Spicy Shrimp Guacamole Bites

• Gluten free

• Seafood

  • 3/4 lb Small (60-80 count shrimp, raw

• Produce

  • 1 tbsp Cilantro, fresh

• Condiments

  • 1 cup Guacamole, prepared
  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 tsp Chili powder
  • 1/4 tsp Kosher salt
  • 1/4 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 Bite-sized round corn tortilla chips

• Dairy

  • 1 Feta cheese or queso fresco

Found on wellplated.com

Description

Ingredients

• 3/4 pound raw small (60-80 count) shrimp peeled, deveined, tails off, about 24 shrimp total (I bought mine frozen, then thawed them in a bowl of warm water.)
• 2 teaspoons extra virgin olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1 cup prepared guacamole (Sabra Spicy or Classic)
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro, plus additional for garnish
• Bite-sized round corn tortilla chips
• 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. 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 over cook, 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.