Chili-Lime Shrimp Skewers with Avocado Crema

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bright and zesty shrimp grilled with chili and lime, served with a smooth avocado crema that adds cooling richness. This Mexican-inspired Cinco de Mayo recipe, ready in about 30 minutes, pairs large shrimp, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 3 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, whisk together 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lime juice. Add 1 lb peeled and deveined large shrimp and toss to coat evenly. Marinate for 15 minutes.
  2. Step 2: While shrimp marinates, prepare the avocado crema by blending 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 1/4 cup chopped cilantro, and 2 tbsp water in a blender until smooth and creamy. Season with a pinch of salt.
  3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto skewers.
  4. Step 4: Grill shrimp skewers for 2-3 minutes per side until pink and opaque with slight grill marks. Remove from heat.
  5. Step 5: Warm 6 small corn tortillas on the grill for 30 seconds per side until soft and hot.
  6. Step 6: To serve, spread 1-2 tbsp avocado crema on each tortilla, top with 3-4 shrimp from skewers, and garnish with extra cilantro if desired.

Related recipes