possible), set on high heat, to get really hot.
Peel and devein the thawed shrimp (if needed).
Pat the shrimp dry with a paper towel and lay onto a bowl in one layer.
Rub the shrimp on both sides with olive oil.
Sprinkle with Chili Lime Seasoning with a light, even coating.
Cut one lime in half, and set aside.
Once pan is smoking hot, rub with olive oil or non-stick spray to prevent sticking.
Carefully lay the shrimp on to the grill. Also, place the lime slices on the grill, with the flesh down. Let the shrimp cook on the first side for about 90 seconds (Don’t walk away -- this happens quickly!). Then flip and cook for 90 seconds on the other side. Shrimp should be opaque and plump. Remove everything from grill and set on a plate to rest.
Place your shrimp on a nice plate with the grilled lime. Pour your salsa and crema into pretty bowls, and garnish with cilantro leaves. You are ready to serve!