Crunchy Chili Lime Shrimp

TOTAL TIME: Takes: 30 min. YIELD: 8 servings.

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. -Julie Peterson, Crofton, Maryland

Ingredients

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 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

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.

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