Why You’ll Love Spicy Shrimp Guacamole Bites Recipe
• Crispy, creamy, and savory in every bite — the perfect balance of textures
• Quick to prepare and great for entertaining
• Easy to make with store‑bought guacamole enhanced with fresh lime and cilantro
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound raw large shrimp (25–30 count), peeled and deveined
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 extra for garnish)
Bite‑sized round corn tortilla chips (about 1 per shrimp)
Crumbled feta cheese or queso fresco for serving (optional)
Directions
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Preheat your oven to 400°F (205°C) and place a rack in the center.
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In a large mixing bowl, drizzle the shrimp with olive oil. Sprinkle chili powder, cumin, smoked paprika, and kosher salt over them and toss to coat evenly.
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Spread the seasoned shrimp in a single layer on a baking sheet and roast for about 4–6 minutes, until the shrimp are opaque and cooked through. Avoid overcooking to keep them tender.
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In a small bowl, stir together the prepared guacamole, lime juice, and 1 tablespoon of chopped cilantro.
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To assemble the bites, place a spoonful of the guacamole mixture on each tortilla chip and top with a roasted shrimp.
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Garnish with additional cilantro and crumbled cheese, if desired, and serve at room temperature.
Servings and timing
• Servings: About 28 bites
• Prep time: ~25 minutes
• Cook time: ~5 minutes
• Total time: ~30 minutes
Variations
• Use grilled shrimp instead of roasted for a smoky flavor
• Substitute the guacamole with avocado mash mixed with sour cream
• Try different chip bases like plantain chips or cucumber slices for a low-carb version
• Add a pineapple or mango salsa for a sweet and spicy twist
• Top with a small drizzle of hot sauce for extra heat
Storage/Reheating
• Shrimp: Store cooked shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in a warm pan or microwave before assembling bites.
• Guacamole: Keep leftovers in the fridge with plastic wrap pressed onto the surface to slow browning.
• Assembled bites: Best eaten right after assembling as chips can soften over time.
FAQs
How spicy are these bites?
They have a mild to moderate spice level from chili powder and paprika — adjust to taste by increasing or reducing spices.
Can I use homemade guacamole?
Yes — homemade or store‑bought both work great. Fresh lime juice and cilantro always boost flavor.
What kind of shrimp should I use?
Large raw shrimp (25–30 count) work well; make sure they’re peeled and deveined.
Can I make this ahead of time?
You can roast the shrimp and mix guacamole up to a few hours ahead, but assemble the bites right before serving.
What if I don’t want to bake the shrimp?
You can sauté or grill them instead until cooked through.
Can this be gluten‑free?
Yes, if you use gluten‑free tortilla chips.
Can I make this for a dairy‑free diet?
Skip the feta or queso fresco garnish to keep it dairy‑free.
What else can I serve with it?
These bites pair nicely with salsa, pico de gallo, or a simple side salad.
How do I keep chips from getting soggy?
Assemble just before serving so chips remain crisp.
Can I add extra heat?
Yes, add cayenne pepper or a diced jalapeño to the guacamole mix.
Conclusion
Spicy Shrimp Guacamole Bites are an easy and delicious appetizer that delivers bold flavor and texture in every bite. Whether you’re hosting a party or enjoying a snack, they’re simple to prepare, fun to eat, and always a hit with guests. With straightforward prep and versatile ingredients, this recipe is sure to become a favorite.
Spicy Shrimp Guacamole Bites
These Spicy Shrimp Guacamole Bites are a quick and easy appetizer made with cool cucumber slices topped with creamy guacamole and spicy sautéed shrimp. They’re gluten-free, low-carb, and perfect for parties or healthy snacking.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 24 bites
- Category: Appetizer
- Method: Sautéed
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 24 large cooked shrimp, peeled and deveined (tails removed)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1 large cucumber, sliced into 1/4-inch thick rounds
- 1 1/2 cups prepared guacamole (homemade or store-bought)
- Fresh cilantro leaves for garnish (optional)
- Hot sauce for drizzling (optional)
Instructions
- In a medium bowl, toss the cooked shrimp with olive oil, chili powder, cayenne, garlic powder, and salt until evenly coated.
- Heat a large skillet over medium heat. Add the shrimp and cook for 1–2 minutes, just until heated through and slightly crispy. Remove from heat and set aside.
- Arrange the cucumber slices in a single layer on a serving platter.
- Top each cucumber slice with a spoonful of guacamole.
- Place one shrimp on top of each guacamole-topped cucumber slice.
- Garnish with a cilantro leaf and a small dash of hot sauce, if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
- Use small to medium shrimp for better bite-size portions.
- Make ahead by slicing cucumbers and preparing shrimp in advance. Assemble just before serving.
- You can use homemade or store-bought guacamole based on preference and time.
Nutrition
- Serving Size: 2 bites
- Calories: 70
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
