This is a
perfect finger-friendly food for any gathering.
Baked spicy shrimp stacked with avocado drizzled with fresh lime juice
and a pinch of salt and savory sour cream on top of crunchy little scoops.
Ingredients
2 lbs.
shrimp, peeled and deveined
1 tsp.
salt
½ tsp.
black pepper, ground
1 tsp.
lime zest
1 tbsp.
lime juice
2 tsp.
chili powder
1 tsp.
ground cumin
1
large avocado, diced
1 tsp.
cilantro, chopped
1/3-cup
sour cream
1 tsp.
chipotle chilies in adobo sauce, minced
30
Tostitos scoops
Instructions
- Preheat oven to 375 F
- Combine half-teaspoon salt, lime zest, chili powder and cumin in a small bowl.
- Put the chili lime mixture into a large Ziploc bag and add shrimp. Shake until well coated
- Spread shrimp on a large baking sheet sprayed with non-stick cooking spray. Shrimp should be in a single layer
- Bake for 6 to 8 minutes or until shrimp turns pink and opaque.
- In the meantime, combine the remaining ½ teaspoon salt, limejuice and diced avocado in a small bowl
- Combine minced chipotle pepper and sour cream in a separate bowl
- Assemble mini shrimp tacos by placing ½ teaspoon of smoky sour cream, a teaspoon of avocado mixture and topped with chili lime shrimp
- Sprinkle with chopped cilantro
- Enjoy!
Going to try your shrimp recipe this weekend. :D
ReplyDeleteAwesome! Let me know if you have any questions!
ReplyDeleteI want some crawfish this weekend! 😋