Shrimp Guacamole Bites

Spicy Shrimp Guacamole Bites are the perfect appetizer recipe for any party! Tortilla chips topped with guacamole and juicy roasted shrimp.
  • yield: 28 BITES, APPROX.
  • prep time: 25 MINS
  • cook time: 5 MINS
  • total time: 30 MINS

Ingredients

  •   pound raw large shrimp — 25–30 count, peeled and deveined, about 28 shrimp total (I bought mine frozen, then thawed them in a bowl of warm water)
  •  2 teaspoons extra-virgin olive oil
  •  1 1/2 teaspoons chili powder
  •  1/2 teaspoon cumin
  •  1/4 teaspoon smoked paprika
  •  1/4 teaspoon kosher salt
  •  1 cup prepared guacamole — I used Sabra Spicy for an extra kick
  •  2 tablespoons fresh lime juice
  •  1 tablespoon chopped fresh cilantro — plus additional for garnish
  •  Bite-sized round corn tortilla chips — 1 per shrimp
  •  Crumbled feta cheese or queso fresco — for serving

Instructions

  1. 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.
  2. In a small bowl, combine the guacamole with the lime juice and 1 tablespoon cilantro.
  3. 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.

Recipe Notes

  • 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.

Source: https://www.wellplated.com

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