Description
These Grilled Shrimp Avocado Bites are a delicious and easy-to-make appetizer perfect for summer gatherings or casual entertaining. Tender, smoky shrimp are seasoned with a flavorful spice blend and grilled to perfection, then paired with creamy avocado, tangy red onion, and fresh lime juice atop crispy tortilla strips. Finished with a dollop of salsa, these bites combine vibrant textures and flavors for a refreshing and satisfying snack.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound shrimp, peeled and deveined
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Avocado Mixture
- 1 avocado
- 1/2 red onion, finely diced
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon kosher salt (from the divided amount)
- 1/2 teaspoon ground black pepper (included in seasoning but balanced here)
Assembly
- 25 to 30 tortilla strips
- 1/4 cup medium salsa
Instructions
- Heat the Grill: Preheat your grill to medium-high heat to ensure it’s hot enough to cook the shrimp efficiently without drying them out.
- Prepare the Guacamole: In a small bowl, mash together the avocado, finely diced red onion, freshly squeezed lime juice, 1 teaspoon kosher salt, and ground black pepper until the mixture is smooth and well combined.
- Skewer the Shrimp: Thread about 5 to 6 pieces of the prepared shrimp onto each skewer, using either metal or wooden skewers, ensuring they are evenly spaced for even grilling.
- Mix the Seasoning Blend: In a separate bowl, combine the remaining 1 teaspoon kosher salt, paprika, onion powder, and garlic powder to create a flavorful dry rub.
- Season the Shrimp: Sprinkle the seasoning blend evenly over both sides of the shrimp skewers to coat them completely, enhancing their smoky grilled flavor.
- Grill the Shrimp: Place the skewers on the preheated medium-high grill and cook for 2 to 3 minutes per side, or until the shrimp turn opaque and are no longer translucent. Once cooked, remove the skewers and let them cool slightly before carefully removing the shrimp with a fork.
- Assemble the Bites: Arrange the tortilla strips on a large plate or cutting board, placing one strip per shrimp piece. Spread a dollop of the avocado mixture on each tortilla strip, add a grilled shrimp on top, and finish with a teaspoon of medium salsa for a burst of flavor.
Notes
- For best results, use fresh shrimp that are peeled and deveined to ensure quick and even cooking.
- Wooden skewers should be soaked in water for at least 30 minutes before grilling to prevent burning.
- You can substitute the medium salsa with mild or spicy salsa depending on your taste preference.
- If a grill is not available, shrimp can be cooked on a stovetop grill pan or broiled in the oven as alternatives.
- This recipe is perfect for serving at parties or as a light appetizer.
