Jump to Recipe

This Avocado Lime Shrimp recipe combines creamy avocado and zesty lime with juicy, seared shrimp. It’s an elegant yet simple dish that comes together in under 20 minutes. The vibrant flavors and textures make this Avocado Lime Shrimp a guaranteed crowd-pleaser.

Why You’ll Love This Avocado Lime Shrimp

Fast & Fresh: Ready in 15-20 minutes for a quick, wholesome meal.
Perfect Flavor Balance: Creamy avocado, bright lime, and a hint of spice.
Wonderfully Versatile: Serve over rice, in tacos, or on salads.
Crowd-Pleasing: Vibrant colors and gourmet taste with simple techniques.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 ripe but firm avocados
3 limes
2 cloves garlic, minced
1 small red onion, finely diced
1 fresh jalapeño, seeds removed and finely minced
1/4 cup fresh cilantro, chopped
3 tbsp olive oil, divided
1/2 tsp ground cumin
1/4 tsp chili powder
To taste salt and freshly ground black pepper

Tools: A large skillet, a medium mixing bowl, a sharp knife, and a citrus juicer or reamer.

Notes: Use the freshest shrimp and ripe-but-firm avocados. Fresh lime juice is non-negotiable for the best flavor.

Nutrition (per serving)

Calories:	320 kcal
Protein:	25 g
Fat:	22 g
Carbs:	12 g
Fiber:	7 g

Serves: 3 | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

Get your shrimp ready. If your shrimp are frozen, thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry with paper towels—this is the secret to getting a good sear instead of them steaming in the pan.
Choose your avocados wisely. You want avocados that are ripe but still firm. They should have a little give when you press the stem end, but not feel mushy. If they’re too soft, they’ll turn to guacamole when you mix everything together.
Don’t skip the acid. The lime juice does two crucial jobs: it adds that signature zing and it also helps prevent the avocados from browning too quickly. You’ll want to use fresh-squeezed juice for the brightest flavor.
Mise en place is your friend. This recipe comes together in a flash, so have all your ingredients prepped and within arm’s reach before you even turn on the stove. Dice the onion, mince the garlic and jalapeño, and chop the cilantro ahead of time.

How to Make Avocado Lime Shrimp

Step 1: Start by preparing your avocado mixture. Cut your avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. Add the diced red onion, about two-thirds of the chopped cilantro, the minced jalapeño, and the juice of one lime. Gently fold everything together with a spoon, trying to keep some nice chunks of avocado. Season with a pinch of salt and pepper, then set this aside while you cook the shrimp.

Step 2: Now, let’s cook the shrimp. Pat your shrimp dry one more time—this is crucial for that beautiful golden color. Heat two tablespoons of olive oil in a large skillet over medium-high heat. You’ll know the pan is ready when the oil shimmers. Carefully add the shrimp to the pan in a single layer, making sure they aren’t crowded.

Step 3: Season the shrimp. Sprinkle the shrimp with the cumin, chili powder, and another good pinch of salt and pepper. Let them cook undisturbed for about 1-2 minutes, until you see the bottoms turning pink and getting a slight sear. The aroma at this point is just incredible.

Step 4: Add the garlic and flip. Scatter the minced garlic over the shrimp in the pan. Now, flip each shrimp over. They should be about halfway cooked. Cook for another 1-2 minutes, just until the shrimp are opaque and firm to the touch. Be careful not to overcook them, or they’ll become rubbery.

Step 5: Deglaze with lime juice. Just as the shrimp finish cooking, pour the juice of the second lime directly into the hot skillet. It will sizzle and steam up wonderfully, lifting all the flavorful browned bits from the bottom of the pan. Give everything a quick stir to coat the shrimp in the limey pan sauce.

Step 6: Combine and serve. Remove the skillet from the heat. Immediately add the cooked shrimp and all the pan juices to the bowl with the avocado mixture. Gently toss everything together. The residual heat from the shrimp will slightly warm the avocados, making everything cohesive. Taste and adjust seasoning, adding more salt, pepper, or a final squeeze of the third lime if you like it extra tangy. Garnish with the remaining fresh cilantro and serve right away while it’s warm.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 1 day.
Freezer: Not recommended due to avocado texture changes.
Reviving: Enjoy cold as a salad; gently reheat shrimp only if needed.

