Back to Guacamole Shrimp Appetizers

Print Options


Card Sizes

Guacamole Shrimp Appetizers Recipe

Guacamole Shrimp Appetizers Recipe

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 YIELD: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


  • 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.

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.

Reviews for Guacamole Shrimp Appetizers

Sort By :

Average Rating
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."

Loading Image