Perfection in each bite is how I describe this shrimp and guacamole appetizer. You don’t have to follow a paleo lifestyle to appreciate this easy, sure-to-be crowd pleaser.
This recipe pairs a lot of my favorite brands: Melissa’s Produce Japanese Murasaki sweet potatoes, Sizzlefish shrimp, OMghee ghee, and Yucatan guacamole. Heaven in each bite. No seriously this simple appetizer is not only healthy but also easy to make and super tasty.
In general this recipe is pretty basic. The idea for this all started when my 5 pound box of Murasaki sweet potatoes arrived from Melissa’s Produce with their gorgeous purple skin. If you’re not familiar with Murasaki sweet potatoes, definitely check them out. They’re a great summer find! I sliced the sweet potato but I didn’t peel it. I wanted that pretty purple skin to be visible. Next up the shrimp. When my Sizzlefish shrimp arrives, I have to contain myself from using them all right away. They’re that good. Obviously I did not make my own guacamole. I’ve really been fan crushing on Yucatan’s spicy guacamole at the moment. It’s the perfect blend of avocado and heat. The shrimp is seasoned and cooked in ghee. For the seasoning, I used Flavor God’s sweet and tangy seasoning but really you can use your favorite seasoning whether it be cajun seasoning, taco seasoning, etc. Flavor God has all those seasonings BTW. Depending on how thin you slice your sweet potatoes, you might need to bake them longer than the time listed. The key is trying to make them all the same thickness regardless of how thick or thin you make them.Print
- 1/2 lb Sizzlefish shrimp
- 1/2 lb sweet potatoes, sliced into 1/4-inch rounds
- 1 cup guacamole
- 1/4 cup fresh cilantro, chopped
- 1 tbsp seasoning (I used Flavor God’s sweet & tangy)
- 1 tbsp ghee
- Bake sweet potatoes for 35-40 minutes or until soft. Let cool 5-10 minutes once done cooking.
- In a medium-size skillet, heat ghee over medium-high heat.
- Season shrimp with tbsp of seasoning, add to skillet and cook 3-5 minutes each side. Remove from heat.
- To assemble: top each sweet potato bite with 1 tsp of guacamole, shrimp and fresh cilantro.
Keep it simple; with so many flavors already in the dish, I just topped this with fresh cilantro. If you make this, let me know in the comments if you add any variations to the recipe.
This post contains affiliate links, which means I receive money if you make a purchase using this link. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/, https://fitslowcookerqueen.com/about/disclosure-policy/affiliates/