I have been on a bit of a Pinterest kick these days. Anytime I’m looking for a new recipe to try I end up on Pinterest. It always seems to be such a great resource for me, and I’ve surprisingly had more successes than fails when it comes to recreating recipes from there. On a side note, my husband somehow finds the best “Pinterest Fails,” you know those before and after photos that end up circulating on social media of how the result looks nothing like the Pinterest photo, and sends them to me and they always make me laugh!
This recipe I’m sharing with you today was created from a photo I saw on Pinterest and I promise this won’t be a Pinterest Fail! The photo inspired an appetizer that I actually took to a New Years Eve party a few months back. I like these appetizers so much because they are simple to make, are bite size and contain a bit of protein so you aren’t just eating empty carbs. And as an added bonus they are gluten-free. I think these would be great for taking to a happy hour event or even at a Cinco de Mayo party.
Depending on what you have in your pantry, these shrimp taco bites could include other ingredients such as salsa, black bean or refried beans. But I kept it pretty simple as they really are quite flavorful by just following my recipe below.
30 small shrimp (cleaned, deveined & tail removed)
1 Tablespoon olive oil
Handful of cilantro
Bag of Tostitos Scoops
Heat olive oil in a skillet over medium to high heat. Add in shrimp, season with taco seasoning and cook 2 minutes per side or until cooked through. While the shrimp cools, place the individual chip scoops on your serving platter. In each scoop add a piece or two of cilantro and a drop of sour cream to hold the cilantro leafs in place. Cut open the avocado and cut it up into small bite size pieces. Place a piece of avocado on top of the sour cream in each scoop. Then add a shrimp on top of each bite. Makes approximately 30 bites. Enjoy!