Description
Cajun Shrimp Sweet Potato Bites are a flavorful appetizer featuring crispy roasted sweet potato slices topped with zesty homemade guacamole and perfectly seasoned, pan-seared Cajun shrimp. This 35-minute recipe combines spicy, tangy, and creamy elements for a delicious bite-sized treat perfect for parties or casual gatherings.
Ingredients
Scale
Sweet Potato Fries
- 1 sweet potato, sliced into 1/4” slices
- 2 tablespoons olive oil
- Salt, to season
Guacamole
- 4 small avocados
- 1/2 cup cilantro
- Juice of 1 lime (about 2–3 tablespoons)
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- Salt, to taste
Cajun Shrimp
- 1 lb large raw shrimp, peeled and deveined
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon chipotle chili powder
- 1 tablespoon olive oil
Instructions
- Make the Fries: Preheat your oven to 425°F. Line a baking sheet with tin foil and spread 1 tablespoon of olive oil evenly over the foil using a brush. Arrange the sweet potato slices on the baking sheet. Brush the tops with the remaining olive oil and lightly season with salt. Bake for 10 minutes.
- Flip and Finish Baking: Remove the baking sheet from the oven and carefully flip the sweet potato slices using tongs. Return to the oven and bake for another 5-7 minutes until tender and slightly crispy. Remove and let cool slightly.
- Prepare the Guacamole: In a food processor or blender, combine avocados, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt. Pulse lightly until the mixture is smooth but still slightly chunky. Set aside.
- Season the Shrimp: In a small bowl, toss the shrimp with smoked paprika, ground cumin, sea salt, and chipotle chili powder, making sure each piece is evenly coated.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and then place the shrimp in the skillet. Cook for 2-3 minutes per side until shrimp are opaque and cooked through.
- Assemble the Bites: Top each roasted sweet potato slice with a dollop of guacamole, then place one cooked shrimp on top. Garnish with fresh cilantro leaves if desired and serve immediately.
Notes
- Make sure to slice the sweet potatoes evenly to ensure uniform cooking.
- You can adjust the red pepper flakes and chipotle chili powder to your preferred spice level.
- For a smokier flavor, use smoked paprika as listed, or substitute with regular paprika if unavailable.
- If you don’t have a food processor, mash the guacamole ingredients by hand for a chunkier texture.
- This appetizer is best served fresh to enjoy the contrast of warm potatoes and creamy guacamole.
