Disclosure: This avocado and spicy shrimp bites shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplyAvocado #CollectiveBias
Fast and Easy: Avocado and Spicy Shrimp Bites. Baked wonton cups seasoned beautifully then filled with spicy shrimp, creamy avocado and fresh vibrant cilantro.
Spicy Shrimp Avocado Bites
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Perfect for any party, get together or just as a great “me time” snack: these spicy shrimp avocado bites are simply delicious and seriously easy to make and assemble!
When I was younger, my mom would throw a big New Year’s Eve party every year. For most of our family meals we ate a vegetarian diet, but on New Year’s Eve we could eat whatever we wanted. It was my favorite night of the year!
One thing you would always find on her NYE menu was shrimp; usually cooked a couple different ways for more variety.
I don’t eat vegetarian in my own home, but I have carried on the tradition of shrimp on New Years Eve. I like making it into finger foods and therefore easy to serve at parties.
What makes these spicy shrimp and Avocado bites so good is the spicy shrimp and the avocado. That combination is glorious! While the wonton wrappers are delicious and beautiful, they are not an absolute must:
- Try using those little scoop like chips in the wonton wrappers place for saved time. Or,
- Make the wonton cups a day or two ahead of time and just fill them right before serving.
With the avocado coming in a pre-seasoned dip, that makes it super simple to assemble these bites of deliciousness in no time! The convenience of a fresh avocado without all the fuss.
Don’t go sparingly with the SIMPLY AVOCADO™ dip!
Speaking of that avocado dip: for these yummy bites, I use WHOLLY® Avocado’s SIMPLY AVOCADO™ .
SIMPLY AVOCADO™ creates some “happy happy” in my life because it just makes things easier. It is a pure, wholesome avocado dip and spread with minimal flavor enhancing ingredients. Basically, an extremely delicious, convenient and fast substitute for fresh avocado.
I found this delightful dip in the refrigerated dressings and dips section by the fresh produce at Walmart, and conveniently enough, the wonton wrappers were literally right below the dip. Two birds with one stone y’all!
We like to party
At the beginning of this post I mentioned that my mom always made shrimp for New Years Eve. These are great for that! However, they are so easy to make that you can whip some of these up any day of the week and call it a party!
Don’t be put off by the amount of salt I am using for the shrimp. It will be rinsed off!
Y’all remember from my Turkey recipe how I talked about the importance of brining things? Well even with seafood I find it to be important. However, unlike my Pork Rack recipe where we brine it for 24 hours; this shrimp recipe need only be in the brine for 10 minutes.
In fact, you should not let it sit in the brine for any longer than that. Also, if you are using small shrimp instead of Large or Jumbo, then drop the brining time down to 8 minutes instead of 10.
Brining or marinading or soaking the shrimp in salt water beforehand leads to such depth of flavor that you will not regret it for even a second.
Okay y’all, enough talk let’s eat!
Oh wait!!! One more quick tip for ya:
- I highly suggest you use the jumbo shrimp for this recipe! Large works too, but I wouldn’t go any smaller than that.
Now, let’s eat!
Recipe for Avocado and Spicy Shrimp Bites:
- 24 Wonton Wrappers
- 3 TBS Vegetable or Canola Oil
- 1.5 TBS Light Corn Syrup
- Salt and Pepper
- *Or just use scoop-like tortilla chips
- ABout 30 shrimp (because you'll want a couple extras!). Usually about half of a 12 to 16 ounce bag of large/jumbo shrimp, uncooked and deveined and peeled
- 4 cups of water
- 1/3 cup of salt
- The RUB
- 2 tablespoons butter
- 1/2 tsp Garlic powder
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Paprika
- 1/2 tsp Sugar
- Mix all together
- Fresh Cilantro
- Lime Wedges
- WHOLLY® Avocado’s SIMPLY AVOCADO™ Sea Salt OR Garlic Herb
- Preheat oven to 350F degrees.
- Brush one side of Wonton wrappers with oil and sprinkle generously with salt.
- In a mini muffin tin, place oil side down and bake for 3 minutes.
- Lightly brush the inside of the cups with the light corn syrup and lightly sprinkle with salt. (The Corn syrup creates a thin moisture proof barrier so your wonton cups don't get soggy when you fill them).
- Return to the oven for 5-6 more minutes or until golden brown.
- Set aside until ready to use.
- Fill a bowl with the cold water and the salt. Add your peeled shrimp and let it sit for 10 minutes (no longer).
- Drain and rinse well.
- Sprinkle with the RUB.
- In a large frying pan put your butter and turn the heat to medium medium high.
- When the butter is just starting to bubble/ foam, add your marinated and seasoned shrimp.
- Let your shrimp cook for three minutes, flipping it halfway through, until the shrimp has all turned pink.
- Place fresh Cilantro leaves in the bottom of each wonton cup.
- Add a large dollop of SIMPLY AVOCADO™
- Place one shrimp on top.
- Serve within the hour with lime weges to squeeze on top.