Appetizers
Shrimp Guacamole Bites
Description
During the summer, my definition of “lunch” becomes a little fuzzy. On a relaxed afternoon of grazing and potlucking, I can happily, chip, dip, and Shrimp Guacamole Bites my way to a full meal.
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
Directions
- 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.
