YOUR SOLIN GENERATED RECIPE
Sheet Pan Chili-Lime Shrimp Nachos
Succulent shrimp roasted with zesty chili and lime atop crunchy grain-free chips, finished with melted grass-fed cheddar and creamy avocado.
INGREDIENTS
7 oz shrimp
0.75 oz grain-free tortilla chips
0.5 oz grass-fed cheddar cheese
0.25 whole avocado
0.25 cup red bell pepper
0.25 cup red onion
0.25 tbsp avocado oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.5 whole lime
1 tbsp fresh cilantro
0.5 whole jalapeño
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
In a medium mixing bowl, toss the shrimp with avocado oil, chili powder, cumin, garlic powder, and sea salt until evenly coated.
Spread the grain-free tortilla chips across the prepared sheet pan in a single, even layer.
Distribute the seasoned shrimp, diced red bell pepper, diced red onion, and sliced jalapeño over the chips.
Sprinkle the shredded grass-fed cheddar cheese evenly over the shrimp and vegetable mixture.
Bake for 8 to 10 minutes, or until the shrimp are pink and opaque and the cheese is melted and bubbly.
Remove from the oven and immediately squeeze fresh lime juice over the nachos.
Garnish with diced avocado and chopped fresh cilantro before serving warm.