Paleo Shrimp Guacamole

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Paleo Shrimp Guacamole is a savory, tangy, herbaceous twist on a traditional guacamole recipe! Flavored with cumin, lime juice, and sea salt, it is a hearty paleo appetizer you can enjoy countless different ways, including with nothing more than a spoon! {Paleo}

Okay, Spiriteds, who is in the mood to up their guacamole game? Because this Paleo Shrimp Guacamole is definitely next-level amazing. It’s basic math, and the numbers don’t lie. Shrimp + avocado + tomatoes = DELICIOUS. And when that deliciousness is paired with an olive oil-lime juice/garlicky, cumin-y drizzle? Well, now we’re just getting ridiculous. RIDICULOUSLY TASTY, that is. 

And let’s be honest, this guac is most definitely an appetizer. But it’s bulky enough to be a salad. You can turn it into just about anything your heart desires, it’s that adaptable. We developed Paleo Shrimp Guacamole during warm-weather months, but there is no reason not to enjoy it during cold-weather months or holiday parties anytime of year. When you’re in the mood for a seafood guacamole recipe, then go for it. Because if you can slice, dice, and mince, then you can make Paleo Shrimp Guacamole. 

As I glom on about the flavor, may I also share a note about how downright pretty it is? Listen, foods don’t have to look appetizing to be appetizing (I’m looking right at you Olive Tapenade). But when a recipe is vibrant and colorful as well as delicious and mouthwatering? WELL THEN! That’s a bonus to boot!

So are you ready to give this guacamole recipe a try? If you are, then bring a mixing bowl, a cutting board, and your appetite. Because we are about to get this party started!

Paleo Shrimp Guacamole is

• Succulent. There is something about fresh, juicy shrimp that teases the tastebuds and fills the belly in only the best way.
• Spicy. Between the cumin, lime juice, and black pepper, this paleo appetizer recipe is anything but blah.
• Satiating. While I intended this to be an appetizer, Paleo Shrimp Guacamole could easily be paired with an almond flour tortilla to create a wrap or a bed of lettuce to make a salad. And let’s not forget paleo chips or crackers or a spoon.

Paleo Shrimp Guacamole is also gluten-free, grain-free, soy-free, and dairy-free. But with the flavor it packs, you’d never know it.

Paleo Shrimp Guacamole ingredients

• Shrimp. I buy pre-cooked, frozen shrimp for ease and then thaw according to package instructions. If you buy uncooked shrimp, you’ll want to cook them before preparing this recipe. Once they are ready for consumption, then halve or slice them into thirds, tails removed.
• Avocados. If you can find avocados that are in that 15-second window of perfection, then WOOHOO, your done! But if you can’t find any that are sheer perfection, then err on the side of just under-ripe rather than overripe.
• Roma tomatoes. This variety is ideal because it isn’t as watery as other tomatoes and, therefore, will be less likely to turn your guac to mush.
• Red onion. I’d say about one cup, but choose a quantity that works for your palate.
• Fresh cilantro. Like the red onion, add as much or as little as you’d like. If you add a lot of cilantro, then you may want a little more cumin and sea salt, too. If cilantro tastes like soap to you, then omit altogether.
• Olive oil and lime juice. These two ingredients not only bind the seasonings together in the guac, but they also enhance the flavor.
• Fresh garlic. About two standard cloves, pressed. Add more or less as desired.
• Ground cumin and sea salt. I find it’s easiest to start out with less of each and gradually add more as desired. The amount you need may depend on the freshness of the avocados and cilantro.
• Coarse black pepper. For garnishing, and totally optional but highly suggested.

How to make Paleo Shrimp Guacamole

1. In a large mixing bowl, combine the sliced shrimp, along with the diced avocados, tomatoes, and red onion, and minced cilantro.
2. In a separate small dish, stir together the olive oil, lemon juice, garlic cloves, cumin, and sea salt. Drizzle the mixture over the ingredients in the bowl and gently toss together.
3. Serve in a wide bowl and garnish with coarse black pepper.
4. For best results, enjoy the same day. Refrigerate leftovers and consume within about 24 hours.  

Recipe best practices

• Work with cooked shrimp, and if you buy it frozen, then thaw according to package instructions. Remove the tails and then slice the shrimp into halves or thirds, depending on their size. This makes it easier to get all the ingredients into bite-size portions.
• For a make-ahead option, slice and dice all ingredients ahead of time, excepting the avocados, which you’ll add just prior to serving. Refrigerate the diced ingredients in an airtight container. Prepare the olive oil, lime juice, and pressed garlic with the cumin and sea salt and store, refrigerated, in a separate small container. When you’re ready to serve, then combine the diced ingredients with the avocado, and gently toss with the olive oil-lime juice mixture. Adjust seasonings as needed.
• For an even spicer option, add some chopped jalapeños. 
• Because this recipe calls for so many fresh ingredients, you may need to adjust the amount of lime juice, sea salt, and cumin to accommodate that. Especially if the guacamole tastes a little flat. That often means it just needs more sea salt and/or a pinch or two of cumin. The two likely culprits in this situation are the avocados and cilantro.
• To create a chunkier guacamole, stir as little as necessary to combine ingredients. For a creamier guacamole, mash the avocados in with the other ingredients. If you can’t decide which you want to try, then may I highly suggest starting with a chunkier version? The avocados will soften over time, as will the guacamole.

More paleo appetizer recipes!

While I love a good dessert, I am definitely an appetizers girl. Wherever you find yourself on the sweet-savory continuum, here are delicious paleo appetizer recipes to satisfy your tastebuds!

• Lemon Avocado Dip
• Olive Tapenade
• Winter Fruit Salsa
• Marinated Greek Olives

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know I’m glad you’re here. ❤️

Paleo Shrimp Guacamole

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Paleo Shrimp Guacamole is a savory, tangy, herbaceous twist on a traditional guacamole recipe! Flavored with cumin, lime juice, and sea salt, it is a hearty paleo appetizer you can enjoy countless different ways, including with nothing more than a spoon! {Paleo}

• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 4 cups 1x
• Category: Appetizers and Snacks
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Guacamole base:

• 1 pound cooked shrimp, sliced in halves or thirds and tails removed
• 3 avocados, diced
• 3 roma tomatoes, diced
• 1 cup red onion, diced
• 1/2 cup fresh cilantro, minced

Guacamole drizzle:

• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 2 cloves garlic, pressed
• 1/4 – 1/2 teaspoon cumin
• 1/8 – 1/4 teaspoon sea salt
• Black pepper for garnish

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Instructions

1. In a large mixing bowl, combine the sliced shrimp, along with the diced avocados, tomatoes, and red onion, and minced cilantro.
2. In a separate small dish, stir together the olive oil, lemon juice, garlic cloves, cumin, and sea salt. Drizzle the mixture over the ingredients in the bowl and gently toss together.
3. Serve in a wide bowl and garnish with coarse black pepper.
4. For best results, enjoy the same day. Refrigerate leftovers and consume within about 24 hours.

Notes

• Work with cooked shrimp, and if you buy it frozen, then thaw according to package instructions. Remove the tails and then slice the shrimp into halves or thirds, depending on their size. This makes it easier to get all the ingredients into bite-size portions.
• For a make-ahead option, slice and dice all ingredients ahead of time, excepting the avocados, which you’ll add just prior to serving. Refrigerate the diced ingredients in an airtight container. Prepare the olive oil, lime juice, and pressed garlic with the cumin and sea salt and store, refrigerated, in a separate small container. When you’re ready to serve, then combine the diced ingredients with the avocado, and gently toss with the olive oil-lime juice mixture. Adjust seasonings as needed.
• For an even spicer option, add some chopped jalapeños.  
• Adjust the cumin, sea salt, and lime juice to taste. The amount needed may vary depending on how fresh the other ingredients are. 
• To create a chunkier guacamole, stir as little as necessary to combine ingredients. For a creamier guacamole, mash the avocados in with the other ingredients. If you can’t decide which you want to try, then may I highly suggest starting with a chunkier version? The avocados will soften over time, as will the guacamole.