Sweet Potato Bites with Shrimp & Avocado (Edit recipe)

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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.

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PREP TIME

5 minutes

COOK TIME

28 minutes to 30 minutes

INGREDIENTS

11

Serves: 10

Ingredients

2 whole Sweet Potato, orange skin
2 Tbsp Extra Virgin Olive Oil, divided
1 tsp Himalayan Pink Salt - Primal Palate, divided
.5 tsp Black Pepper, divided
2 Avocado, medium
1 Lime, juiced
.25 cup Red Onion, finely diced
.125 tsp Cumin, Ground
.5 lb Shrimp, Raw, (51-60 count), peeled and deveined
1.5 tsp Old Bay Seasoning
3 Tbsp Cilantro, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Wash sweet potatoes and slice into ½-inch rounds. Brush both sides of the sweet potato slices with olive oil (about 1 tablespoon total) 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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	79
Fat:	3 g
Carbohydrates:	9 g
Protein:	4 g
Cholesterol:	33 g
Sodium:	402 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.