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Fuego Crusted Cilantro Lime Shrimp (Paleo)

Fuego Crusted Cilantro Lime Shrimp (Paleo)

When I eat shrimp, I need all the flavor I can get, which is why I chose to bread these bad boys with Siete’s Fuego Grain Free Tortilla Chips. I know your probably thinking, “wth, tortilla chips as breadcrumbs?”—and I can understand that because Jonathan was pretty skeptical of how it would turn out. Safe to say, he was a huge fan, and I hope (know) y’all will be too!


For those of you who are new to the Whole30 game, this flavor-packed dish is not Whole30 approved—let me explain the logic behind this:

  • Siete chips are off limits on Whole30 (they are fair game once you’re finished though)

  • Yes, the ingredients in Siete Chips ARE compliant with Whole30 BUT they are seen as a gateway drug, AKA “Food Without Breaks.” You tell yourself you’ll have just one chip—(kind of like how you tell yourself you are going to wake up for the gym at 5am every morning) and before you know it, you’ve devoured the entire bag of chips (or snoozed your alarm clock until 7am).

It may seem ludicrous, but keep in mind that Whole30 is a reset diet. You are trying to rid yourself of old eating habits that way you can develop a new level of self-control and find your own food freedom!

Fuego Crusted Cilantro Lime Shrimp (Paleo)

Servings: 4

Total Cooking Time: 20 minutes



  • 1.5 lbs shrimp, peeled, deveined

  • 4 cloves garlic, minced

  • 4 tablespoons lime juice, fresh

  • 2 tablespoons habanero sauce

  • 1/2 tsp cumin

  • Salt and pepper to taste

  • 1/4 cup ghee, melted

  • 1/2 cup Fuego Siete Tortilla Chips, crushed into crumbs

  • 3 tablespoons cilantro, chopped


  1. Preheat oven to 425℉.

  2. In a medium sized bowl, add the shrimp, garlic, lime juice, habanero sauce, and cumin. Toss to combine and then transfer the shrimp mixture to a 9 x 13 inch baking dish. Be sure to spread them out evenly so they can crisp in the oven. Season with salt and pepper to taste.

  3. In a small mixing bowl, stir the melted ghee and the Siete chips with a fork until well combined. With your fingers, spread the mixture over the shrimp.

  4. Place the baking dish in the oven and cook for 7-8 minutes—the shrimp should be slightly pink. Now, turn your oven to “high” broil, and broil for 2-4 minutes. (pay close attention, you don’t want to burn the shrimp)

  5. Remove from oven, garnish with cilantro, and serve.

Enjoy XX!

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