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Cajun Shrimp Sweet Potato Bites

Tender shrimp are pan-fried in a spicy Cajun seasoning, then served on top of creamy guacamole and crispy sweet potato fries. Level up your appetizer game with these easy Cajun Shrimp Sweet Potato Bites!

Spicy Cajun Shrimp Sweet Potato Bites

Every year we throw a Super Bowl party, and every year I look forward to it. Not only because it’s the Super Bowl and I love football, or the funny commercials, or the awesome half time shows… it’s all about the food, baby. And because I’m a food blogger, people come to the party with expectations, whether they say it or not. NO pressure!

Let me just say, these Cajun shrimp bites did not disappoint. I’m glad I listened to my husband when he encouraged me to serve them. Everyone raved about them, and I knew I exceeded their high expectations. Score! I may just have to serve them again next year since I know they’re such a big hit.

These seafood starters are basically a combination of crispy sweet potato fries, shrimp cocktail and guacamole. The guacamole has a few surprise ingredients that make it taste more like an avocado had a baby with chimichurri sauce. It goes so well with the spicy shrimp and the crispy sweet potato. Try not to eat all the components before assembly like I did!

Eight cajun shrimp bites lined up on a blue pan on top of a white surface

Are These Healthy?

One of my favorite things about these Cajun shrimp bites is that they’re only 70 calories a pop. The shrimp is packed with vitamins, minerals and calcium while the guacamole is full of fiber and potassium.

With all the comfort food served on Super Bowl Sunday, it’s great to have a seriously healthy option that’s just as satisfying. Plus, this recipe works with gluten-free, paleo and Whole30 diets!

A white plate full of cajun shrimp guacamole bites on a countertop

What You’ll Need

These bite-sized beauties don’t call for a ton of ingredients. Here’s a quick breakdown:

For the Sweet Potato Bites

  • Sweet Potato: Sliced into 1/4-inch slices.
  • Olive Oil: For roasting.
  • Salt: Added to taste.
Sliced sweet potato on a wooden stand beside a dish of oil and a dish of salt

For the Guacamole

  • Avocados: Ripe avocados are firm with a small amount of give when given a gentle squeeze. They tend to have darker, bumpier skin as well.
  • Cilantro: You’ll need half a cup.
  • Lime Juice: Freshly squeezed.
  • Red Wine Vinegar: For a touch more tang.
  • Red Pepper Flakes: To heat things up!
  • Salt: To taste.
Avocados, oil, fresh cilantro and the rest of the guacamole ingredients on top of a wooden cutting board

For the Cajun Shrimp

  • Large Shrimp: Peeled and deveined.
  • Smoked Paprika: For a kick of heat.
  • Ground Cumin: For more warmth and richness.
  • Sea Salt: You’ll need half a teaspoon.
  • Chipotle Chili Powder: Smoky, spicy and sweet, chili powder finishes off the Cajun seasoning for the shrimp.
  • Olive Oil: For frying.
A bowl of raw shrimp beside a bowl of oil, a bowl of salt and a bowl of cajun seasoning mix

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How to Make Cajun Shrimp Sweet Potato Bites

You can make these Cajun shrimp bites almost as fast as you can eat them! And it couldn’t be more simple.

Make the Sweet Potato Bites & Guacamole

Heat Oven: Preheat the oven to 425°F.

Line Baking Sheet & Add Oil: Cover the bottom of a baking sheet with tin foil. Use a brush to spread 1 tablespoon of olive oil over the entire pan so it is completely coated.

Add Sweet Potato Bites: Place the sweet potato slices onto the prepared baking sheet.

Add Remaining Oil & Salt: Pour the remaining tablespoon of olive oil into a small dish and brush the tops of the sweet potato slices with the oil. Lightly season them with salt.

Bake: Bake your sweet potato slices in the oven for 10 minutes.

Flip & Continue Baking: Remove the baking sheet from the oven and gently flip the sweet potatoes over using a pair of tongs. Place the baking sheet back into the oven and bake for an additional 5-7 minutes.

Let Sit: Remove the fries from the oven and let them sit.

Twelve flat sweet potato fries on a baking dish lined with parchment paper

Make Guacamole: Add the avocado, cilantro, lime juice, red wine vinegar, red pepper flakes and salt to a food processor or blender. Lightly pulse until the mixture is smooth. Set the guacamole aside.

Make the Cajun Shrimp & Assemble

Season Shrimp: Add the shrimp, smoked paprika, ground cumin, sea salt and chipotle chili powder to a small bowl. Toss the shrimp to coat them in the seasoning blend.

A small bowl of seasoned shrimp before it has been pan-fried

Cook: Heat a large skillet to medium-high heat. Add the olive oil to the pan, then place on the shrimp. Cook them for 2-3 minutes per side.

Seventeen shrimp being cooked inside of a large black skillet with olive oil inside of it

Assemble: Top each sweet potato slice with a dollop of guacamole and one shrimp

Enjoy! Garnish with chopped cilantro and serve immediately.

A plate of seven seafood appetizer bites on top of a white, black and pink kitchen towel

Tips for Success

Don’t settle for shrimp bites that aren’t up to snuff. Remember these simple tips and tricks to make them perfect!

  • Use Fresh Ingredients: Whatever you do, don’t use bottled lemon juice for this recipe. It doesn’t have the authentic fresh lemon flavor we’re going for. Your cilantro should also be nice and fresh.
  • Avoid Old Spices: You’re not going to get the best flavor from a spice that’s been sitting in your cabinet for two years. For the best results, use spices that are newer than 9 months old, and preferably newer than 3.
  • Serve Immediately: This appetizer is best while the shrimp are still warm. I recommend serving them immediately or storing the guacamole and sweet potato fries until you’re ready to cook the shrimp and serve.

Variation Ideas

There are plenty of ways to put a spin on this recipe to make it your own. Here are some fun ideas!

  • Sub Sweet Potato Fries for Pita Chips
  • Make Roasted Tomato Guacamole
  • Use Veggies Instead of Shrimp
  • Sub Sweet Potato Fries for Gluten-Free Crackers
  • Sub Guac for Avocado Salsa
A plate of seafood appetizer bites on a wooden stand with a white wall in the background

Serving Suggestions

Not sure what to serve with these spicy Cajun shrimp bites? Leave it to me!

  • Pair with Cucumber Cocktails: There’s nothing like some cool cucumber to balance out the heat of your shrimp bites. This Watermelon Cucumber Gin and Tonic is the best beverage to serve with this appetizer! The sweet watermelon, the cool mint and the light fizziness is just delightful.
  • Or a margartia: A Skinny Margarita would be fabulous with this recipe!
  • Serve with Creamed Vegetables: Comforting and healthy, creamed vegetables go great with these seafood sweet potato bites. Creamed corn, peas, spinach—whatever you like!
  • Serve with Salmon Tostadas: If you want to follow up this appetizer with an equally delicious main dish, I recommend my Pineapple Chipotle Salmon Tostadas! They have the perfect mixture of sweet, spicy and smoky.

How to Store and Reheat Leftovers

If you think you may have leftovers, don’t assemble all of the Cajun shrimp bites at once – you’ll have to store the ingredients separately.

  • To Store the Sweet Potato Fries: The completely cooled sweet potato fries should be refrigerated in an airtight container with a paper towel underneath them to prevent them from getting soggy. They’ll last for 4-5 days.
  • To Store the Guac: The guacamole can be stored in the fridge for up to 3 days if you use my special technique. Simply pour a layer of water (slightly warmer than room temperature) over the guacamole in an airtight storage container. Seal the container and place it in the fridge. When you’re ready to use the guac, just pour out the water.
  • To Store the Shrimp: Leftover shrimp should be stored in a shallow airtight container. Alternatively, you can wrap it tightly with heavy-duty aluminum foil or two layers of plastic wrap. Enjoy leftover shrimp within 4 days.
  • To Reheat the Shrimp: The shrimp can be reheated in pretty much the same way they were cooked in the first place. Heat oil in a saucepan over medium heat and cook them on each side for 2-3 minutes, until heated through. Be sure not to crowd the pan.
A close-up shot of six cajun shrimp sweet potato bites on a rimmed plate

Can I Freeze These?

Yes, each component of this appetizer can be frozen. Once again, you’ll have to store everything separately.

