Mexican Shrimp Cocktail with Baked Sweet Potato Chips
The classic shrimp cocktail recipe gets a twist with a spicy, fresh Mexican pico de gallo and baked homemade sweet potato chips.
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- 1 pound grape tomatoes, quartered
- 1 red onion, chopped
- 1 bunch cilantro, chopped
- Juice of 1 lime
- 2 tablespoons + 1 teaspoon sea salt or pink Himalayan salt, divided
- 2 large sweet potatoes, sliced into 1/8-inch rounds
- 2 tablespoons olive oil
- 1/4 teaspoon Simply Organic Cumin
- 1/4 teaspoon Simply Organic Garlic Powder
- 5/8 teaspoons Simply Organic Chipotle Powder, divided
- Sliced avocado, for garnish
- 12 shrimp, cooked and peeled
- In a large bowl, combine tomatoes, onion, cilantro, lime juice and 1 teaspoon salt. Stir gently until well combined.
- Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. In a large bowl, toss sweet potatoes in olive oil until well coated, then spread evenly in 1 layer on baking sheets.
- In a small bowl, combine cumin, garlic powder and 1/8 teaspoon chipotle powder. Stir until well combined, then sprinkle over chips.
- Bake for 20 minutes, flip chips over and rotate pans, then bake for 18 to 22 more minutes, until dry, golden brown and crispy. Remove from oven and allow to cool.
- On a small plate, combine remaining 2 tablespoons salt and remaining 1/2 teaspoon chipotle powder. Stir until well blended. Wet rims of tumblers, then dip each into chipotle salt mixture.
- Serve pico de gallo in tumblers topped with avocado, shrimp and sweet potato chips.
- To decrease prep time before serving, make the sweet potato chips 1 day in advance and store them in an airtight container at room temperature.
- For best pico de gallo texture, make it up to 3 days in advance and store in an airtight container in the refrigerator.
- Use any leftover pico de gallo on tacos, quesadillas or tortilla chips.