Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
Place the shrimp in a bowl and toss with the egg white. Then transfer the shrimp to a colander and let drain for a few minutes.
Place the chips in a large plastic zip bag and crush them with your hands until they have broken into small crumbs. Add the drained shrimp to the bag and toss with the crumbs.
Remove the shrimp from the bag, pressing crumbs to adhere to the shrimp as you remove and transfer to the prepared baking sheet.
Spray the shrimp lightly with nonstick spray, and bake for 12 minutes.
Mash avocado, and stir in salsa. Serve shrimp alongside a spoonful of guacamole.
Notes
Lime slices for squeezing onto the shrimp are optional.