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.

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.