Preheat the oven to 350°. In a small bowl, mix the sour cream, lime juice and chipotle puree until combined. Set the crema aside until ready to use.

Coat the shrimp with mayonnaise, then with nacho crumbs. Set on a sheet of foil. Combine guacamole and salsa; set aside. Heat 2 inches of oil in a large deep skillet to 350 degrees.