So, this is barely a recipe because it’s so simple…but that’s kind of what I like so much about it. My outlook is, if I’m gonna make an appetizer, I’m not going to spend more than 30 minutes on it. While I’m generally not crazy about little mini cutesy foods in tiny packages because I find them tedious with little payoff, this has become my go-to appetizer for when I have friends over for dinner. It takes practically no time, is totally not tedious and the payoff is huge because they are freaking delicious. I can’t get enough of them. I ate
almost the entire platter to myself today.
Here’s how it goes:
Marinate some mini teeny tiny shrimp in Royito’s in a plastic bag for a hour or so. I took pictures of this and then realized my memory card was not in the camera. Genius. (Side note: if you can’t find small shrimp, just use regular sized shrimp and cut into pieces when it’s time to assemble.
Take them straight out of the marinade and into a pan over medium heat- you won’t need any oil or anything because there is enough moisture from the marinade.
These will take barely a minute to cook because they are so tiny, and you don’t want to go longer than that because overcooked shrimp are not delicious. Once cooked through, transfer them to a plate lined with a paper towel. If there are juices in the pan, pour those over the shrimp to let them absorb the extra flavor.
There. That was the only cooking you have to do for this. Now time to assemble. First, get a cracker. You can use any kind you want, but I found these round corn crackers work best. And they are gluten-free, if that’s a concern. The brand I use is called Garden of Eatin’, because they are tasty and that is a hilarious pun.
Now put guacamole on them, followed by the shrimp, and then sprinkle a mixture of lemon zest and chopped fresh cilantro on top. You can use a good store bought guac or make your own (we have a delicious Royito’s recipe). I realize I am probably insulting your intelligence by doing step-by-step pictures of this but I’m doing it anyway.
And, um, you’re done! Yeah. I told you it was easy.
Spicy Shrimp and Guacamole Bites
20 crackers (enough for 4-5 people)
1/2 lb. mini shrimp, peeled and deveined
1/2 cup Royito’s Hot Sauce
20 round corn tortilla chips, or any cracker you like
1 cup guacamole, store bought or homemade
Zest of 1 lemon
2 tbsp chopped fresh cilantro
Marinate the shrimp in 1/2 cup Royito’s for 1-2 hours. Toss the shrimp directly from the marinade into a saute pan over medium heat. You won’t need any oil because you’ll get enough moisture from the marinade. Cook for about 1 minute, flipping halfway through. Transfer to a plate line with a paper towel, pouring any juices from the pan over the shrimp to absorb more flavor.
For assembly: Spread a small amount of guacamole over the crackers and place the shrimp on top. Sprinkle all of them with the lemon zest and cilantro. Serve immediately.