Crispy Potato & Shrimp Bites
Servings: 10 • Prep time: 5 mins • Cook time: 30 mins
First off, shout outs to No Crumbs Left for the inspiration! Did my own little rendition of these and they're super simple and very tasty. The combination of textures with the crispy potato, the creamy guac and tender shrimp makes it a great snack for any occasion. There is also a unique flavor profile of all the components. The potato has a slight bitterness to it, while the guac exerts a tarty yet subtly sweet bite, with the shrimp adding a salty (but not overpowering) finish! Hope you guys enjoy making these!
1 large potato
1/2 shrimp (peeled)
1 tbsp lime juice
1/4 cup dill (chopped)
1 shallot (diced)
1/4 cup olive oil
1 tbsp smoked paprika (sweet or spicy)
salt & pepper
1. Preheat oven to 360°F.
2. Slice potato into 1/8 inch medallions. Using half your oil, grease a baking tray gently placing your potato medallions alongside each other. Season with a couple pinches of salt and pepper. Bake for about 25-30 minutes (or until golden brown & crispy edges). *When there is about 10 mins left you can begin the next steps*
3. In a bowl, smash avocado thoroughly. Add in lime juice, chopped dill (leave some to garnish) and shallots. Season with a couple pinches of salt and pepper. Mix together and set aside.
4. Heat up a pan to medium-high heat and add in remaining olive oil. In a bowl mix shrimp with paprika and a couple pinches of salt and pepper. Add shrimps to pan, placing them on their side. Cook each side for about 1 1/2 - 2 mins (until they turn pink). Remove and transfer to a plate.
5. Assembly time! Take your potato medallion and add a tablespoon of the dill guacamole. Gently spread it around medallion (try to stay about half an inch from the side). Place shrimp in the center and garnish with dill. VOILA!