Description
A fresh and flavorful dish featuring juicy chili-lime shrimp topped with crunchy radish slaw and creamy avocado sriracha crema, perfect for a quick dinner.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup radishes, thinly sliced
- 1/4 cup cilantro, chopped
- 1 avocado
- 2 tablespoons sriracha
- 1/4 cup Greek yogurt
Instructions
- Preheat the oven to 400°F (200°C).
- Toss shrimp with olive oil, lime juice, chili powder, salt, and pepper in a bowl. Spread on a sheet pan.
- Bake in the oven for 8-10 minutes until shrimp are cooked through.
- Combine radishes, cilantro, and lime juice in a separate bowl for the slaw.
- Blend avocado, sriracha, and Greek yogurt until smooth for the crema.
- Serve shrimp in lettuce wraps, topped with radish slaw and avocado crema.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to two days. Keep the slaw and crema separate from the shrimp to maintain their texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg