Keto Shrimp and Guacamole Appetizer

5 from 3 votes

Keto Shrimp and Guacamole with a Southwestern taste is a flavor explosion with every bite! A perfect holiday or game day appetizer!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Appetizer

Cuisine: Mexican

Allergen: Gluten Free

Servings:

Net Carbs: 3g

Pre-heat oven to 350 degrees.
In a large mixing bowl, beat the eggs together. Add the melted butter, parsley, oregano , garlic powder, and salt and stir together.
Mix in almond flour, ricotta cheese, parmesan cheese, cheddar cheese, mozzarella cheese, and Xanthan gum and mix until well combined into a dough.
Smooth the dough mixture evenly on a 9 x 13 inch baking sheet lined with parchment paper. Use the back of the spoon to smooth the dough.
Bake for 25 minutes or until golden, then broil for 2 minutes to cook the top.
Melt the remaining butter and stir in garlic powder for topping. Once removed from the hot oven, place on a cooling rack and brush the garlic butter spread on the top of the bread with a pastry brush.

Slice the avocados in half around the pit and then remove the pit.
Scoop out the inside of the avocados and place in a mixing bowl.
Mash the avocados with a fork. Add the juice from the lime, the finely chopped red onion, and the sea salt.

Use a small bowl and mix the spice ingredients thoroughly.
Toss the shrimp in the bowl until coated with spices.
Heat a skillet to medium high, then add the olive oil to the skillet. Place the shrimp in the skillet and cook for 2 minutes or less for each side. Do not crowd. Set aside when cooked.
Top each cheesy bread square with a dollop of guacamole, follwed by a shrimp. Plate and serve.

Do not overcook the shrimp. If they are too crowded in your skillet, cook in batches.

You can also add some finely chopped tomatoes to the guacamole.