A simple, yet flavorful appetizer with a kick!

1 lb. (25 shrimp) large shrimp peeled and deveined(frozen then thawed)
2 teaspoons olive oil
1 ½ tsp chili powder
½ tsp cumin
¼ tsp smoked paprika
¼ tsp salt
1 cup prepared guacamole
2 tbs fresh lime juice
2 tbs chopped fresh cilantro, plus extra for garnish
Crumbed cheese for serving

Original recipe found at: www.wellplated.com

  1. Thaw frozen shrimp in bowl of warm water for 5 minutes.
  2. Place a rack in the center of your oven and preheat the oven to 400F. 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.
  3. In a small bowl, combine the guacamole with the lime juice and 1 tablespoon cilantro.
  4. 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 with Croccantini Black Pepper or Original Mini Croccantini.
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