Whole30 Spicy Shrimp Guacamole Crisps
Oh boy are these delicious, and you don’t have to be Whole30 to enjoy them! The wonderful thing about this dish is, it IS! It’s also nice because you can do much of this ahead and assemble at the end.
We’ve played around with the recipe and found that 1/2 inch thick is the perfect size for the sweet potato crisp to hold the shrimp and guacamole.
[wpvideo s8pXCtLc]
I originally saw this idea @joyfulhealthyeats and although we’ve made some modifications, hers is marvelous too!
[recipe title=”Whole30 Spicy Shrimp Guacamole Crisps” print=”true” ]
Sweet Potato Crisps
- 2 Japanese sweet potatoes
- 2 Tbsp olive oil
- Salt
Guacamole
- 4 avocados
- 1/2 cup cilantro
- juice of 1 lime
- 1-1/2 Tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- kosher salt, to taste
Shrimp
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp chipotle powder
- 1 lb large raw shrimp, peeled and deveined
- 1 Tbsp olive oil
Sweet Potato Crisps
Preheat 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 olive oil to foil and spread to coat evenly. Place sweet potato slices on the foil, being careful not to crowd the pan. Likely you will do need two baking sheets.
Brush the tops of the sweet potato slices with the remaining olive oil. Season with salt and bake for 15 minutes, flipping once halfway through. Remove from oven.
Guacamole
In a food processor, blend avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt. Lightly pulse until the mixture is smooth, leaving some avocado chunks. Cover and set aside.
Shrimp
In a small bowl, mix smoked paprika, red pepper flakes, sea salt, and chipotle powder. Toss shrimp in the mixture being sure to coat evenly.
Heat a large skillet on medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side. Once the shrimp are cooked, remove from the skillet and slice shrimp in half, longways (so you can see the entire length of the shrimp, but it’s just half of it).
Assemble
Place a dollop of guacamole in the middle of each sweet potato slice. Then take a shrimp half and place on top, pressing gently so that the shrimp stick, but do not push the guacamole all the way to the edges. Garnish with cilantro and serve.
[/recipe]
Equipment
Holy guacamole! These look fabulous! Thanks for sharing!
Thanks Robin ! Did you see the crisp Spring minestrone soup? It’s so delicious
Just made these for dinner. It’s an easy recipe and delicious. Thanks for posting.
Thanks, Julie! We love these in my house! Glad you enjoyed!
Pingback: Top 10 Recipes of 2016 | Inspiration for Everyday Food Made Marvelous
1/2 inch thick seems too thick. Should the potatoes be thinner?
Pingback: The Ultimate Guide to Guacamole | The View from Great Island
I just made these for dinner and they were so good. I loved the texture of the shrimp combined with the smooth guacamole and crispy/creamy sweet potato. I ended up slicing them a bit thinner than 1/2 inch for more crispness.