This easy appetizer can be prepared in advance with just a bit of last minute assembly.
For The Shrimp
- 1/4 c lime juice (about 2–3 limes)
- 1/2 tsp kosher salt
- 1/3 c extra-virgin olive oil
- 2 tbsp honey
- 1/2 tsp minced garlic
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 lb shrimp, peeled and deveined
For the Guacamole
- 2 avocados
- 2 tbsp lime juice (about 1 lime)
- 1/2 red onion, finely minced
- 1/2 jalapeño pepper, finely chopped (I used pickled)
- 1 bag corn chips (preferably Tostitos Scoops), for serving
- In a large bowl, combine the lime juice and salt. Stir until the salt dissolves. Whisk in the olive oil, honey, garlic, paprika and cayenne. Add the shrimp and toss until fully coated. Cover and let marinate in the refrigerator for 30 minutes to an hour.
- Drain the shrimp in a colander. In a large skillet over medium heat, cook the drained shrimp until pink and completely opaque (about 3 minutes). Remove from heat, spread out on a plate or platter and chill thoroughly. Remove the tails before serving.
- In a medium bowl, mash the avocados. Add the lime juice, red onion, and jalapeño and stir to combine. Season with salt. (If the avocados are less ripe than you’d like, a few zips with an immersion blender can help to smooth the way. Just don’t overdo it or you’ll have avocado soup – leave some small lumps!).
- Build the tostadas: Place a tablespoon-sized dollop of guacamole on each chip. Top with one shrimp and serve. If the guests are eating them faster than you can prepare them, you can always just set out the ingredients and let them build their own!
- Hint: Zap the limes in a microwave for about 15 seconds before squeezing them; you get a lot more juice.
- Optional: Sprinkle with cilantro before serving. I personally loathe cilantro, but it’s traditional in Mexican dishes like this and many people like it. Up to you!
I’m sharing this post with Between Naps on the Porch.