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Crunchy Chili Lime Shrimp

 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
1

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.

2

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.