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 sea salt
1/4 teaspoon fresh ground 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
- Preheat the oven to 425. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate
zest from the lime. Cut lime crosswise in half; squeeze the juice. Add zest and juice to the 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. Makes 8 servings.
230 calories,13g fat, 2g sat fat, 138mg cholesterol, 315mg sodium, 10mg carbs, 1g sugar, 2g fiber, 20g protein