From the NWTC Culinary Kitchen: Shrimp Guacamole Appetizer

NWTC Culinary instructor Lisa Hickman shares a recipe sure to be a hit at your next gathering.

Shrimp Guacamole Appetizer


For the Marinade:

  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon chili powder
  • pinch cayenne pepper (OPTIONAL)

For the Appetizer:

  • 1 pound medium shrimp — rinsed, peeled, and deveined
  • 1-2 tablespoons lime juice
  • 1/4 cup cilantro — finely chopped (OPTIONAL)
  • guacamole (see recipe below)
  • tortilla chips or, for a twist, sliced cucumbers


  1. In a large bowl, mix all the ingredients of the marinade. Add the shrimp and toss to make sure they're well covered with the marinade. Cover with plastic wrap and refrigerate for 1 hour.
  2. Cook the shrimp in a large pan on medium high heat for about 3-5 minutes or until they're pink and opaque. Remove from heat, place them in a medium bowl, add the lime juice, toss and let them cool completely. Once cooled, add the cilantro.
  3. To assemble the appetizers, place about 2 teaspoons of guacamole on each chip and then place a single shrimp on the guacamole. Serve immediately.


The BEST Guacamole!


Truly the BEST guacamole recipe! It's quick and easy to make, naturally gluten-free and vegan, and always the hit of a party.


  • 3 ripe avocados, peeled and pitted
  • 1 jalapeño, cored and finely diced (add more or less to taste)
  • 1/2 cup finely diced red onion
  • 1 tablespoon fresh lime juice
  • 1/3 cup fresh cilantro leaves, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • optional: 1 Roma tomato, cored and chopped


  • In a medium mixing bowl, use a fork or a potato masher to mash the avocados to your desired consistency.
  • Stir in the jalapeño, onion, lime juice, cilantro, salt, cumin until well-mixed. (If adding tomatoes, stir them in at the very end.)
  • Taste and season with extra salt (plus extra lime juice, jalapeño and/or cilantro) if needed.
  • Serve immediately and enjoy!


Storage Instructions: to store this guacamole, cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate for up to 2 days before serving.