Crunchy Chili Lime Shrimp
Easy, quick and family-friendly, this chili lime shrimp recipe comes together in just 30 minutes. The secret is the flavor-packed sauce and crunchy tortilla chips. — 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 chili 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
Reviews
My husband and I liked this recipe.
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Hi Katy's Mom! This recipe calls for Extra-Large Shrimp (26/30 per pound). Shrimp of this size will need 12 minutes to cook through. If you use smaller shrimp be sure to adjust your time accordingly. Sue Stetzel Taste of Home Magazine
Has anybody tried this? I oven-bake shrimp all the time. It takes 5 or 6 minutes for them to turn pink at 400 degrees F., NOT 12-15 minutes!