Ingredients
- 24 large raw shrimp, peeled and tails removed
- Non-stick cooking spray or olive oil spray
- 1 tsp salt, divided
- 1 tsp lime zest
- 1 tbsp lime juice
- 2 tsp chili powder
- 1 large California avocado, diced
- 1/3 cup sour cream
- 1 tsp chipotle chilies in adobo sauce, finely minced
- 2 tbsp fresh cilantro, chopped
- 24 tortilla chip scoops
Instructions
- Preheat oven to 375°F (190°C). Spray a large baking sheet with non-stick spray or olive oil spray.
- In a small bowl, combine ½ tsp salt, lime zest, and chili powder. Sprinkle this mixture over the raw shrimp.
- Place the shrimp on the prepared baking sheet and lightly spray with cooking oil. Bake for 5–8 minutes or until shrimp are pink and curled.
- In a separate small bowl, combine diced avocado, lime juice, and remaining ½ tsp salt.
- In another small bowl, mix sour cream with the finely minced chipotle chilies in adobo sauce.
- To assemble, place 1 tsp of the avocado mixture into each tortilla chip scoop, add ½ tsp of chipotle sour cream, then top with one chili-lime shrimp.
- Garnish with chopped cilantro and serve immediately.
Notes
- These bites are best assembled and served fresh to keep the tortilla chips crisp.
- For extra flavor, squeeze additional lime juice over the finished bites before serving.
- You can cook the shrimp on the stovetop if preferred, searing them 1–2 minutes per side in a skillet.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 36
- Sugar: 1g
- Sodium: 161mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 17mg
