Chili lime shrimp with crispy tortilla chips packs the spiced flavor into a sheet-pan dinner that's ready in no time.

Ingredients

• 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 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
• optional: additional lime wedges and cilantro

Directions

1. Preheat oven to 425°. Place 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.