Shrimp Guacamole Bites
Crispy scoop chips filled with creamy guacamole and topped with tender taco-seasoned shrimp — this 4-ingredient appetizer is the ultimate easy party finger food. Ready in just 20 minutes and endlessly customizable.
Ingredients
- 1 bag scoop or dipper-style tortilla chips
- 12 oz raw shrimp peeled and deveined
- 2 teaspoons taco seasoning
- 16 oz guacamole store-bought or homemade
Optional garnishes:
- Fresh cilantro leaves
- Fresh lime juice
- Hot sauce
- Cotija cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a rimmed baking sheet.
- Pat the shrimp dry with paper towels. Toss in a bowl with the taco seasoning until evenly coated.
- Spread the shrimp in a single layer on the prepared baking sheet. Bake for 8 to 10 minutes until fully cooked, pink, and opaque.
- While the shrimp bake, arrange the scoop chips on a serving platter. Spoon guacamole generously into each chip.
- Once the shrimp are done, place one shrimp into each guacamole-filled chip.
- Garnish with fresh cilantro, a squeeze of lime juice, or your preferred toppings. Serve immediately.
Notes
Pat shrimp dry before seasoning for the best flavor and texture.
Medium shrimp (41–50 count) fit perfectly in scoop chips.
Do not overbake — shrimp cook quickly and become rubbery if left too long.
Assemble right before serving to keep the chips crispy.
Pre-cooked shrimp can be used — simply warm in the oven for 3 to 4 minutes after tossing with taco seasoning.
Components can be prepared a day ahead and stored separately in the refrigerator.
Medium shrimp (41–50 count) fit perfectly in scoop chips.
Do not overbake — shrimp cook quickly and become rubbery if left too long.
Assemble right before serving to keep the chips crispy.
Pre-cooked shrimp can be used — simply warm in the oven for 3 to 4 minutes after tossing with taco seasoning.
Components can be prepared a day ahead and stored separately in the refrigerator.
Tried this recipe?Let us know how it was!