Shrimp Guacamole Bites

During the summer, my definition of “lunch” becomes a little fuzzy. On a relaxed afternoon of grazing and potlucking, I can happily, chip, dip, and Shrimp Guacamole Bite my way to a full meal.

Spicy Guacamole Shrimp Bites. Fast, easy, and SO addictive! The perfect appetizer recipe for your next party, tailgates, or Cinco de Mayo! Recipe at | @wellplated

Come to think of it, the same phenomenon (appetizers, chips, and dip sneakily counting as a main course) happens at football season. And the holidays. I’m sensing a theme here.

Appetizers all around!

Shrimp Guacamole Bites—A Crowd-Pleasing Shrimp Appetizer

Spicy Guacamole Shrimp Bites. FAVORITE appetizer! Tortilla chips topped with creamy avocado, juicy roasted shrimp, and a squeeze of lime. Recipe at | @wellplated

These spiced Shrimp Guacamole Bites are one of my favorite party munchies. They combine an appetizer classic of which I will never grow weary (chips and guac) with an easy upgrade (five-minute chili roasted shrimp) to create a whole new experience. They’re salty, crunchy, creamy, and juicy all at the same time.

They also happen to be one of your favorite munchies! I developed the recipe for these shrimp bites a few years ago. They’ve remained a reader favorite since, so I thought it was time for a little photo refresh, and I added a recipe video too.

Spicy Guacamole Shrimp Bites. Easy, addictive appetizer recipe with shrimp, avocado, and tortilla chips. Recipe at | @wellplated

To keep the recipe prep as quick and easy as possible, I usually opt for storebought guacamole (Sabra’s spicy guacamole is delish), then gussy up its flavor by stirring in a squeeze of fresh lime juice and cilantro. Dollop the guac on the chips and add the shrimp, and you have a one-bite delight guaranteed to disappear at any party.

Or at least these shrimp guacamole appetizers are one bite when I eat them in a hurry. I recommend trying the single-bite method at least once if you are among friends. If you are with your boss, I still recommend trying it—just slip away into a corner with your appetizer plate…and a napkin.

(Another shrimp appetizer idea: these Coconut Pineapple Shrimp Skewers! And for a full on shrimp feast, might I suggest checking out Garlic Shrimp with Quinoa and Skinny Cajun Shrimp and Grits?)

Shrimp Guacamole Bites. Easy, addictive, and great for a football party, summer picnic, or game day! Recipe at | @wellplated

I tend to leave the shrimp tails on for presentation purposes, but if you prefer to remove them for easier eating, you can certainly do that. I’d suggest doing so after the shrimp roasts, because I find that if I leave the tails on, they are less likely to dry out.

Spicy Guacamole Shrimp Bites. Fast, easy, and SO addictive! The perfect appetizer recipe for your next party, tailgates, or Cinco de Mayo! Recipe at | @wellplated
5 from 4 votes
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Spicy Shrimp Guacamole Bites

Yield: 28 bites, approx.
Prep Time:
25 mins
Cook Time:
5 mins
Total Time:
30 mins
Spicy Shrimp Guacamole Bites are the perfect appetizer recipe for any party! Tortilla chips topped with guacamole and juicy roasted shrimp.


  • pound raw large shrimp — 25–30 count, peeled and deveined, about 28 shrimp total (I bought mine frozen, then thawed them in a bowl of warm water)
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1 cup prepared guacamole — I used Sabra Spicy for an extra kick
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro — plus additional for garnish
  • Bite-sized round corn tortilla chips — 1 per shrimp
  • Crumbled feta cheese or queso fresco — for serving


  1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the shrimp in a large mixing bowl, drizzle with olive oil, then sprinkle with chili powder, cumin, smoked paprika, and kosher salt. Toss to coat, then spread the shrimp on in a single layer on a large baking sheet. Roast for 4 to 6 minutes, just until the shrimp are opaque and cooked through. (Do not overcook, or the shrimp will be chewy.) Set aside.
  2. In a small bowl, combine the guacamole with the lime juice and 1 tablespoon cilantro.
  3. To assemble the bites: Top each tortilla chip with a spoonful of the guacamole and a roasted shrimp. Garnish with additional fresh cilantro and cheese. Serve at room temperature.

Recipe Notes

  • Because the guacamole softens the chips as the bites sit, I recommend assembling the bites immediately before serving.
  • If you'd like to prep ahead, you can roast the shrimp a few hours in advance. Let come to room temperature before topping the chips. The guacamole can also be stirred with the cilantro and lime juice a few hours in advance. Store it in the refrigerator in an airtight container with plastic wrap pressed on the guac's surface to deter browning.
Course: Appetizer
Cuisine: American, Mexican
Keyword: Easy Appetizer Recipe, Spicy Shrimp Guacamole Bites

Nutrition Information

Amount per serving (1 bite) — Calories: 40, Fat: 2g, Cholesterol: 31mg, Sodium: 97mg, Carbohydrates: 1g, Fiber: 1g, Protein: 4g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I love this idea especially for parties! Easy and super yum with the shrimp. Chips and dip kicked up a notch.

