Happy National Tortilla Chip Day!

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What? You didn’t know it was a thing? Oh, it’s definitely a thing — and honestly, it might be one of the best food holidays out there. Because who doesn’t love tortilla chips? Salty, crunchy, totally snackable… they’re basically a party in a bowl.

But today, we’re thinking beyond the dip! I’m going to show you how to take those crispy favorites and use them in a whole new way — as a bold, crunchy topping for a Chili-Lime Shrimp Sheet Pan Dinner. We’re talking juicy shrimp, zesty lime, a little kick of chili heat, and that irresistible tortilla chip crunch baked right on top.

It’s bright, it’s easy, it’s all made on one pan — and it just might change the way you look at tortilla chips forever.

Chili Lime Shrimp Sheet Pan Dinner 

2 LBs Large Shrimp, peeled and deveined

4 Grated Garlic Cloves

1 Tsp Smoked Paprika

1 Tsp Chipotle Chile Powder

1 Tsp Ground Cumin

¼ Tsp Red Pepper Flakes

½ Tsp Sea Salt

¼ Tsp Freshly Ground Pepper

1 Lime, zested and juiced

1 Cup Crushed Tortilla Chips

1/4 Cup Chopped Cilantro

1/4 Cup Extra Virgin Olive Oil

1 Cup Halved Grape Tomatoes

1 Avocado, peeled and cubed

Lime wedges, Chopped Cilantro and Yellow Rice to Serve

Step One Preheat the oven to 425F. Place the shrimp, garlic, spices and salt on a lightly oiled sheet pan. Add the lime zest and juice to the shrimp mixture; toss to coat.

Step Two In a small bowl, combine crushed chips and cilantro, then sprinkle over shrimp mixture. Drizzle with the oil and gently toss. Bake until shrimp turns pink, about 8 to 10 minutes. Fold in the tomatoes and avocado. Serve over yellow rice with additional lime wedges and cilantro.