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Party Appetizers that will impress your crowd! No need to mention they pack a HUGE nutritional punch!Â
Guacamole:
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Spicy Shrimp Guacamole Crisps
Party Appetizers that will impress your crowd! No need to mention they pack a HUGE nutritional punch! 
Ingredients:
- 2 medium sweet potatoes
- 2 Tbsp avocado oil, or olive oil
- 1 lb large raw shrimp, peeled and deveined
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp chipotle powder
- 1 Tbsp olive oil
Guacamole:
- 4 avocados
- 1/2 cup cilantro
- juice of 1 fesh lime
- 1-1/2 Tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- sea salt, to taste
Instructions:
Preheat the oven to 425 f.
Slice the potatoes 1/2 inch thick. You want them thin enough to crisp up, yet substantial enough to hold up.
Cover bottom of baking sheet with foil. Add 1 tablespoon of oil to tin foil and spread to coat evenly.
Place sweet potato slices on the tin foil, being careful not to crowd the pan. Likely you will need two different baking sheets.
Season with salt and bake for 15 minutes, flipping once halfway through. Remove from oven.
In a food processor blend avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt.
Lightly pulse until the mixture is smooth.
In a medium bowl, mix smoked paprika, red pepper flakes, sea salt, and chipotle powder. Toss shrimp into the mixture being sure to coat evenly.
Heat a large skillet to medium high heat. Add oil to the pan and then place the shrimp. Cook shrimp for about 2-3 minutes.
Place a dollop of guacamole in the middle of each sweet potato crisp. Then top it with a shrimp. Garnish with cilantro and serve.
Enjoy!
â¤Rachel
Ingredients
- 2 medium sweet potatoes
- 2 Tbsp avocado oil, or olive oil
- 1 lb large raw shrimp, peeled and deveined
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp chipotle powder
- 1 Tbsp olive oil
Guacamole:
- 4 avocados
- 1/2 cup cilantro
- juice of 1 fesh lime
- 1-1/2 Tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- sea salt, to taste
Instructions
- Preheat the oven to 425 f.
- Slice the potatoes 1/2 inch thick. You want them thin enough to crisp up, yet substantial enough to hold up.
- Cover bottom of baking sheet with foil. Add 1 tablespoon of oil to tin foil and spread to coat evenly.
- Place sweet potato slices on the tin foil, being careful not to crowd the pan. Likely you will need two different baking sheets.
- Season with salt and bake for 15 minutes, flipping once halfway through. Remove from oven.
- In a food processor blend avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt. Lightly pulse until the mixture is smooth.
- In a medium bowl, mix smoked paprika, red pepper flakes, sea salt, and chipotle powder. Toss shrimp into the mixture being sure to coat evenly.
- Heat a large skillet to medium high heat. Add oil to the pan and then place the shrimp. Cook shrimp for about 2-3 minutes.
- Place a dollop of guacamole in the middle of each sweet potato crisp.
- Then top it with a shrimp. Garnish with cilantro and serve.
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