Tired of always serving tortilla chips with your guacamole? It’s time for something new and a bit classier. No offense tortilla chips! Why not pile your guacamole on a protein filled shrimp like this? It’s the perfect flavor combo with the smoky cumin dusted shrimp and the citrusy guacamole. I know it’s not as wide as a tortilla chip but you can pile plenty of guacamole on that shrimp. Don’t trust me? Put a spoon in it to assist with the piling and serve with small plates.
This appetizer will need to be made right before serving but is such a no brainer that you can do it while entertaining. The shrimp only takes a few minutes to saute in garlic and olive oil. The only mistake you could make is to overcook it, so watch carefully. I don’t like to make guacamole ahead because it always turns brown. Here is my recipe for Addictive Guacamole.
Aren’t these the perfect shrimp? I know! Do me a favor and don’t use frozen. If you were making a casserole that might be okay but not when the shrimp is the star of the dish. And please get the big ones – the biggest you can afford. Sorry to nag, but imagine dipping tiny shrimp into the guacamole. Your guests will have to dig them out of the dip. Ew.
These smoky sauteed shrimp are quick and delicious enough to make on their own or serve with rice for a weeknight dinner. Serve these shrimp with corn and flour tortillas or on top of tostadas. Add some veggies and dinner is done.
Other dippers to serve with guacamole…
- veggies like peppers, carrots, celery, cucumbers or jicama
- endive spears
- parmesean crisps
- bacon (yes bacon!)
- grilled steak or chicken on toothpicks
Smoky Shrimp With Guacamole
- 1 lb large shrimp tail on and deveined
- 2 tbsp olive oil
- 2 cloves of garlic chopped
- 1 tsp cumin
- 1/4 tsp crushed red chili flakes optional
- salt and pepper to taste
- Heat olive oil in a non stick skillet over medium.
- Add garlic and cook for a few minutes.
- Sprinkle shrimp with salt, pepper, cumin and red pepper flakes if using.
- Cook shrimp for about 8 minutes until pink on both sides and cooked through. Don't crowd shrimp in pan. May need to do it in two batches. Smaller shrimp will take less time.
- Toss with cilantro and squeeze lime juice over the top.
- Serve with guacamole.