This one is for our die-hard guacamole lovers...
Just in time for Cinco de Mayo, we’re bringing you our vibrant Smoke Paprika Shrimp Guacamole, which is seriously delicious! This dip is delicious on its own, served with tortilla chips, or paired with our Crispy Black Bean and Kale Tacos. Basically there is no wrong way to eat this shrimp guacamole.
This recipe is the perfect mix of creamy guacamole, smoked paprika-grilled shrimp, and a little pickled red onion for some additional tanginess.
Looking for more Mexican-inspired dips? Check out our WOT-Approved Dips for Cinco de Mayo!
Smoked Paprika Grilled Shrimp Guacamole
Ingredients
- 8 large shrimp, peeled and deveined
- 1 tsp olive oil
- 1 tsp smoked paprika
- 4 large avocados, halved and pitted
- ½ tsp Kosher salt
- 1 clove garlic, minced
- 1 jalapeño, seeded and chopped
- 5 grape tomatoes, chopped
- ½ lime, juiced
Garnish
- Pickled red onion (optional but delicious)
To serve
- Tortilla chips
Instructions
- In a small bowl, add the peeled and deveined shrimp, olive oil, and smoked paprika. Toss to coat and set aside.
- Heat a grill pan over medium-high heat. Add the shrimp and cook each side for 3-4 minutes, or until fully cooked. Remove from pan and set aside.
For the guacamole
- In a large bowl or molcajete, add the avocado halves, kosher salt, garlic, ½ of the chopped jalapeno pepper, ½ of the chopped tomatoes, and lime juice. Use forks to mash and combine ingredients.
- Add the rest of the chopped jalapeño and chopped tomatoes to the top of the combined guacamole.
- Slice the cooked shrimp into small bite-sized pieces and top the guacamole.
- Garnish with the pickled red onion and serve with tortilla chips.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
