Easy Grilled BBQ Shrimp Appetizer with Baked Flour Tortilla Chips

5 (4 ratings)

Easy Grilled BBQ Shrimp Appetizer with Baked Flour Tortilla Chips

This Easy Grilled BBQ Shrimp Appetizer with Baked Flour Tortilla Chips is made with just 7 simple ingredients in less than 20 minutes. Juicy grilled jumbo shrimp are piled onto crispy baked tortilla chips with a dollop of creamy guacamole for a speedy, crowd-pleasing snack you'll turn to again and again.

Prep Time8

Cook Time8

Total Time16

Course: Appetizer

Cuisine: Mexican

Servings:

Author: Yvette Marquez-Sharpnack | Muy Bueno

Ingredients

Flour Tortilla Chips:

3 flour tortillas cut into wedges
2 tablespoons olive oil
1 teaspoon kosher salt

Grilled Shrimp:

extra large shrimp peeled, deveined, and skewered
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.

Video

Notes

Any leftover BBQ shrimp can be kept in an airtight container in the fridge for 3-4 days.
Any leftover baked tortilla chips can be kept in an airtight container or zip-top bag at room temperature for 4-5 days. PRO TIP: If you have a leftover packet of silica from your newest pair of shoes or a packet of beef jerky, toss it in the container with the chips to help prolong their shelf life. You can also re-crisp any stale chips by baking them at 200F for about 5-7 minutes.
To preserve any leftover guacamole, pack it into the smallest container possible and smooth the top, then drizzle on enough oil to seal off the guacamole from any air and prevent oxidization. To serve, simply pour off the oil!

Nutrition