  2. I completely agree about cooking on Sundays. Making it an entire day’s affair is just the most wonderful thing. 

  3. This would absolutely make it a nice pair with sangria this coming weekend get together with friends! And that guacamole, yum!

  4. I made this recipe last night for a neighborhood happy hour.  It was fun to put together and tasted great! But…I used the “scoops” instead of the flat chips and they got very soggy, very fast. Any advice?

    • Kim, I’m so glad you were happy with how this recipe tasted! As with any chip and dip, the longer the dip sits on the chip, eventually it will become soggy. I’d suggest choosing a chip that’s a bit firmer/thicker. It’s also possible that your shrimp was extra juicy or your guac more moist, which would have made a difference too. You could try adding extra avocado to the guac next time so it’s less moist.

    • I used mini wonton wraps n a mini muffin tin tin spray with cooking spray cook till they’re a slight golden 350 a few minutes then mix filling then fill an serve

  5. Where do you put the kosher salt?  Mix in with the guac or sprinkle on shrimp with the other seasonings?  It’s not mentioned in the recipe- only the ingredient list. Thanks!

  6. My friend sent me this recipe because I told her i couldn’t make a decent appetizer. I will definitely try this for our neighborhood picnic. It sounds easy but delicious. Thanks

  7. Could you tell me what brand of chips you used? I’m having trouble finding the little flat rounds. Making these for an engagement cocktail party tomorrow. Thanks!

  8. Can I make the shrimp ahead of time.

    • Hi Lisa! Ideally, the shrimp would be cooked the same day as you’re serving it, but you could also make them one day ahead if you like. Whatever option you choose, I would keep them in the fridge until you’re ready to assemble the bites.

  9. Would love to make your bites for a fundraising event. How long do you think the shrimp could sit out? Would it be the worst thing if they were even served a little cool? 

    • Hi Ashley, the shrimp should be okay to sit out for an hour or two (official food safety guidelines advise against letting shellfish sit at room temperature for extended periods of time), and as with any chip and dip, eventually the chips will start to become soggy. I think serving them on the cool side would be fine!

  10. I’m going to make this for our 4th of July bbq but will likely remove the tails first. I think it would be messy at a party have to pull those off while trying to eat the whole thing. But OMG, these sound good!

  11. Connie Van Wallendael Reply

    Would like to make this but not a fan of guacamole .  Have you used any other dip or sauce?

    • Hi Connie, unfortunately guacamole is pretty essential to this recipe, so I haven’t tried it with anything else. You could check out this taco dip or this hot crab dip if you’re looking for a seafood-type appetizer!

    • Hi, Connie. I haven’t tried this, but I have seen a similar recipe that includes smashed seasoned sweet potato (in place o the guac) and a blackened seasoning on the shrimp. You could try that.

    • Or.. even.. Sabra Extremely Spicy Roasted Red Pepper Hummus in place o the Guac…

  12. Shawnna Griffin Reply

    hey girl- these bites look amazing! right up my alley!

  13. OH. EM. GEE. These look so delicious, Erin! 

  14. RickyGotSkills Reply

    Excellent! Made some tonight from the picture. Simply awesome! Super easy to make small batches and feed two hungry adults. Kudos! :)

  15. Ann McCullough Reply

    What about serving them on plain rice crackers instead of tortilla chips? I love the idea of the latter (especially jalapeno flavoured ones!) but don’t want the fuss of last minute preparation

    • Ann, that’s a really interesting idea! I think those might hold up a bit better, though they still won’t be able to last at room temp for hours. Personally, I prefer the tortilla chip flavor with the guacamole, but if you like the flavor of rice crackers with guacamole, feel free to experiment! You might want to salt the bites a bit (taste them first), since tortilla chips usually have more salt than rice crackers.

  16. I made these yesterday for our 4th of July dinner. They were excellent! My only problems were my store didn’t have the flat round Tostitos, just the cup-shaped ones, which was fine, but my large shrimp were too large for them. I did remove the tail before baking so I don’t know if that made a difference but they didn’t stay in a nice tight curve. I’ll try a bit smaller next time. But YUMMY!

    • Val, I’m so glad you enjoyed the bites! Thanks so much for giving them a try and taking the time to report back. :)

  17. Hi Erin, what size are the tortillas, I can only get 6” dis corn tortillas and need to cut out with a cook cutter! 

  18. I tried this for the first time and it was big hit all around!! Will defiantly make this again. And again and probably again. Best part is it’s sooo easy!

    • YAY!!! I am so happy to hear that Gail. Thanks so much for leaving this wonderful review. I really appreciate it, and it is so helpful for others considering the recipe too!

  19. I made this and substituted baked wontons for the chip or cracker.  Perfect appetizer 

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