Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Loaded Guacamole with Chili Shrimp and Roasted Plantains
Recipe

17 INGREDIENTS • 11 STEPS • 25MINS

Loaded Guacamole with Chili Shrimp and Roasted Plantains

4.7
3 ratings
Editor's Choice
Editor's Choice
Flavorful guacamole loaded with chopped chili shrimp and served with roasted plantains. An easy, crowd pleasing, Whole30 compliant appetizer.
Add to plan
logo
Loaded Guacamole with Chili Shrimp and Roasted Plantains
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Flavorful guacamole loaded with chopped chili shrimp and served with roasted plantains. An easy, crowd pleasing, Whole30 compliant appetizer.
25MINS
Total Time
$3.21
Cost Per Serving
Ingredients
Servings
6
US / Metric
Avocado
5
Avocados, ripe, peeled
Roma Tomato
2
Roma Tomatoes, diced, deseeded
Red Onion
1/2 Tbsp
Red Onion, finely chopped
Garlic
1 clove
Garlic, minced
Fresh Cilantro
1 Tbsp
Fresh Cilantro, chopped
Lime
1
Lime, juiced
Shrimp
1.5 lb
Shrimp, peeled
Chili Powder
1 tsp
Chili Powder
Garlic Powder
1/2 tsp
McCormick® Garlic Powder
Cayenne Pepper
1 pinch
Cayenne Pepper
optional
Sea Salt
to taste
Olive Oil
as needed
Plantains
Plantain
3
Plantains, ripe
Chili Powder
to taste
Chili Powder
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
390
Fat
22.7 g
Protein
26.4 g
Carbs
26.9 g
Add to plan
logo
Loaded Guacamole with Chili Shrimp and Roasted Plantains
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Drizzle Olive Oil (as needed) evenly over a baking sheet.
step 3
Peel and slice the Plantains (3) into rounds, add to the baking sheet and toss to coat in the oil.
step 3 Peel and slice the Plantains (3) into rounds, add to the baking sheet and toss to coat in the oil.
step 4
Sprinkle with Chili Powder (to taste), salt, and pepper to taste. Bake for 20-25 minutes, flipping half way through. The outside will be crunchy while the inside slightly soft. Allow to cool.
step 5
Add the Avocados (5) to a bowl and mash. Sprinkle with a pinch of Sea Salt (to taste).
step 6
Add the Roma Tomatoes (2), Red Onion (1/2 Tbsp), Garlic (1 clove), Fresh Cilantro (1 Tbsp), and Lime (1) Optional: add diced jalapeno for heat.
step 7
Fold the tomato mixture into the avocado and mix to combine. Season with Salt (to taste) and Ground Black Pepper (to taste), tasting and adjusting as needed.
step 8
Begin to cook the shrimp. Heat 2 tablespoons Olive Oil in a saute pan over medium high heat. Add the Shrimp (1.5 lb), Chili Powder (1 tsp) McCormick® Garlic Powder (1/2 tsp), Ground Black Pepper (1/4 tsp), Cayenne Pepper (1 pinch), and Sea Salt (to taste).
step 9
Saute for 4-5 minutes or until the shrimp is pink and fully cooked.
step 9 Saute for 4-5 minutes or until the shrimp is pink and fully cooked.
step 10
Remove the shrimp from the heat and chop into bite size pieces. Leave a few shrimp whole for presentation if desired.
step 11
Fold the shrimp into the guacamole. Taste and squeeze more lime if needed. Serve with plantains.
step 11 Fold the shrimp into the guacamole. Taste and squeeze more lime if needed. Serve with plantains.
Tags
view more tags
Appetizers
Dairy-Free
American
Gluten-Free
Snack
Cinco de Mayo
Father's Day
Game Day
Quick & Easy
Seafood
Latin American
Shellfish
Side Dish
Mexican
Spreads & Dips
0 Saved
top