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. This is a recipe reimagined from the early days of my blogging journey and the upgrade is a sure winner.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes

Servings: 10 portions

Calories: 144 kcal per serving

Ingredients

2 - sweet potatoes
2 tablespoons - olive oil
2 - avocados
¼ cup - red onion
1 - lime
½ lb - shrimp
1 ½ teaspoons - Old Bay seasoning
1 tsp - kosher salt
½ tsp - black pepper
⅛ tsp - ground cumin
3 tablespoons - cilantro

Instructions

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.
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.

Nutrition