FROM BEYOND SWEET AND SAVORY
Friday, January 31st, 2020
These delicious mango guacamole shrimp bites make the perfect game day food. Thank you to RW Garcia for sponsoring this post! RW Garcia is a family owned company that was started 35 years ago with the simple idea of making delicious and healthy, gluten-free snacks from sustainable ingredients.
With Super Bowl Sunday two days away, I have a delicious lineup of game day foods that will make your family and guests super happy. Besides these delicious dips that I’ll be serving at our party, I’m also sharing one of my favorite appetizers–these delicious mango guacamole shrimp bites. For me, it’s all about the food and commercials on the biggest game day of the year!
RW Garcia MixtBag tortilla chips are perfect for snacking on game days. They are non-GMO verified, certified gluten-free, lower in sodium, and free of artificial additives or preservatives.
Besides snacking, I love using these yellow and blue corn tortilla chips for making appetizers. To make the mango guacamole shrimp bites, there are three components–the mango guacamole, the pickled radishes, and smoky shrimp.
The shrimp is marinated in a mixture of olive oil, lime juice, lime zest, garlic, paprika, and salt for two hours. You can marinate them the night before if you have a lot of dishes you plan on cooking the day of. Once marinated, they pick up the smokiness from the paprika and zest, bright flavor from the limes. You can cook them on a grill pan and they’ll be ready in 5 minutes. Try to not eat them all and save them for your guests!
The next component of the appetizer is the quick pickled watermelon radishes. They lend a delicious kick to the smoky shrimp and chunky guacamole without being overpowering like onions would. A simple mixture of distilled white vinegar, water, and sugar is all you need. I like to use a mandoline to slice the radishes razor thin so you can pickle them in 30 minutes. If you don’t have a madonline, a very sharp knife will be sufficient.
Once you’re done preparing the radishes, make the guacamole. My guacamole has the perfect mixture of smooth and chunky. Avocados are smashed and mixed in with chunks of mango, chopped red onions, cilantro, jalapeno peppers, and seasoned with salt, pepper, and lime juice. The mango adds a sweetness to the guacamole that makes it so addicting. You can jazz it up with other spices like cumin, paprika, cayenne pepper but I like to keep mine simple. Pineapple is another delicious substitute for mango if you can’t any mangos.
To make the mango guacamole shrimp bites, spread a tablespoon of guac on the tortilla chips, top it with shrimp, and garnish it with the pickled watermelon radishes. I like to serve it with sliced jalapenos for some extra heat. Mango guacamole, sweet smoky, shrimp, with pickled radishes, on a crunchy tortilla chip make an irresistible appetizer that will keep your guests coming back for more. Make sure you scale up the ingredients if you plan on feeding a large party. Just have a large pitcher of margarita and you’re set for game day!
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Mango Guacamole Shrimp
These delicious mango guacamole shrimp bites make the perfect game day food.
Servings: 8 servings
- 1/4 cup extra-virgin olive oil
- 2 tbsps lime juice
- Zest of 2 limes
- cloves garlic, minced
- 1 tsp paprika
- 1 tsp salt
- 1.5 pounds peeled and deveined medium shrimp
- RW Garcia MixtBag yellow and blue corn tortilla chips
- 1 small jalapeño, finely chopped
Pickled watermelon radish
- 2 watermelon radishes, thinly sliced
- 1/4 cup water
- 2 tbsps distilled white vinegar
- 1 tbsp granulated sugar
- 1 champagne mango, cubed
- 2 large Hass avocados
- Juice of 2 limes
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, finely chopped
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- In a large bowl, whisk together olive oil, lime juice, zest, garlic, paprika, and salt. Add shrimp and toss until fully coated, then cover and let marinate in fridge 2 hours.
- In a large skillet over medium heat, cook shrimp until pink and completely opaque, 2-2.5 minutes per side.
- To make the pickled radishes, in a medium sauce bowl, whisk vinegar, water, and sugar until dissolved. Add the radishes and refrigerate for 30 minutes.
- In a medium bowl, mash avocados with lime juice, red onion, jalapeño, and cilantro. Fold in the mango. Season with salt and pepper to taste.
- To make the appetizer, dollop a tablespoon of guac into tortilla chips, top with shrimp and pickled radishes.
- Serve immediately with sliced jalapenos.