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Crunchy Chili Lime Shrimp

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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

  • 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.
Nutrition Facts
1 serving: 230 calories, 13g fat (2g saturated fat), 138mg cholesterol, 315mg sodium, 10g carbohydrate (1g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

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