Shrimp + avocado + tomato. And all in a cumin-lemon-juice-olive oil dressing? Don’t mind if I do. Also, it’s official. Spring is here, and Paleo Shrimp Guacamole is proof. Not to mention, omigod, K-Hubs and I ate the entire batch in one evening.
This amazing paleo appetizer recipe chock-full of protein and healthy fats and mouthwatering seasonings and spices, meant to serve several people? Yeah, that one. Well, the two of us devoured it in one breezy late spring, early summer evening.
Because we have no chill and this stuff is so absolutely deliciously amazing. Furthermore, I’ve tried a few shrimp salsa/guacamole recipes in the past without success. So the fact that this recipe has made its way to the blog now is proof it doesn’t suck. If a recipe sucks, then I just can’t put it on here, no matter how much I love to be here sharing life with you. We will not succumb to sucky recipes, but we will enjoy a chunky guacamole.
However, if you are on the fence about mixing seafood with your traditional guacamole ingredients, then let me allay your fears. 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 and the black pepper, this is one paleo appetizer recipe that isn’t boring or predicable or forgettable. One bite in and K-Hubs and I were hooked.
- Satiating. While I intended this to be an appetizer, Paleo Shrimp Guacamole could easily be paired with a tortilla or a bed of lettuce as a wrap or salad, either of which could stand on its own as a meal. Also chips or a spoon. You can never go wrong with those. Speaking from experience, it pairs really well with nothing more than a spoon.
Paleo Shrimp Guacamole is also gluten-free, grain-free, soy-free, and dairy-free. But with the flavor punch it brings, you’d never know it. And did we share it with the girls? That would be a negative, Ghost Rider.
Before I forget, however, I do have one suggestion for you. If you are making this ahead of time, then don’t throw everything together until you are ready to serve Paleo Shrimp Guacamole. If you do want to make this ahead of time, say for a party, then chop the onion and tomatoes and store them in a container. In another smaller container, combine the lemon juice, olive oil, garlic, and salt. Finally, just before serving, combine the ingredients from the two containers and then add the diced avocado. Voila! You have an appetizer that is ready to go!
Seriously, Spiriteds, scoop up a bit or two or more of Paleo Shrimp Guacamole because spring just got a whole lot tastier! And this is the recipe that’s perfect for a party of many, or maybe just two, or one. It is just honestly a little bit of everything, all wrapped up in one delicious bite.
- 1 pound fresh shrimp, tails removed
- 3 avocados, diced
- 1 red onion, diced
- 3 roma tomatoes, diced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, pressed
- ⅛ teaspoon sea salt
- ½ teaspoon cumin (1/4 - ⅓ teaspoon for milder guacamole)
- ¼ cup fresh cilantro, chopped, optional
- Black pepper for garnish
- In a large mixing bowl, combine shrimp, avocados, red onion, and tomatoes.
- In a separate small dish, combine olive oil, lemon juice, garlic, and sea salt. Then drizzle over guacamole mixture and stir gently so as to combine ingredients without mashing the avocados.
- Garnish with cilantro, if using, and black pepper to taste.
- For best results, enjoy within 24 hours. Keep chilled.