Guacamole Shrimp Appetizer Recipe
A little spicy sauce over briny shrimp. A big dollop of guacamole. Some chopped red pepper for color. A little bit of sprouts or fresh herbs.
Servings 8 servings
Calories 61kcal
Ingredients
- 1 pound Frozen Cooked Jumbo 21-25 count/lb Tail on Shrimp
- 1 tablespoon unsalted butter melted
- 1 teaspoon Sriracha
- ¼ teaspoon coarse ground black pepper
- ¼ teaspoon dried parsley flakes
- Guacamole
- 2 tablespoons Red bell peppers finely chopped for garnish
- Sprouts for garnish
Instructions
- Place the frozen shrimp in a medium bowl and cover with cool tap water to defrost. Change out the water a couple of times, and in about 5-10 minutes the shrimp should be defrosted.
- While the shrimp defrost, mix the sauce together by stirring the melted butter, Sriracha, black pepper, and parsley together in a small bowl.
- Once the shrimp have defrosted, drain all the water from the bowl, and pat the shrimp dry with paper towels. If you want to remove the tails, now is a good time to do that. Toss the shrimp with the sauce.
- Place a large spoonful of guacamole in each of the Chinese soup spoons. Place a shrimp on top of the guacamole, and sprinkle with some finely chopped red pepper and sprouts.
Notes
I like using frozen cooked shrimp for this appetizer. It makes it so easy to put together. But if you prefer raw shrimp that you cook, they will work great too.
Feel free to add in more Sriracha if you like it spicier.
Nutrition
Calories: 61kcal | Carbohydrates: 0.1g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 81mg | Potassium: 152mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 0.3mg
