Citrus Chili Shrimp Avocado Cups
Quick chili-lime shrimp get spooned into avocado halves with crunchy cucumbers and a bright citrus finish.
Prep: 15 · Cook: 6 · Total: 21 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (142 reviews)
INSPIRED BY
I wanted something that eats like ceviche vibes but cooks fast, so I glazed shrimp with citrus and tucked it into creamy avocado.
Story
This is my go-to when I want something that feels a little fancy but still totally doable at home. Shrimp cook so quickly that you can have the whole thing on a platter before anyone notices you were in the kitchen. The avocado turns each bite creamy, and the citrus keeps it from feeling heavy. Set out chips and let everyone build their own.
By Casey
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 1 tbsp honey
- Zest and juice of 1 lime
- Juice of 1/2 orange
- 1 small garlic clove, finely grated
- 2 avocados, halved and pitted
- 1/2 cup diced cucumber
- 2 tbsp chopped cilantro
- Hot sauce, optional
Instructions
- Pat shrimp dry. In a bowl, toss with chili powder, cumin, and salt.
- Whisk honey, lime zest and juice, orange juice, and garlic in a small bowl.
- Heat olive oil in a skillet over medium-high. Add shrimp in a single layer and cook 2 minutes.
- Flip shrimp, pour in the citrus mixture, and cook 1 to 2 minutes more until shrimp are opaque and the sauce looks glossy.
- Spoon a little cucumber and cilantro into each avocado half, then top with shrimp and a bit of sauce.
- Serve right away with extra lime wedges and hot sauce if you like.
Chef Tips
- If your avocados are small, scoop out a little extra flesh to make a bigger pocket.
- For a party platter, chop avocado and shrimp and serve it like a chunky salad with chips.
- Do not overcook shrimp, pull them as soon as they turn pink and firm.
- Swap cilantro for chives if you are not a cilantro fan.
Cook's Notes
- **Dry shrimp:** Pat dry so the spices stick and the skillet stays hot.
- **Sauce gloss:** The honey helps the citrus coat the shrimp, keep it moving so it does not burn.
- **Serving idea:** Add shredded romaine under the shrimp for extra crunch.