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

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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


  • 2 jalapeno peppers
  • 3/4 cup fresh cilantro leaves
  • 2 tablespoons pine nuts
  • 1 garlic clove, peeled and halved
  • 1 tablespoon olive oil
  • 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
  • 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 filled tortilla chip: 45 calories, 3g fat (1g saturated fat), 8mg cholesterol, 21mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 2g protein.


  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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Rocsi User ID: 7777820 192995
Reviewed May. 4, 2014

"Something New-Different and really Tastey."

Lawler67 User ID: 7440221 150034
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."

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