Ingredients

The following ingredients have 28 Servings
  • 1 Tbsp extra virgin olive oil
  • 1 tsp chipotle chili powder
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1 Tbsp brown sugar
  • 1/2 lb shrimp (raw, peeled and deveined (size 51-60))
  • 2 Tbsp oil
  • juice of 1/2 of a lime (reserve other half for avocadoes)
  • 2 Tbsp cilantro (chopped)
  • 2 avocados (pitted and cubed)
  • juice of 1/2 of a lime
  • 10 - 12 cherry tomatoes (or grape tomatoes, halved)
  • salt and pepper (to taste)
  • 1 bag tortilla chip ‘scoops’

Instruction

  • Mix olive oil, chili powder, salt, garlic powder and brown sugar in a medium-sized bowl until completely combined. Add the peeled and deveined shrimp then stir to coat. Cover bowl with plastic wrap and refrigerate for at least 1−4 hours.
  • After shrimp has marinated for at least 1 hour, remove from the fridge and drain any excess liquid from the bowl.
  • Place a large skillet over medium-high heat and add 2 Tbsp oil to the pan. When oil is hot, carefully add the shrimp and cook just until it is cooked through—this’ll take about 1−2 minutes per side, depending on the size of the shrimp.
  • When the shrimp is cooked through, transfer it to a medium-sized mixing bowl and squeeze the juice of ½ a lime over the top. Sprinkle with 2 Tbsp chopped cilantro, stir to combine then set aside to cool slightly.
  • In a separate bowl, stir together avocado, lime juice and tomatoes then season with salt and pepper to taste.
  • Place approximately 2 tsp of the avocado mixture into each tortilla chip ‘scoop’ and top with a chipotle lime shrimp. Serve immediately and enjoy!