Shrimp Guacamole Bites

Spicy Shrimp Guacamole Bites are the perfect appetizer recipe for any party! Tortilla chips topped with guacamole and juicy roasted shrimp.

1 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

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

Source: https://www.wellplated.com