Preheat the oven to 400°F. Toss the shrimp with olive oil, chili powder, cumin, smoked paprika, and salt in a mixing bowl. Spread them out on a baking sheet in a single layer. Roast for 4 to 6 minutes until opaque and cooked through. Be careful not to overcook.
In a small bowl, mix the prepared guacamole with fresh lime juice and chopped cilantro. This simple enhancement gives the guacamole a bright, fresh kick.
Place a spoonful of guacamole onto each tortilla chip. Top with a roasted shrimp and sprinkle with crumbled feta or queso fresco. Garnish with extra cilantro for a fresh finish.
These bites are best served immediately to keep the chips crisp. If preparing in advance, keep the shrimp at room temperature and assemble just before serving.