These chili lime shrimp guacamole bites make the perfect appetizer for any party! They are made with flavorful marinated shrimp and fresh guacamole assembled in cute little tortillas scoops, then topped with tomatoes, crumbled queso fresco and cilantro.
They come together very easily and are so fun to eat! I promise, everyone will keep coming back for more, so make a big batch!
These chili lime shrimp guacamole bites are ALWAYS a hit! Over the years, I’ve learned that I need to make a double or triple batch because they go so fast! Just like my Carne Asada Fries and Chicken Taquitos, these are always a crowd favorite.
The flavors are bright, fresh, and zesty. Large shrimp are marinated in a citrusy chili lime mixture, cooked until tender, then served in tortilla scoops with guacamole, tomatoes, queso fresco, and cilantro.
These fun bite-sized guacamole shrimp bites come together easily in just 30 minutes. And if you’re short on time, you can always cook the shrimp ahead and use store-bought guac, although fresh guacamole is always best!
Looking for more Mexican-inspired recipes? Try my Mexican Street Corn Dip, Carne Asada Tacos, Mexican Street Corn Salad, or make a DIY Chicken Fajita Bowl station!
Why I love making chili lime shrimp guacamole bites:
- Crowd pleaser. Great for parties, Cinco de Mayo, or game day celebrations.
- So flavorful. Bite-sized goodness that will keep everyone coming back for seconds.
- Easy and fun! Simple to make but very truly impressive. They are very fun to eat!
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Ingredients Notes
You only need a handful of simple ingredients and seasonings to make this recipe. Here, I included a few notes from recipe testing. Quantities can be found in the recipe card down below.
- Shrimp: Use extra large shrimp (peeled and deveined), thawed. Shrimp shrinks quite a lot when cooked.
- Lime: Zested and juiced for the marinade.
- Chili powder, smoked paprika, ground cumin, garlic powder: The main seasonings for the shrimp marinade.
- Salt and pepper
- Olive oil: For both the marinade and cooking.
- Guacamole: Avocado, limes for juice, cilantro, salt and pepper.
- Tortilla scoops: I use Tostitos’ brand “Scoops.” Their cute little cup shape is perfect for holding bite-sized portions of guacamole and shrimp.
- Roma tomatoes: Diced small for garnish.
- Crumbled queso fresco or cotija cheese, and cilantro for garnish
Full quantities listed in the recipe card down below.
Step-by-Step Tutorial
These chili lime shrimp guacamole bites are so simple to put together. Let me show you how to make them, along with some helpful tips.
Step 1 | Marinate and cook shrimp
In a bowl, combine shrimp with the seasonings, lime zest, lime juice, and olive oil. Set aside for 10-15 minutes to marinate.
In a skillet over medium heat, heat a few drizzles of olive oil. Remove the shrimp from the marinade and pat dry (this will prevent liquid for pooling around the skillet). Cook for about 4 minutes each side until cooked through and golden brown. Remove and set aside to cool slightly.
Note: The shrimp can be cooked up to 2 days ahead and then lightly reheated before assembling.
Step 2 | Make the guacamole
In a medium bowl, mash the ripe avocados with freshly squeezed lime juice, chopped cilantro, salt and pepper to taste. Set aside.
Step 3 | Assemble
Arrange the tortilla scoops on a platter and add guacamole to each, then top with a cooked shrimp. Garnish with diced tomatoes, crumbled queso fresco and cilantro. Serve immediately.
Tips for Success
- Use extra large shrimp (peeled and deveined), as shrimp tends to shrink a lot when cooked. 1 pound of XL shrimp comes with about 28 shrimp.
- Make the guacamole fresh for best flavor! And make sure the avocados are ripe so it’s creamy.
- Shortcut: If you’re short on time, feel free to use your favorite store-bought guacamole.
- Don’t marinate the shrimp overnight, as the acid from the lime will make them tough. They only need 10-15 minutes anyway.
- If you want to prep ahead, cook the shrimp up to 2 days ahead and lightly reheat before assembling.
- Serve immediately. Don’t assemble ahead – the tortilla scoops will get soggy from the guacamole when stored.
Other Cooking Options
Grilling: Assemble the shrimp into skewers like in this Grilled Shrimp Recipe. This way, they won’t fall through the grilling grates. I’d recommend using metal skewers, but if you use bamboo, soak them in water for 15-20 minutes prior. Grill for about 4 minutes per side.
Air Fryer: Air fry at 390 F for just 6-7 minutes until cooked through.
Oven: Bake at 400 F for about 8-10 minutes. Then, broil for 2 minutes until browned.
More Fun Appetizers
Whenever I need to throw a party with fun food for everyone to grab and enjoy, these are great options. These Mexican-inspired appetizers are sure to be winners at your next party:
- Carne Asada Fries
- Chicken Taquitos (fried or baked)
- Chorizo Queso
- Mexican Street Corn Salad
- Guacamole or Avocado Crema (serve with chips)
If you need side dishes or something to complement the spread, try my Mexican Red Rice and Mexican Coleslaw recipes.
If you need more of a main dish, try my Creamy Chicken Fajita Pasta!
Recipe FAQs
Yes, thaw and pat dry before using. They will thaw faster if you submerge them in cold water for a few minutes.
No, the guacamole will make the tortilla base soggy when stored. I’d recommend assembling right before serving (it’s quick!), but you can cook the shrimp ahead and reheat, as well as prep the rest of the toppings ahead.
Yes! Up to 2 days ahead. Reheat in the microwave oven as needed.
Sure! It certainly saves time. You can also make my guacamole recipe, make-ahead instructions included.
This post was originally published in 2020 and updated in April 2025 to include new photos, information, and recipe modifications.
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Chili Lime Shrimp Guacamole Bites
Ingredients
Shrimp and marinade
- 1 pound extra large shrimp - thawed (peeled and deveined)
- Juice of ½ a lime - plus the zest
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- Olive oil - for the marinade and for cooking
Guacamole
- 4 medium avocados
- Freshly squeezed lime juice - about 1-2 limes
- 3 tablespoons finely chopped cilantro - plus more to taste
- Salt and pepper - to taste
To assemble
- 27-30 tortilla scoops - I use Tostitos brand
- 3 roma tomatoes - small diced
- Crumbled queso fresco or cotija cheese - for garnish
- Chopped cilantro - for garnish
Instructions
- In a bowl, combine the shrimp along with all the marinade ingredients plus a few generous drizzles of olive oil. Set aside for 10-15 minutes to let it marinate (it's a quick marinade).
- Make the guacamole: In a medium bowl, mash the avocado with fresh lime juice, cilantro, and salt and pepper to taste. Set aside.
- Cook the shrimp: Remove shrimp from the marinade and pat dry with paper towel. In a large nonstick skillet, heat a few drizzles of olive oil over medium heat. Cook shrimp for about 4 minutes per side. Remove and set aside.
- Assemble: Spoon some guacamole in each tortilla scoop. Top with a cooked shrimp each, then top with diced tomatoes, crumbled queso fresco, and cilantro. Serve immediately. Enjoy!
Notes
- 1 pound of “extra large shrimp” comes with about 28 shrimp.
- I use Tostitos’ brand “tortilla scoops.” They are cute little “cups” or vessels, perfect for holding the guacamole and shrimp.
- Make sure the shrimp is peeled and deveined.
- Don’t marinate shrimp overnight as the shrimp will become tough from the acid of the lime juice. They only need 10-15 minutes anyway, so it’s quick.
- Make ahead? I wouldn’t recommend making ahead because the tortilla scoops will get soggy from the guacamole when stored for too long.
- Tostito tortilla scoops: Regular tortilla chips or rounds.
- Guacamole: Can use store-bought guacamole for convenience.
- Seasoning mix: If you have a favorite similar seasoning blend, feel free to use that.
- Toppings: Customize with your favorite toppings.
Kim says
I see that you recommend assembling right before serving … are they shrimp supposed to be warm or is room temperature ok? I’m thinking of making the shrimp ahead … but then they’d be room temp.
Tania says
Room temperature is totally fine! I recommend assembling right before serving so that the bottom doesn’t get soggy with the guac, but the shrimp can be room temp for sure.
Cathy Smith says
Can I substitute queso Campesino Cotija for the queso fresco?
Tania says
Absolutely!