Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 clove garlic, minced
- ¼ tsp. chili powder
- 1 lb. large shrimp, tails removed
- Kosher salt
- 1½ lb. tomatoes, seeded and finely diced (about 3 cups)
- ½ c. finely chopped white onion
- ½ c. finely chopped cilantro
- 2 jalapeño peppers, seeds removed and finely diced
- 1 avocado, finely diced
- 2 tbsp. fresh lime juice
- Tortilla chips, for serving
Instructions
- In a large skillet, heat oil over medium-high. Season shrimp with salt and add to skillet along with garlic and chili powder. Season with salt. Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3 minutes. Using a slotted spoon, transfer shrimp to a cutting board to cool.
- Roughly chop shrimp into small pieces and scrape into a medium bowl. Add tomatoes, onion, cilantro, jalapeños, lime juice, and avocado, and season with salt.
- Mix until combined and serve with tortilla chips.