  • To Freeze the Fries: Cooled sweet potato fries can be frozen for up to 6 months. Keep them in an airtight freezer bag with all the air squeezed out. Thaw them out in the fridge or on the counter before enjoying.
  • To Freeze the Guac: Freeze the guacamole in a resealable freezer bag with all the air removed. It will last for up to 3 months. Thaw it out in the fridge before enjoying.
  • To Freeze the Shrimp: First, flash-freeze your shrimp on a foil-lined baking sheet. As soon as they become firm, transfer them to an airtight freezer bag and store. Thaw frozen shrimp in the fridge before reheating.
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Seven shrimp appetizer bites arranged neatly on a baby blue plate

Cajun Shrimp Sweet Potato Bites

  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2530 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Cajun


Tender shrimp are pan-fried in a spicy Cajun seasoning, then served on top of creamy guacamole and crispy sweet potato fries. Level up your appetizer game with these easy Cajun Shrimp Sweet Potato Bites!



For the Sweet Potato Fries

  • 1 sweet potatoes, sliced in 1/4″ slices
  • 2 tablespoons olive oil
  • salt to season

For the Guacamole

  • 4 small avocados
  • 1/2 cup cilantro
  • juice of 1 lime (about 23 tablespoons)
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • salt to taste

For the Cajun Shrimp

  • 1lb. large raw shrimp, peel and deveined
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chipotle chili powder
  • 1 tablespoon olive oil


Make the Fries

  1. Preheat oven to 425°F.
  2. Cover bottom of baking sheet with tin foil. Add 1 tablespoon of olive to tin foil and using a brush, spread the olive oil over the entire pan so it is coated. Place the sweet potato slices on the prepared baking sheet.
  3. Pour remaining tablespoon of olive oil into a small dish, using a brush, brush the tops of the sweet potato slices with olive oil. Lightly season with salt.
  4. Bake in oven for 10 minutes.
  5. Remove the baking sheet from the oven and gently flip the sweet potatoes slices over using a pair of tongs. Place back in oven and bake an additional 5-7 minutes. Remove and let sit.

Make the Guac

  1. Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender.
  2. Lightly pulse until the mixture is smooth. Set aside.

Cook the Shrimp

  1. In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chili powder. Toss the shrimp to coat in the seasoning blend.
  2. Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side.


  1. Top each sweet potato slice with a dollop of guacamole, one shrimp, and garnish with fresh cilantro. Serve.


  • Serving Size: 2 bites
  • Calories: 70
  • Sugar: 1 g
  • Sodium: 271 mg
  • Fat: 4
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 38 mg

Keywords: cajun shrimp, shrimp appetizer, how to cook shrimp

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20 comments on “Cajun Shrimp Sweet Potato Bites”

  1. These were the highlight of Christmas appetizers last year! We’re doing them again this year

  2. Look delicious and anxious to try! Might be a perfect recipe for our detox which starts next week! What is the scallops over corn mixture that’s in the photo? Thanks!

    1. I hope you enjoyed. The Seared Scallops with Corn Relish Recipe can be found here: https://www.joyfulhealthyeats.com/seared-scallops-corn-relish/

  3. Found this on Pinterest and took it to a friend’s house for dinner. They were a huge hit. I will definitely make them again!

  4. I made this tonight for supper and they were absolutely delicious! Great recipe – I will definitely make again!

  5. Hi Krista – these look delicious and we’re making these for our housewarming. Have you made the potato slices ahead of time like day before? Trying to figure out what we could make ahead of time so we’re tied up in the kitchen. Thanks!

    1. Hey Brian, I have made the potato slices a couple hours ahead of time. As long as you can keep them crispy you’ll be good. You could even make the guacamole part ahead of time too if you want. 🙂 Happy housewarming!

  6. A friend made these for me yesterday after I posted a pic on Facebook. Krista, they were SO good! The only thing I didn’t like was that the piping hot shrimp got cold fast once it hit the guac, so maybe next time I’d try to keep the ingredients separate and put them together on an as-needed basis. They were might tasty though. Definitely making them next week when we have friends over. Thank you!

    1. I totally agree, that was my one pet peeve too. Good call on assembling them on an as needed basis. So glad you liked them girl! 🙂

  7. I am attending, not hosting this year. Any ideas on how to do the shrimp ahead and keep warm as it is not my kitchen? We are invited over to play in the snow before the game. Not sure how good the shrimp would be cold or is that how you usually serve?

    1. Hmm.. I liked them better warm. Is your friend ok with you cooking them at her house? If so do the shrimp part over there. If not, cook them at your house and then warm them up at her house before you serve. 🙂 Hope you like them and have fun playing in the snow!

  8. OOOOOO OHHHHH YUMMMM! but seriously, I am drooling! Guac and shrimp…. GAHH GAH! Yum 🙂