Loaded Guacamole with Chili Shrimp and Roasted Plantains
Flavorful guacamole loaded with chopped chili shrimp and served with roasted plantains. An easy, crowd pleasing, Whole30 compliant appetizer.
Total Time
25min
4.7
3 Ratings
Author: Vodka & Biscuits
Servings:
6
Ingredients
•
5
Avocados
, ripe, peeled
•
2
Roma Tomatoes
, diced, deseeded
•
1
tsp
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
Simply Organic Garlic Powder
•
1/4
tsp
Ground Black Pepper
•
1
pinch
Cayenne Pepper
(optional)
•
to taste
Sea Salt
•
as needed
Olive Oil
Plantains
•
3
Plantains
, ripe
•
to taste
Chili Powder
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Drizzle Olive Oil (as needed) evenly over a baking sheet.
3.
Peel and slice the Plantains (3) into rounds, add to the baking sheet and toss to coat in the oil.
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.
5.
Add the Avocados (5) to a bowl and mash. Sprinkle with a pinch of Sea Salt (to taste).
6.
Add the Roma Tomatoes (2), Red Onions (1 tsp), Garlic (1 clove), Fresh Cilantro (1 Tbsp), and Lime (1) Optional: add diced jalapeno for heat.
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.
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)Simply Organic Garlic Powder (1/2 tsp), Ground Black Pepper (1/4 tsp), Cayenne Pepper (1 pinch), and Sea Salt (to taste).
9.
Saute for 4-5 minutes or until the shrimp is pink and fully cooked.
10.
Remove the shrimp from the heat and chop into bite size pieces. Leave a few shrimp whole for presentation if desired.
11.
Fold the shrimp into the guacamole. Taste and squeeze more lime if needed. Serve with plantains.
Nutrition Per Serving
CALORIES
390
FAT
22.7 g
PROTEIN
26.4 g
CARBS
26.9 g
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