Potato and Chipotle Shrimp Appetizer
Get ready to impress your guests with this vibrant and smoky Potato and Chipotle Shrimp Appetizer, a bite-sized treat bursting with bold flavors! Perfectly roasted Yukon Gold or baby potatoes provide a crispy golden base for succulent shrimp marinated in a zesty blend of chipotle peppers, smoked paprika, and garlic powder. A drizzle of tangy lime-cilantro sauce adds a refreshing finish, balancing the smoky heat. This crowd-pleasing dish is ideal for parties, featuring a quick prep time and stunning presentation that’s sure to steal the show. With its fusion of textures and flavors, it’s the ultimate finger food for any occasion!
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Recipe Information
Ingredients
- 12 pieces small potatoes (Yukon Gold or baby potatoes)
- 12 pieces large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chipotle peppers in adobo sauce
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons garlic powder
- 0.25 cup mayonnaise
- 1 piece lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash and slice the small potatoes into 1/4-inch rounds. Arrange them on the prepared baking sheet in a single layer.
Drizzle the potato rounds with 1 tablespoon of olive oil, and sprinkle with half the salt and black pepper. Toss lightly to coat evenly, then spread them out again on the baking sheet.
Bake the potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and tender.
While the potatoes are baking, prepare the shrimp. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, chipotle peppers in adobo sauce, smoked paprika, garlic powder, and the remaining salt and black pepper.
Toss the shrimp in this marinade and set aside for 10 minutes to absorb the flavors.
Heat a skillet over medium-high heat. Once hot, cook the marinated shrimp for 2-3 minutes on each side, or until they are pink, opaque, and fully cooked. Remove from the skillet and set aside.
In another small bowl, whisk together the mayonnaise, lime juice, and chopped cilantro to make the lime-cilantro sauce. Taste and adjust seasoning if needed.
To assemble the appetizer, place a roasted potato round on a serving platter, top with a cooked shrimp, and drizzle with the lime-cilantro sauce. Garnish with extra cilantro if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 6.0 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3202 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
