Shrimp and Guacamole Appetizer is a concentrated little bite of Southwestern flavor. A crispy, cheesy garlic-bread square replaces a traditional crostini, topped with a spoonful of creamy fresh guacamole and a perfectly seasoned, pan-fried shrimp. The result is an elegant, low‑carb appetizer that’s ideal for game day, holiday parties, or any casual gathering. Joanie’s version balances richness, creaminess and a smoky spice blend for a crowd-pleasing starter.
Ingredients
The base for this appetizer is our Low Carb Cheesy Garlic Bread, which provides a sturdy, flavorful vehicle without added carbs. You can make the cheesy bread ahead of time and slice it into bite-sized squares—Joanie cut hers into 2 x 2 inch pieces for perfect finger food. The components for the full appetizer include the garlic bread, a fresh lime-and-onion guacamole, and Southwestern‑spiced shrimp. Below is the complete ingredient list organized by component so you can prep in sections.
Shrimp and Guacamole Appetizer
Guacamole is the flavorful link between the bread and shrimp. Joanie’s guacamole is simple: ripe avocados mashed with lime, finely chopped red onion and a pinch of sea salt. Fresh guacamole provides bright acidity and creamy texture that contrasts beautifully with the warm cheesy bread and smoky shrimp.
The shrimp are the showpiece: medium, 20–25 count per pound, tossed in a smoky Southwestern spice blend—smoked paprika, chipotle chili powder and cumin—then quickly seared in hot oil. The spices bring smokiness, a hint of heat and classic Mexican flavors that make each bite memorable. Keep the seasoning proportions as written for the best balance.
Preparation Tips
The Low Carb Cheesy Garlic Bread yields a generous amount, so you’ll likely have leftovers. It freezes well and is excellent for dipping later—try it with marinara or other saucy appetizers. On the party day, reheat the bread briefly and cut it to the desired bite size. Joanie’s 2 x 2 inch pieces work well as easy finger food.
Use medium shrimp for this recipe and avoid overcooking. Bring shrimp to room temperature before you begin so the pan stays hot when they hit it—this ensures a quick sear and tender texture. Cook for about 2 minutes per side in a hot skillet without crowding; then remove and reserve for assembly.
Finish each bite with a sprinkle of chopped cilantro for freshness and color. Arrange on a platter and watch them disappear. These appetizers pair nicely with a classic margarita or other citrus-forward cocktails—if you need a low‑carb option, try a low‑carb margarita mix.
Low Carb Shrimp and Guacamole Appetizer – A Perfect Southwestern Flavor Explosion
This shrimp and guacamole appetizer delivers a concentrated Southwestern flavor: the garlicky, cheesy bread provides richness and crunch, the guacamole adds creaminess and brightness, and the smoky, cumin-forward shrimp brings the savory punch. While some versions use cucumber rounds or bacon as variations, the crostini-style combination of cheesy garlic bread, guacamole and seasoned shrimp is classic and reliably crowd-pleasing.
Shrimp and Guacamole Appetizer
Shrimp and Guacamole with Southwestern flavors—creamy, smoky and perfect for game day or holiday gatherings.
25
15
minutes
30
minutes
202.8
kcal
2.5
g
45
minutes
Ingredients
- Cheesy Garlic Bread
- 6 Eggs
- 1 teaspoon Parsley, chopped
- 1 teaspoon Oregano
- 2 teaspoons Garlic powder
- 1 teaspoon Sea salt
- 2 1/4 cups Almond flour (blanched)
- 3 tablespoons Ricotta
- 1/3 cup Parmesan, grated
- 1 1/4 cups Cheddar, grated
- 3/4 cup Mozzarella, grated
- 2 teaspoons Xanthan gum
- 1 stick Butter, melted
- Garlic Butter Spread
- 1/2 stick Butter, melted
- 1 teaspoon Garlic powder
- Guacamole
- 2 Avocados
- 1 Lime, juiced
- 1 small Red onion, finely chopped
- 1/2 teaspoon Sea salt
- Southwestern Shrimp
- 1 pound Shrimp (20–25 count)
- 1/4 teaspoon Smoked paprika
- 1/2 teaspoon Cumin
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Chipotle chili powder
- 2 tablespoons Olive oil, extra virgin
Instructions
- Garlic Bread
- Preheat oven to 350°F (175°C).
- In a large bowl, beat the eggs. Stir in melted butter, parsley, oregano, garlic powder, and salt.
- Add almond flour, ricotta, Parmesan, cheddar, mozzarella and xanthan gum; mix to a dough.
- Spread the dough evenly on a parchment-lined 9 x 13 inch baking sheet. Smooth with the back of a spoon.
- Bake 25 minutes or until golden, then broil 2 minutes to finish the top.
- Melt remaining butter and stir in garlic powder. Brush garlic butter over the hot bread and cool on a rack; cut into bite-size squares.
- Guacamole
- Halve avocados and remove pits. Scoop flesh into a bowl.
- Mash with a fork and add lime juice, finely chopped red onion and sea salt. Taste and adjust seasoning.
- Southwestern Shrimp
- Combine smoked paprika, cumin, chipotle powder and sea salt in a small bowl.
- Toss shrimp in the spice mix until evenly coated.
- Heat a skillet over medium-high, add olive oil and sear shrimp 1–2 minutes per side until just cooked. Do not overcrowd.
- Assemble: top each cheesy bread square with a dollop of guacamole and place a cooked shrimp on top. Garnish with chopped cilantro and serve.
Chef’s Notes
- Don’t overcook the shrimp; if your pan is crowded, cook in batches to ensure quick searing and tender shrimp.
Nutrition Facts (per serving)
- Calories: 202.8 kcal
- Fat: 18.3 g
- Saturated Fat: 6.6 g
- Cholesterol: 64 mg
- Sodium: 334.5 mg
- Carbohydrates: 5.1 g
- Fiber: 2.6 g
- Protein: 6.7 g
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