Sweet Potato Bites with Shrimp & Avocado
Feb 02, 2025, Updated Apr 18, 2025
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These Sweet Potato Bites with Shrimp & Avocado are the ultimate Whole30-compatible appetizer to fuel your game day! A perfect balance of natural sweetness from the potato, a bit of spice from the shrimp, and creamy goodness from the avocado, they’ll have everyone coming back for just one more. This is a recipe reimagined from the early days of my blogging journey and the upgrade is a sure winner.
Hot tip when choosing shrimp for this recipe: Look for shrimp that is 51-60 count, which denotes the approximate number of shrimp per pound. When in doubt, ask at your local seafood counter.
Sweet Potato Bites with Shrimp & Avocado
These Sweet Potato Bites with Shrimp & Avocado are the ultimate Whole30-compatible appetizer to fuel your game day! A perfect balance of natural sweetness from the potato, a bit of spice from the shrimp, and creamy goodness from the avocado, they’ll have everyone coming back for just one more. This is a recipe reimagined from the early days of my blogging journey and the upgrade is a sure winner. Hot tip when choosing shrimp for this recipe: Look for shrimp that is 51-60 count, which denotes the approximate number of shrimp per pound. When in doubt, ask at your local seafood counter.
Ingredients
- 2 sweet potatoes
- 2 tablespoons olive oil, divided
- 2 medium avocados
- ¼ cup red onion, finely diced
- 1 lime, juiced
- ½ lb. small shrimp, 51-60 count, peeled and deveined
- 1½ teaspoons Old Bay seasoning
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- ⅛ teaspoon ground cumin
- 3 tablespoons cilantro, chopped
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Wash sweet potatoes and slice into ½-inch rounds. Brush both sides of the sweet potato with olive oil and place on prepared baking sheet. Season with kosher salt and black pepper.
- Roast potatoes in the oven for 20 minutes. Flip and roast for an additional 8 to 10 minutes.
- While potatoes are roasting, make guacamole: Cut avocados in half, remove seeds and scoop fruit into a bowl. Mash with a fork, until almost smooth. Add in 2 tablespoons diced red onion and the juice of 1 lime. Stir to combine. Season with ¼ teaspoon kosher salt and a pinch of black pepper, plus 1/8 teaspoon ground cumin.
- For the shrimp: Use a paper towel to pat dry the peeled and deveined shrimp. Add to a small bowl with remaining 1 tablespoon olive oil and 1½ teaspoons Old Bay seasoning. Toss to combine.
- In a skillet preheated over medium-high, add shrimp in a single layer. Cook for about 2 minutes and flip to finish cooking for an additional 1 minute to 90 seconds.
- Finish the dish by adding a spoonful of guacamole onto each sweet potato round and top with a cooked shrimp. Garnish with remaining diced red onion and chopped cilantro. Serve right on the baking tray or transfer to a serving platter.
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