Show Subscription Form




Guacamole Shrimp Appetizers Recipe
Guacamole Shrimp Appetizers Recipe photo by Taste of Home

Guacamole Shrimp Appetizers Recipe

Publisher Photo
I wanted something different than a cheese-based appetizer. That's what you'll have in this fresh and flavorful snack. s for out by the pool. Tortilla chips are topped with a creamy guacamole and zippy shrimp mixture. It's yummy!—Ann Deren-Lewis, Bradbury, California
TOTAL TIME: Prep: 30 min. Cook: 10 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Cook: 10 min. + chilling
MAKES: 24 servings

Ingredients

  • CILANTRO JALAPENO PESTO:
  • 2 jalapeno peppers
  • 3/4 cup fresh cilantro leaves
  • 2 tablespoons pine nuts
  • 1 garlic clove, peeled and halved
  • 1 tablespoon olive oil
  • SHRIMP FILLING:
  • 12 uncooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces
  • 1/4 cup frozen corn, thawed
  • 1/4 cup diced sweet red pepper
  • 1 tablespoon olive oil
  • GUACAMOLE:
  • 1 medium ripe avocado, peeled and cut in half
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons chopped sweet onion
  • 2 tablespoons lime juice
  • 1 tablespoon sour cream
  • 24 nacho tortilla chips or tortilla chip scoops

Nutritional Facts

1 appetizer equals 45 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 21 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Place the roasted jalapenos, cilantro, pine nuts and garlic in a food processor; cover and pulse until chunky. While processing, gradually add oil in a steady stream; set aside.
  3. In a large skillet, saute the shrimp, corn and red pepper in oil for 3-5 minutes or until shrimp turn pink. Remove from the heat; cool for 5 minutes. Add pesto mixture; toss to coat. Cover and refrigerate.
  4. For guacamole, place the avocado, cilantro, onion, lime juice and sour cream in food processor. Cover and pulse until smooth. Cover and chill.
  5. Just before serving, top each tortilla chip with guacamole.
  6. Place 2 teaspoons shrimp mixture on each. Yield: 2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Guacamole Shrimp Appetizers in Taste of Home Christmas Annual Annual 2012, p64

Nutritional Facts

1 appetizer equals 45 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 21 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Guacamole Shrimp Appetizers

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 4, 2014

Something New-Different and really Tastey.

MY REVIEW
Reviewed Nov. 6, 2013

Great Appetizer. Time consuming, but worth the effort. The cilantro pesto is excellent. A little too spicy for the kids, but the adults liked the heat. I have had multiple requests for this appetizer since the first time I made it. It gets soggy while sitting. I keep the pesto, shrimp mixture and guacamole in separate bowls and assemble a small batch before serving. Then, assemble and refill as needed.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT