Spicy Shrimp, Guacamole & Sweet Potato Bites

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recipe by Sophie H.

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Spicy shrimp, zesty guacamole and crispy sweet potato come together for a delicious snack or appetizer. The original recipe says to halve the shrimp lengthwise, but the shrimps I used were very small, so I kept them whole. I also swapped out Sriracha sauce for chipotle chilli powder for the shrimp marinade and the flavour came out very tasty. I found this one from my favourite Instagram account for recipes, No Crumbs Left. Thanks Terri!

Inspired by: https://nocrumbsleft.net/2016/05/15/spicy-shrimp-guacamole-crisps/

recipe updated May 20, 2019


  • Sweet potato icon
    Sweet potato
    x 2 (about 370g)
  • Olive oil icon
    Olive oil
    3 tbsp (about 44ml)
  • Kosher salt icon
    Kosher salt
    as needed
  • Avocado icon
    x 4 (about 660g)
  • Cilantro icon
    ½ cup (about 14g)
  • Lime icon
    x 1 (about 100g)
  • Red wine vinegar icon
    Red wine vinegar
    1½ tbsp (about 22ml)
  • Red pepper flakes icon
    Red pepper flakes
    ½ tsp (about 0g)
  • Kosher salt icon
    Kosher salt
    ½ tsp (about 1g)
  • Smoked paprika icon
    Smoked paprika
    ½ tsp (about 1g)
  • Sriracha sauce icon
    Sriracha sauce
    1 tbsp (about 15ml)
  • Shrimp icon
    ½ cup
  • Cilantro icon
    as needed


  • kCook icon Spatula
  • kCook icon Skillet pan
  • kCook icon Cutting board
  • kCook icon Large cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 218°C
  2. Line 2 clean baking sheets with foil
  3. Add olive oil to the baking sheets
  4. Spread evenly until coated
  5. Arrange sweet potato in the baking sheets evenly
  6. Add olive oil to the potatoes
  7. Season with kosher salt
  8. Bake - 7 min 30 sec
  9. Flip
  10. Bake - 7 min 30 sec
  11. Remove then set aside
  12. Add avocado, cilantro, lime, red wine vinegar, red pepper flakes and kosher salt to a clean medium bowl
  13. Mix well until smooth
  14. Cover then set aside
  15. Add smoked paprika, red pepper flakes, kosher salt and sriracha sauce to a clean small bowl
  16. Mix
  17. Add shrimps to the fish
  18. Toss until coated
  19. Heat a clean large cast iron skillet - medium-high heat
  20. Add olive oil to the large cast iron skillet
  21. Place fish on large cast iron skillet
  22. Cook each side - approx 2 min
  23. Remove with slotted spoon
  24. Halve lengthwise
  25. Assemble
  26. Garnish with cilantro
  27. Serve
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