Crunchy Chili Lime Shrimp
This zesty baked shrimp dish is packed with bold spices, lime, and a crunchy tortilla chip topping. Finished with fresh tomatoes and avocado, it’s a quick and flavorful meal ready in under 30 minutes.
This vibrant and easy baked shrimp recipe features tender shrimp tossed with garlic, paprika, ancho chile powder, cumin, and lime for bold Southwestern flavor. Crush your favorite Pan De Oro tortilla chips and mix with cilantro and olive oil add a crispy topping. After a quick bake in the oven, the dish is finished with juicy cherry tomatoes and creamy avocado for freshness and balance.
Prep Time
15 minutesCook Time
15 minutesTotal Time
30 minutesServings
8Ingredients
- 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon ground ancho chile pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium lime
- 1 cup crushed Pan De Oro tortilla chips
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1 cup cherry tomatoes, halved
- 1 medium ripe avocado, peeled and cubed
- Optional: Additional lime wedges and cilantro
Directions
- Preheat oven to 425°. Place 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.