Spicy shrimp with creamy avocado and lime juice make this appetizer delicious. Once you have marinated the shrimp, this comes together in minutes. If you do not care for cilantro, you can substitute with parsley or just leave it out. Enjoy!
1 Tbsp. extra virgin olive oil
1 tsp. chipotle chili powder
1 tsp. kosher salt
1/2 tsp. garlic powder
1 Tbsp. brown sugar
1 lb. raw shrimp, peeled
and deveined
2 Tbsp. canola oil
1 lime
2 Tbsp. chopped cilantro
2 avocados, pitted and cubed
10-12 cherry or grape tomatoes,
halved
salt and pepper to taste
1 bag tortilla chip ‘scoops’
Mix olive oil, chili powder, salt, garlic powder and brown sugar in a medium-sized bowl until completely combined. Add the shrimp then stir to coat. Cover bowl with plastic wrap and refrigerate for at least 1-4 hours.
After shrimp has marinated, remove from the fridge and drain any excess liquid from the bowl.
Place a large skillet over medium-high heat and add 2 Tbsp. canola oil to the pan. When oil is hot, carefully add the shrimp and cook just until it is cooked through, about 1 to 2 minutes per side, depending on the size of the shrimp.
When the shrimp is cooked through, transfer it to a medium-sized mixing bowl and squeeze the juice of 1/2 a lime over the top. Sprinkle with chopped cilantro, stir to combine then set aside to cool slightly.
In a separate bowl, stir together avocado, lime juice and tomatoes then season with salt and pepper to taste.
Place approximately 2 tsp of the avocado mixture into each tortilla chip and top with a shrimp. Serve immediately.
