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
- 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.