Shrimp Avocado Casserole Bake (Printable Page)

# What You 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)

# How to Make It:

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.

# Helpful Tips:

01 - For extra flavor, add a squeeze of lime before serving.
02 - Substitute Monterey Jack with cheddar or pepper jack for more kick.
03 - Serve with a side of rice or a fresh green salad.
04 - Pairs well with a crisp Sauvignon Blanc or light Mexican lager.

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