Recipe: Crunchy Chili Lime Shrimp

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

Directions

1. 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.
2. 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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