The Ultimate Crowd-Pleaser
These bites are a masterclass in texture and temperature. Cold, creamy guacamole meets warm, spice-crusted shrimp atop a crisp tortilla base. It’s a high-impact appetizer that requires minimal stovetop time, making it perfect for hosting.
The ingredient
The Chili Lime Shrimp
- Medium Shrimp (Peeled)24 Count
- Chili Powder & Cumin1 tsp each
- Smoked Paprika1/2 tsp
- Lime Zest1 tbsp
- Olive Oil1 tbsp
The Guac & Base
- Ripe Avocados2 Large
- Lime Juice1 tbsp
- Cilantro (Minced)2 tbsp
- Tortilla Chip Scoops24 Count
- Radish (Sliced Thin)For Garnish
The instruction
Spice Rub: Pat shrimp dry with paper towels. In a small bowl, toss shrimp with chili powder, cumin, paprika, lime zest, and a pinch of salt until evenly coated.
Flash Sear: Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 2 minutes per side until pink and slightly charred. Remove from heat immediately to keep them succulent.
Zesty Guacamole: Mash avocados with lime juice, minced cilantro, and salt until creamy but slightly chunky. For a cleaner look, you can pipe the guacamole onto the chips.
Assemble: Place a dollop of guacamole into each tortilla scoop. Top with one warm shrimp and a thin slice of radish for crunch. Garnish with a tiny cilantro leaf and serve immediately.
