Easy Shrimp Appetizer | Perfect for Cinco de Mayo cocktail party

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper provides a milder flavor while being more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, but vegetable oil is less expensive.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: pita chips

Baked chips are lower in fat, while pita chips can be more affordable.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Guacamole is a healthier fat source, while mashed peas are cheaper.

Peel, devein, clean, and pat dry the large shrimp, leaving the tails on for presentation.

In a bowl, combine shrimp with fresh lime juice, minced garlic, olive oil, chili powder, and a pinch of salt and pepper; mix well.

Marinate the shrimp in the fridge while preparing the corn cakes.

Prepare fresh ingredients for the corn cakes as listed in the description box.

Combine all corn cake ingredients in a bowl, including canned corn, cream style corn, and cornmeal; mix until smooth and set aside.

Heat a skillet over medium heat and coat the bottom with a thin layer of oil.

Spoon the corn cake batter into the skillet and fry for about 2-3 minutes on each side until golden brown and firm.

Wipe off excess oil from the skillet and turn up the heat to medium-high to cook the marinated shrimp.

Cook the shrimp for about 2 minutes on each side until opaque and firm to the touch.

Prepare sauces (lime cilantro sauce or smoky chipotle lime sauce) while the shrimp cools.

Assemble the dish by garnishing with cilantro and a slice of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens