Easy Grilled BBQ Shrimp Appetizer with Baked Flour Tortilla Chips
User Reviews
5
Easy Grilled BBQ Shrimp Appetizer with Baked Flour Tortilla Chips
Description
Easy Grilled BBQ Shrimp Appetizer combines juicy, grilled shrimp brushed with olive oil and lightly seasoned with paprika and kosher salt. The shrimp are cooked on a hot griddle until opaque and tender, avoiding toughness from overcooking. Flour tortillas are cut into wedges and baked under the broiler after brushing with olive oil and seasoning, resulting in crisp, golden chips with a light saltiness.
The dish is assembled by topping the crispy chips with fresh guacamole, placing the grilled shrimp on top, and finishing with a squeeze of lime to add acidity and enhance the flavors. This combination provides contrasting textures and fresh, smoky, and tangy tastes in each bite.
Leftover shrimp can be refrigerated for several days, and baked chips keep well stored in a sealed container at room temperature. To maintain chip crispness, silica packets can be added to their storage container, or chips can be re-crisped by gentle baking in a low oven. Guacamole is best preserved by minimizing air exposure with a drizzle of oil.
Ingredients
Flour Tortilla Chips:
- 3 flour tortillas cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Grilled Shrimp:
- Shrimp peeled, deveined, and skewered, extra large
- olive oil for brushing
- paprika to your liking
- kosher salt
Toppings:
- guacamole
- lime wedges
Instructions
Bake Flour Tortilla Chips:
- Preheat broiler.
- Using a pizza cutter, cut tortillas into 4 equal triangles. Brush with oil and sprinkle with salt. Arrange tortilla triangles in a single layer on baking sheets and place them in the oven for 1 to 2 minutes on each side, or until golden brown and crispy.
Grilled Shrimp:
- Brush shrimp with olive oil, sprinkle them with a little bit of paprika and salt.
- Preheat your griddle on medium to medium-high heat. Lay the shrimp on the hot griddle and cook for 2 to 3 minutes per side. The meat will turn opaque and white as it cooks. Remove from the heat so it doesn’t overcook and get tough or rubbery.
Assemble:
- Place fresh guacamole on each tortilla chip; place grilled shrimp, and a squeeze of fresh lime juice.
Notes
- Store leftover grilled shrimp in an airtight container in the refrigerator for 3-4 days.
- Keep baked flour tortilla chips at room temperature in a sealed container to maintain crispness for 4-5 days.
- Use silica packets or bake chips at 200°F for 5-7 minutes to re-crisp any stale chips.
- Preserve leftover guacamole by covering with a thin oil layer in a small container to prevent oxidization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 981mg | 41% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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