Serving Suggestions

Complementary Dishes

Cilantro-Lime Rice — The fresh, herby notes in the rice are a perfect base that soaks up the delicious lime and avocado juices beautifully.
Simple Black Bean Salad — A cool, protein-packed side that adds a different texture and makes the meal feel more substantial and complete.
Warmed Corn or Flour Tortillas — Perfect for making easy, hands-on tacos, letting everyone build their own perfect bite at the table.

Drinks

A Crisp Sauvignon Blanc — Its citrusy and grassy profile mirrors the lime and herbal notes in the dish, creating a harmonious pairing.
Classic Mojito or Mint Limeade — The refreshing mint and lime combination continues the bright, zesty theme of the meal in a cool, sippable form.
Ice-Cold Mexican Lager — The light, crisp beer cuts through the richness of the avocado and cleanses the palate between bites.

Something Sweet

Mango Sorbet — A light, fruity, and dairy-free dessert that continues the tropical vibe without feeling too heavy after the main course.
Key Lime Pie Bars — For the ultimate lime lover, these tangy and sweet bars are a delightful and thematic way to end the meal.
Fresh Berries with a Hint of Mint — Simple, refreshing, and healthy, it provides a clean, sweet finish that feels just right.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and become tough and rubbery if left on the heat for too long. The moment they curl into a “C” shape and turn opaque, they’re done. I’ve messed this up before too, and it really changes the texture.
Using mushy, overripe avocados. They will disintegrate when you mix them with the warm shrimp, creating more of a sauce than a chunky salad. You want that contrast of textures.
Adding the avocado too early. You should only combine the avocado with the hot shrimp right before serving. If it sits too long, the avocado will oxidize and lose its vibrant green color.
Not patting the shrimp dry. Any excess moisture on the shrimp

Avocado Lime Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, californian

Servings 3

Total Time 15 minutes

Dark Mode

Keep Screen On

Make this easy Avocado Lime Shrimp recipe in just 20 minutes! A fresh, zesty dish perfect for tacos, salads, or rice bowls. Get the simple recipe here!

Ingredients

For the Avocado Mixture

2 ripe but firm avocados
1 small red onion (finely diced)
1 fresh jalapeño (seeds removed and finely minced)
1/4 cup fresh cilantro (chopped)
1 lime (juiced)
1 pinch salt
1 pinch freshly ground black pepper

For the Shrimp

450 g large raw shrimp (peeled and deveined)
2 tbsp olive oil
2 cloves garlic (minced)
1/2 tsp ground cumin
1/4 tsp chili powder
1 pinch salt
1 pinch freshly ground black pepper
1 lime (juiced)

For Garnish

1 lime
1 remaining fresh cilantro

Instructions

01
Start by preparing your avocado mixture. Cut your avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. Add the diced red onion, about two-thirds of the chopped cilantro, the minced jalapeño, and the juice of one lime. Gently fold everything together with a spoon, trying to keep some nice chunks of avocado. Season with a pinch of salt and pepper, then set this aside while you cook the shrimp.
02
Now, let’s cook the shrimp. Pat your shrimp dry one more time—this is crucial for that beautiful golden color. Heat two tablespoons of olive oil in a large skillet over medium-high heat. You’ll know the pan is ready when the oil shimmers. Carefully add the shrimp to the pan in a single layer, making sure they aren’t crowded.
03
Season the shrimp. Sprinkle the shrimp with the cumin, chili powder, and another good pinch of salt and pepper. Let them cook undisturbed for about 1-2 minutes, until you see the bottoms turning pink and getting a slight sear. The aroma at this point is just incredible.
04
Add the garlic and flip. Scatter the minced garlic over the shrimp in the pan. Now, flip each shrimp over. They should be about halfway cooked. Cook for another 1-2 minutes, just until the shrimp are opaque and firm to the touch. Be careful not to overcook them, or they’ll become rubbery.
05
Deglaze with lime juice. Just as the shrimp finish cooking, pour the juice of the second lime directly into the hot skillet. It will sizzle and steam up wonderfully, lifting all the flavorful browned bits from the bottom of the pan. Give everything a quick stir to coat the shrimp in the limey pan sauce.
06
Combine and serve. Remove the skillet from the heat. Immediately add the cooked shrimp and all the pan juices to the bowl with the avocado mixture. Gently toss everything together. The residual heat from the shrimp will slightly warm the avocados, making everything cohesive. Taste and adjust seasoning, adding more salt, pepper, or a final squeeze of the third lime if you like it extra tangy. Garnish with the remaining fresh cilantro and serve right away while it's warm.