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.
Servings: 10
Ingredients
For sweet potato rounds
- 2 sweet potatoes
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt or more
- ¼ teaspoon black pepper
For avocado topping
- 2 medium avocados
- 2 tablespoons finely diced red onion
- 1 lime juiced
- ¼ teaspoon kosher salt
- 1 pinch black pepper
- ⅛ teaspoon ground cumin
For shrimp
- ½ pound small shrimp 51-60 count, peeled and deveined
- 1 tablespoon olive oil
- 1½ teaspoons Old Bay seasoning
For assembly and serving
- 3 tablespoons chopped cilantro
- 2 tablespoons finely diced red onion
Instructions
For sweet potato rounds
- 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.
For avocado topping
- While potatoes are roasting, 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 ⅙ teaspoon ground cumin.
For shrimp
- Use a paper towel to pat dry the peeled and deveined shrimp. Add to a small bowl with 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.
For assembly and serving
- 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.