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–+ servings

Spicy Guacamole Shrimp Appetizers for Party

Spicy Shrimp Guacamole Bites are the perfect easy shrimp appetizer! Zesty roasted shrimp and creamy guac on a crunchy tortilla chip.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 1
Course: Appetizer
Cuisine: American, Mexican
Calories: 40
Ingredients Method Nutrition Notes

Ingredients
  

  • 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 ½ teaspoons chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • 1 cup prepared guacamole
  • 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

Method
 

  1. Position an oven rack in the center and preheat to 400°F. In a large bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, and salt. Spread the shrimp in a single layer on a baking sheet and roast for 4 to 6 minutes until opaque and cooked through, taking care not to overcook. Set aside.
  2. Combine the guacamole, lime juice, and 1 tablespoon of cilantro in a small bowl.
  3. Assemble the bites by topping each tortilla chip with a spoonful of guacamole and a roasted shrimp. Garnish with additional cilantro and cheese, then serve at room temperature.

Nutrition

Calories: 40kcalCarbohydrates: 1gProtein: 4gFat: 2gCholesterol: 31mgSodium: 97mgFiber: 1g

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.