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Shrimp and Guacamole Dip

This is easily an appetizer for 2, or a light lunch/dinner for 1……………or double the recipe and Guacamole to make a platter.

It can come together quickly if you have leftover Guacamole. If not, it is easy enough to make, while the shrimp cooks and rests at room temperature.

The dip has very few Carbs, Chips will be in addition to.

Course Appetizer, Entertaining, Lunch, Main Course
Cuisine Mexican
Keyword Avocado, Cherry Tomatoes, Cilantro, Feta Cheese, Shrimp

Ingredients

  • 1 cup (272 gr) Guacamole 6.24 CHO
  • 8 Shrimp 0 CHO
  • 1/8 tsp. cumin 0 CHO
  • 1/8 tsp. paprika 0 CHO
  • 1/8 tsp. salt 0 CHO
  • 1.5 TBSP olive oil 0 CHO
  • 2 TBSP (15 gr) Feta, crumbled 0 CHO
  • Cilantro to garnish 0 CHO
  • Tortilla Chips CHO dependent on your product and serving amount.

TOTAL CHO 6.24 CHO

Instructions

  1. Whisk together oil, cumin, paprika and salt. Pour over shrimp and gently toss until shrimp is evenly covered.
  2. Heat a medium skillet on medium high heat. When the skillet is hot, add the shrimp and cook 2 minutes per side. Remove shrimp to a plate and let rest while preparing the guacamole.
  3. Place guacamole on a serving platter and top with room temperature shrimp.
  4. Crumble Feta Cheese and garnish with chopped cilantro.
  5. Serve immediately with tortilla chips.