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Guacamole Shrimp Appetizers

 Guacamole Shrimp Appetizers
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
24 ServingsPrep: 30 min. Cook: 10 min. + chilling

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

Directions

  • 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 of 2

Guacamole Shrimp Appetizers (continued)

Directions (continued)

  • 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.
  • 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.
  • For guacamole, place the avocado, cilantro, onion, lime juice and
  • sour cream in food processor. Cover and pulse until smooth. Cover
  • and chill.
  • Just before serving, top each tortilla chip with guacamole.
  • Place 2 teaspoons shrimp mixture on each.
  • Yield: 2 dozen.
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.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now