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RECIPE
16 INGREDIENTS11 STEPS25MIN

Loaded Guacamole with Chili Shrimp and Roasted Plantains

5.0
2 Ratings
Editor's Choice
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
Flavorful guacamole loaded with chopped chili shrimp and served with roasted plantains. An easy, crowd pleasing, Whole30 compliant appetizer.

25MIN

Total Cooking Time

16

Ingredients
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
Ingredients
US / METRIC
Servings:
6
Serves 6
Plantains
3
Plantains, ripe
to taste
Chili Powder
to taste
Salt and Pepper
Other Ingredients
5
Avocados, ripe, peeled
2
Roma Tomatoes, diced, deseeded
1/2 Tbsp
Red Onion, finely chopped
1 clove
Garlic, minced
1 Tbsp
Fresh Cilantro, chopped
1
Lime, juiced
1.5 lb
Shrimp, peeled
1 tsp
Chili Powder
1/2 tsp
Garlic Powder
1 pinch
Cayenne Pepper
(optional)
to taste
to taste
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Directions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Drizzle Olive Oil (to taste) evenly over a baking sheet.
Step 3
Peel and slice the Plantain (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 Avocado (5) to a bowl and mash. Sprinkle with a pinch of Sea Salt (to taste).
Step 6
Add the Roma Tomato (2), Red Onion (1/2 tablespoon), Garlic (1 clove), Fresh Cilantro (1 tablespoon), 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 and 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 pound), Chili Powder (1 teaspoon) Garlic Powder (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), 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 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.

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