These crunchy, Mexican-flavored shrimp are accented with creamy avocado and the bright flavor of tomatoes. Dinner is on the table in half an hour![feast_advanced_jump_to]
Shrimp, Chile, and Lemon/Lime... A Natural Combination
These flavors go so well together, it's no wonder that you see them in so many recipes.
This quick and easy recipe is made on a sheet pan. The chile brings heat, the lemon and lime add brightness and acidity, and the tortilla chip topping provides a crunch factor to offset the softness of the other ingredients. It's topped off with tomatoes and avocado for a complete Southwestern meal.
Chile or Chili, What's the Difference?
As with many terms in the wonderful world of cooking, usage varies. But I go with the rule that if an ingredient is made of only one variety of pepper, it's spelled "chile". But if it's a blend of multiple peppers, it's "chili". So it's "ancho chile powder", and the spice mix you get off the shelf at the supermarket is "chili powder".
Ingredients You'll Need
- ancho chile powder (or your favorite chili powder)
- ground cumin
- Mexican spice blend (or a packet of taco seasoning)
- tortilla chips
- olive oil
- cherry tomatoes
How to Make Sheet Pan Crunchy Shrimp
Here are the ingredients for the shrimp: shrimp, lemon zest and juice, garlic, spices (paprika, chile powder, cumin, Mexican spice blend, salt, and pepper), olive oil, and lime zest and juice.
The garnishes: cherry tomatoes and avocado; and the topping ingredients: olive oil and crushed tortilla chips.
Combine the shrimp, garlic, paprika, chile powder, cumin, Mexican spice blend, salt, pepper, 2 tablespoons of olive oil, lemon zest and juice, and lime zest and juice in a large bowl. I do this first, before I do any of the other prep work, to give it time for the flavors to mix.
Mix to coat the shrimp with the seasonings. Let it marinate, stirring occasionally, while you do the rest of the prep.
Preheat the oven to 425°F. Slice the tomatoes (stir the shrimp!) and peel and chop the avocado (stir the shrimp again!).
Crush the tortilla chips and put them in a small bowl with ¼ cup of olive oil, and mix with a fork. (You can substitute panko bread crumbs, but the tortilla chips give it more of a Latin American flavor.)
Give the shrimp a final stir and spread them into a large baking pan.
Sprinkle the shrimp with the tortilla chips.
Bake until the shrimp turn pink, about 12 minutes. Check for doneness and put them back in the oven for a couple more minutes if needed, but take care not to overcook!
Here they are out of the oven. They don't look very exciting. We need to add some color!
Top the shrimp with the tomatoes and avocado. That's a lot better!
Plate them up and serve with warm tortillas and some sour cream. Or put them in a taco shell, because why not?
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📖 Recipe Card
Crunchy Lemon-Lime-Chili Shrimp
Special Equipment Needed
- 1 Half-sheet (12x16) baking sheet
- 2 pounds uncooked shrimp peeled and deveined
- 4 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon Mexican spice blend
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Zest and juice of 1 lemon
- Zest and juice of 1 lime
- 1 cup tortilla chips crushed
- ¼ cup olive oil
- 1 cup cherry tomatoes halved
- 1 medium avocado peeled and cubed
- Preheat the oven to 425°F.
- Combine the shrimp, garlic, paprika, chile powder, cumin, Mexican spice blend, salt, pepper, olive oil, lemon zest and juice, and lime zest and juice in a large bowl. Mix to coat the shrimp with the seasonings.2 pounds uncooked shrimp, 4 cloves garlic, 1 teaspoon paprika, 1 teaspoon ancho chile powder, 1 teaspoon ground cumin, 1 teaspoon Mexican spice blend, ½ teaspoon salt, ¼ teaspoon pepper, Zest and juice of 1 lemon, Zest and juice of 1 lime, 2 tablespoons olive oil
- Combine the crushed tortilla chips and oil in a small bowl.1 cup tortilla chips, ¼ cup olive oil
- Spread the shrimp mixture into a large baking pan and sprinkle with the chips mixture.
- Bake until the shrimp turn pink, about 12 minutes. Check for doneness and put them back in the oven for a couple more minutes if needed, but take care not to overcook!
- Top with the tomatoes and avocado and serve.1 cup cherry tomatoes, 1 medium avocado
THIS RECIPE IS FROM
The Spice of Your Life - https://thespiceofyourlife.com