Tortilla bites with guacamole and shrimp
- Preparation 45 min
- Cooking 5 min
- Servings About 40 bites
- Freezing I do not suggest
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🍤 The tex mex apéro in one bite. Homemade guacamole, spiced shrimp, tortilla bowl chips
These tortilla bites with guacamole and shrimp are the appetizer that silences everyone from the very first bite. A generous homemade guacamole. Avocados fork-mashed with lime juice, fresh cilantro, red onion, tomato, garlic and a touch of sriracha. Scooped into bowl-shaped tortilla chips, topped with a smoked paprika and lime-sautéed shrimp. Forty bites, one pan, 45 minutes flat. Perfect for a soccer match, a Super Bowl party, a patio get-together, a friends night in or any occasion where you want to put something spectacular on the table without spending the evening in the kitchen. And yes. Serve with a good cold beer, just like the recipe prescribes.
🔥 Homemade guacamole in 5 minutes. No compromises on freshness
What sets these tortilla bites apart from any ordinary tex mex appetizer is the homemade guacamole. The avocados get fork-mashed, not blended, never blended, to keep the texture, the character and the little chunks that make all the difference in the mouth. Lime juice protects the colour and brings the acidity, fresh cilantro and red onion give the vegetal punch, the seeded tomato adds freshness without waterlogging the guacamole, and the sriracha brings the dialled-in heat. Plastic wrap pressed directly onto the surface of the guacamole is the essential technique to prevent browning. Simple, fresh, authentic. And so much better than anything from a jar.
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🥑 Fork-mash only. Never blend
The guacamole must be fork-mashed, not processed in a blender or food processor. The fork gives a texture with irregular avocado chunks and a consistency that holds well in the tortilla bowl chips. Blended guacamole is too smooth, too dense and slides right out of the little cups. The goal is a rustic texture. Creamy in some spots, chunky in others.
🍋 Plastic wrap directly on the guacamole. The only real anti-browning technique
To prevent the guacamole from turning brown on contact with air, the foolproof technique is to press plastic wrap directly onto the surface of the guacamole, not over the bowl, on the guacamole itself, chasing out all air bubbles. It’s the oxygen that causes the avocado to oxidize, not time. With this technique, the guacamole stays perfectly green for up to 4 hours in the refrigerator.
🍤 Pat the shrimp dry before cooking. The step everyone skips
The shrimp must be thoroughly patted dry on several layers of paper towel before going into the hot pan. Wet shrimp create steam on contact with the hot oil, which prevents the beautiful pink colour and the light sear that’s characteristic of this recipe. Well-dried shrimp sear instantly in the pan, cook in 2 to 3 minutes and come out with great colour and much more flavour.
🌶️ Adjust the sriracha to your crowd
The sriracha is listed at 1 tsp in the guacamole. That’s a light, accessible heat for most people. For a spice-loving crowd, go up to 2 tsp. For a mixed crowd that includes kids or heat-sensitive guests, reduce to ½ tsp or skip it entirely. The cilantro and lime will already bring plenty of character to the guacamole even without the sriracha.
⚡ Assemble and serve immediately. The chips go soft fast
The bowl-shaped tortilla chips must be filled and served right away. The moist guacamole starts softening the crispy base of the chips from the moment they’re filled. After 15 to 20 minutes, the chips lose their crunch and the bite goes limp. Prep all the elements ahead and only fill the chips at the very last moment, just before bringing the platter to the table.
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Guacamole
- 4 large avocados, peeled and diced
- Juice of 1 lime
- 3 tbsp (45 ml) fresh cilantro, finely chopped
- 2 tbsp (30 ml) red onion, finely chopped
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) sriracha (or to taste)
- 1 tomato, seeds removed, finely chopped
- 1 garlic clove, finely chopped
- Salt and ground pepper
Shrimp
- 1 tsp (5 ml) smoked paprika
- ¼ tsp (1.25 ml) garlic powder
- 340 g (12 oz) raw shrimp (size 51-60), peeled and deveined, tails removed
- Olive oil
- Juice of ½ lime
- Salt and ground pepper
Assembly
- About 40 bowl-shaped tortilla chips (Tostitos style)
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Preparation
Guacamole
- Place the diced avocado in a large bowl and add the lime juice. Mash with a fork and mix well to get a good texture.
- Add the cilantro, red onion, olive oil, sriracha, tomato and garlic. Season with salt and pepper. Mix well. Press plastic wrap directly onto the surface of the guacamole to prevent air contact and refrigerate.
Shrimp
- In a small bowl, mix the smoked paprika and garlic powder. Set aside.
- Rinse the shrimp and drain well. Pat dry thoroughly on several layers of paper towel. Set aside.
- In a large pan over high heat, drizzle in a thin stream of olive oil. Add the shrimp and toss immediately to coat well with the oil.
- Add the spice mix, lime juice, salt and pepper. Cook for 2 to 3 minutes, stirring, until the shrimp are pink and cooked through. Transfer to a plate.
Assembly
Fill the tortilla bowl chips with guacamole, top with one shrimp each and serve immediately with a good cold beer!
Partially. The guacamole can be made up to 4 hours ahead using the plastic wrap technique pressed directly onto the surface. The shrimp can be cooked up to 2 hours ahead and kept in the refrigerator. Let them come back to room temperature for 15 minutes before assembling. The tortilla bowl chips should only be filled at the very last moment to preserve their crunch.
Yes. Flat tortilla chips work well as a base. Just spoon the guacamole directly onto the chip and top with a shrimp. Small endive leaf cups, thick cucumber rounds or toasted bread pieces are also excellent alternatives that are gluten-free or lighter. The Tostitos bowl chips remain the most practical option for keeping the filling in place.
Yes, as long as they’re reheated quickly. Pre-cooked shrimp only need 1 to 2 minutes in the hot pan with the spices and lime juice. Just enough to warm through and coat with flavour without overcooking. Don’t exceed this time: reheated cooked shrimp that stay in the pan too long turn rubbery.
The foolproof technique is plastic wrap pressed directly onto the surface of the guacamole with no air bubbles between the two. The lime juice in the recipe also helps slow oxidation. Avoid making the guacamole more than 4 hours ahead even with these precautions. Once the bites are assembled, serve within 15 minutes. There’s no magic fix once the guacamole is exposed to air in the chips.
Yes. Size 31-40 or 41-50 shrimp give a more generous and visually impressive bite. Adjust the cooking time accordingly: larger shrimp need 3 to 4 minutes rather than 2 to 3. Make sure the shrimp fits comfortably in the tortilla bowl cup. Too large and it overflows, making the bite difficult to eat in one go.
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