Shrimp, avocado, fresh veggies and cheese bake together for a filling meal with crispy tortilla topping.
# What You'll Need:
→ Seafood
01 - 1 lb (450 g) large shrimp, peeled and deveined
→ Vegetables & Fruits
02 - 2 ripe avocados, diced
03 - 1 cup (150 g) cherry tomatoes, halved
04 - 1 small red onion, finely chopped
05 - 1 jalapeño, seeded and diced (optional)
→ Dairy
06 - 1 cup (115 g) shredded Monterey Jack cheese
07 - 1/2 cup (120 ml) sour cream
→ Pantry
08 - 2 tbsp olive oil
09 - 2 tbsp lime juice (about 1 lime)
10 - 1/2 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - Salt and black pepper, to taste
→ Topping
13 - 1/2 cup (30 g) crushed corn tortilla chips
14 - 2 tbsp fresh cilantro, chopped (for garnish)
# Steps to Follow:
01 - Preheat the oven to 400°F (200°C). Lightly grease a medium baking dish.
02 - In a bowl, toss shrimp with olive oil, lime juice, cumin, paprika, salt, and pepper. Set aside for 5 minutes.
03 - In the baking dish, layer the diced avocados, cherry tomatoes, red onion, and jalapeño.
04 - Spread the seasoned shrimp evenly over the vegetables. Dollop sour cream across the top, then sprinkle with shredded cheese.
05 - Bake for 15–18 minutes, until shrimp are pink and cheese is melted and bubbling.
06 - Remove from oven. Immediately sprinkle the crushed tortilla chips over the top. Garnish with fresh cilantro. Serve hot.
