Shrimp Guacamole Bites
Shrimp Guacamole Bites
Spicy Shrimp Guacamole Bites are the perfect appetizer recipe for any party! Tortilla chips topped with guacamole and juicy roasted shrimp. Erin – Well Plated
- 1 pound raw large shrimp<br /><br /> (25–30 count, peeled and deveined, about 28 shrimp total<br />)
- 1 tsp extra-virgin olive oil<br /><br />
- 1 1/2 tsp chili powder<br /><br />
- 1/4 tsp cumin<br /><br />
- 1/4 tsp smoked paprika<br /><br />
- 1/4 tsp kosher salt<br /><br />
- 1 cup prepared guacamole<br /><br />
- 2 tbsp fresh lime juice<br /><br />
- 1 tbsp chopped fresh cilantro — plus additional for garnish<br /><br />
- 28 Bite-sized round corn tortilla chips <br /><br />
- Crumbled feta cheese or queso fresco for serving<br /><br />
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Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the shrimp in a large mixing bowl, drizzle with olive oil, then sprinkle with chili powder, cumin, smoked paprika, and kosher salt. Toss to coat, then spread the shrimp on in a single layer on a large baking sheet. Roast for 4 to 6 minutes, just until the shrimp are opaque and cooked through. (Do not overcook, or the shrimp will be chewy.) Set aside.
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In a small bowl, combine the guacamole with the lime juice and 1 tablespoon cilantro.
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To assemble the bites: Top each tortilla chip with a spoonful of the guacamole and a roasted shrimp. Garnish with additional fresh cilantro and cheese. Serve at room temperature.
- Because the guacamole softens the chips as the bites sit, I recommend assembling the bites immediately before serving.
- If you’d like to prep ahead, you can roast the shrimp a few hours in advance. Let come to room temperature before topping the chips. The guacamole can also be stirred with the cilantro and lime juice a few hours in advance. Store it in the refrigerator in an airtight container with plastic wrap pressed on the guac’s surface to deter browning.
