Pour the marinade over the shrimp and toss to coat evenly. Cover and refrigerate for 15–30 minutes (no more than 45 minutes) to avoid over-tenderizing.

Grill or pan-sear

Preheat a grill or a heavy skillet (cast iron) over medium-high heat and brush with a little oil. Remove shrimp from the marinade, letting excess drip off. Grill or sear the shrimp 1.5–2 minutes per side, until opaque and just firm (internal temperature about 120–125°F/49–52°C). Transfer to a plate and let rest 2 minutes.

Cut for topping

If shrimp are large, cut each into 2 pieces so you have 12 bite-sized pieces total (one per chip). If shrimp are small, use one shrimp per chip.

Pico de Gallo

Combine the diced tomato, red onion, cilantro, and jalapeño in a small bowl. Add lime juice and salt, stir to combine. Taste and adjust seasoning. Let sit at room temperature for 10 minutes to allow flavors to meld.

Assembly & Garnishes

Make sriracha sour cream: in a small bowl, stir the sriracha into the sour cream until smooth. Adjust amount of sriracha to preferred heat.

Place 1 tortilla scoop chip on a serving platter. Add about 1/2 to 1 teaspoon of pico de gallo into each chip (distribute evenly across 6 chips).

Top each chip with one piece of grilled shrimp (see size note above).

Dot or pipe about 1 teaspoon of the sriracha sour cream on top of each shrimp bite. Garnish with a small sprinkle of chopped cilantro and a tiny squeeze of lime if desired.

Serve immediately so chips remain crisp. Provide extra lime wedges and sriracha on the side.