Crunchy Chili Lime Shrimp

Name: Crunchy Chili Lime Shrimp
Ingredients: 2 lbs uncooked shrimp (26-30 per pound), peeled and deveined; 4 garlic cloves, minced; 1 tsp paprika; 1 tsp ground ancho chile pepper; 1 tsp ground cumin; ½ tsp salt; ¼ tsp pepper; 1 medium lime; 1 cup crushed tortilla chips; ¼ cup chopped fresh cilantro; ¼ cup olive oil; 1 cup cherry tomatoes, halved; 1 medium ripe avocado, peeled and cubed; Optional: Additional lime wedges and cilantro

Home / Recipes / Crunchy Chili Lime Shrimp

By: Julie Peterson, Crofton, Maryland Contest winner on tasteofhome.com

Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice.

CategoryMain Dish, Side Dishes

Yields1 Serving

2 lbs uncooked shrimp (26-30 per pound), peeled and deveined

4 garlic cloves, minced

1 tsp paprika

1 tsp ground ancho chile pepper

1 tsp ground cumin

½ tsp salt

¼ tsp pepper

1 medium lime

1 cup crushed tortilla chips

¼ cup chopped fresh cilantro

¼ cup olive oil

1 cup cherry tomatoes, halved

1 medium ripe avocado, peeled and cubed

Optional: Additional lime wedges and cilantro

Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat.

In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

Ingredients