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RECIPE
16 INGREDIENTS11 STEPS25MIN

Loaded Guacamole with Chili Shrimp and Roasted Plantains

4.7
3 Ratings
Editor's Choice

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Vodka & Biscuits

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Flavorful guacamole loaded with chopped chili shrimp and served with roasted plantains. An easy, crowd pleasing, Whole30 compliant appetizer.
25MIN
Total Time
15MIN
Active Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
5
Avocados , ripe, peeled
2
Roma Tomatoes , diced, deseeded
1/2 Tbsp
Red Onions , 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

Plantains

3
Plantains , ripe
to taste
Chili Powder
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
391
FAT
22.7 g
PROTEIN
26.4 g
CARBS
27.1 g

Cooking Instructions

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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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Nutrition Per Serving
Calories
391
% Daily Value*
Fat
22.7 g
29%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
182.6 mg
61%
Carbohydrates
27.1 g
10%
Fiber
10.8 g
39%
Sugars
8.0 g
--
Protein
26.4 g
53%
Sodium
161.7 mg
7%
Vitamin D
--
--
Calcium
101.1 mg
8%
Iron
1.9 mg
11%
Potassium
1230.6 mg
26%
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