Layered Guacamole Dip With Shrimp And Salsa Recipe

Name: Layered Guacamole Dip With Shrimp And Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Guacamole; 3 ripe Hass avocadoes (see Note, below); 1/2 cup sour cream; 2 tablespoons fresh lime juice; 1/4 cup finely minced onion; 2 garlic cloves, crushed through a garlic press; salt, to taste; 1 lb shrimp, cooked, peeled and deveined, coarsely chopped; 2 tablespoons olive oil, preferably extra virgin; 2 teaspoons fresh lime juice; 1 cup store-bought thick-and chunky salsa (I prefer Pace's); 1/2 cup sour cream; 2 tablespoons chopped fresh cilantro; tortilla chips, for serving

Servings: persons

Guacamole
3 ripe Hass avocadoes (see Note, below)
1/2 cup sour cream
2 tablespoons fresh lime juice
1/4 cup finely minced onion
2 garlic cloves, crushed through a garlic press
salt, to taste
1 lb shrimp, cooked, peeled and deveined, coarsely chopped
2 tablespoons olive oil, preferably extra virgin
2 teaspoons fresh lime juice
1 cup store-bought thick-and chunky salsa (I prefer Pace's)
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
tortilla chips, for serving

1
To make the guacamole, mash the avocados, sour cream, and lime juice in a medium bowl with a slotted spoon or large serving fork until the mixture is chunky.
2
Fold in the onion and garlic, and season generously with the salt.
3
Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. (The guacamole can be made up to 1 day ahead -- the sour cream and lime juice keep the guacamole from discoloring.).
4
After chilling the guacamole, toss the shrimp with the oil and lime juice.
5
Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.
6
Spread the chilled guacamole on the shrimp, leaving a border exposed.
7
Spread the salsa over the guacamole, leaving a border.
8
Finally, spread the sour cream on the salsa, again leaving a border around the edges.
9
Sprinkle the cilantro over the dip.
10
This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.
11
Serve with tortilla chips for dipping.
12
*Note: Hass avocados are the small, dark avocados. They should be ripe and give a little when pressed, but if they are firm you can ripen them at home by putting them in a paper bag with a ripe banana or an apple. This will cut the ripening time in half.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Guacamole, 3 ripe Hass avocadoes (see Note, below), 1/2 cup sour cream, 2 tablespoons fresh lime juice, and more.

Yes, Layered Guacamole Dip With Shrimp And Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Layered Guacamole Dip With Shrimp And Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions