You guys, I have found the ULTIMATE game day party snack for your taste buds. These are amazing and I know y’all are DYING to get your fingers on them. They are, hands down, fun, addictive and THE perfect finger food appetizer for your Super Bowl Sunday celebration.
I stumbled upon this recipe on Pinterest this past summer in an effort to find a dish to bring to my sister’s for her Labor Day barbeque. Since then, it has become one of my go to’s when entertaining. Thank you Shawna!! Seriously.
Those of you who know me, know I am completely obsessed with avocados right now. So this recipe had me from the get-go. The avocados play hostess to a smokey flavored yogurt and zingy chili shrimp that no doubt, become a party in your mouth when piled a top that crunchy little tortilla chip. (Insert party poppers and kazoos here.)
The avocado is drizzled with fresh lime juice and just a dash of Himalayan salt, which honestly, I could eat all day long. During my journey into becoming a healthier me, I bid adieu to sour cream and bon jour to plain greek yogurt. You guys, it’s bomb. Infused with chipotle chiles in adobo, this yogurt mixture packs the perfect punch of heat to these mini bites.
The shrimp portion is super easy y’all and you probably want to lock the kids OUT of the kitchen; another shrimp was missing from the baking sheet every time I turned around.
Ingredients
• 24 (or more) large RAW shrimp- peel and remove tails
• Olive oil
• 1 tsp Himalayan or pink salt
• 1 tsp grated lime zest
• 1 tbs of fresh lime juice
• 2 tsp chili powder
• 1/3 cup plain greek yogurt
• 1 tsp of chipotle chilies in adobo sauce- you are going to want to mince these (i.e dice up super fine)
• Fresh cilantro
• 1 large avocado, diced
• 24 baked tortilla chip scoops
Instructions
1. Pre heat oven to 375 degrees F.
2. Using olive oil and a paper towel, coat a large baking sheet or use a parchment paper.
3. Combine 1/2 tsp Himalayan salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw shrimp, make sure they are lathered up. Lay the shrimp on the cookie sheet and lightly drizzle with olive oil. Bake for 5-8 minutes or until the shrimps turn pink and curl in on themselves.
4. Meanwhile combine the diced avocado, lime juice and remaining 1/2 tsp salt in a small bowl.
5. Combine the yogurt and minced chipotle pepper in a different small bowl.
6. Assemble your creation by placing a tsp of avocado mixture (It’s usually 1 or 2 diced pieces) in a tortilla chip, followed by a dollop (aka a 1/2 tsp) of sour cream mixture, then top with a chili-lime shrimp.
7. Garnish with the chopped cilantro. Enjoy that party in your mouth!
Let me know what you think? Did you substitute any ingredients? I’m DYING to try it with some pulled chicken!!
