I am still thinking about these little appetizers I put together during the big game yesterday. These are an easy warm appetizer for anyone doing Whole30 or just looking for a healthy alternative to a loaded baked potato skin.
The guacamole gives each potato slice a bit of freshness and also offsets the slight bit of spice you get from the Old Bay-seasoned shrimp. A tray of these will get snapped up in no time for your next party of event. This recipe can easily be doubled (or tripled) without having to make extra guacamole – because the recipe below gives you a good amount.
For the potatoes:
6-8 small yukon gold potatoes
2 tablespoons avocado oil
Cracked black pepper
Preheat oven to 400 degrees F. Wash potatoes and slice lengthwise into 1/2-inch thick pieces. Toss potato slices in a small bowl with avocado oil, seasoning with salt and pepper. Bake on a parchment-lined baking sheet for 12 minutes. Flip and roast another 12 minutes on the other side.
For the guacamole:
4 medium avocados, ripe
1/2 cup red onion, fine diced
1/4 cup cilantro, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Cut avocados in half, remove seeds and scoop fruit into a bowl. Mash with a fork, until almost smooth. Add diced onion and juice of two limes to the bowl. Stir to combine. Add in cilantro, salt, pepper and garlic powder. Stir to combine and adjust seasoning, as needed.
For the shrimp:
15-20 shrimp, peeled and tail removed
1-2 tablespoons olive oil
1 1/2 teaspoon Old Bay seasoning
Rinse and pat shrimp dry with a paper towel. Mix with olive oil and Old Bay seasoning. In a skillet over medium-high heat, cook shrimp for 3 minutes. Flip and cook for another 2-3 minutes, until fully cooked. Remove from pan and set aside on a plate.
Assemble the bites by adding a spoonful of guacamole to each potato slice, topping each with a shrimp. Garnish with extra cilantro and serve!