Mildly spicy shrimp served with guacamole on mini flatbreads.

A perfect snack for parties, designed to be enjoyed in just a bite or two, making them easy to handle, eat, and savor. They’re also ideal for lunch, dinner, or whenever you feel like it.

Ingredients: (If you want to make a smaller portion, you can halve all the quantities and ingredients)

• 1 kg shrimp (I used frozen, but fresh works just as well)
• 1 green onion
• 4-5 ripe avocados
• 3 garlic cloves
• 1 lemon or lime
• 5-6 cherry tomatoes
• 1 bunch of parsley
• 400 g flour
• 3 small eggs or 2 regular eggs
• 100 g butter
• 1 glass of white wine
• 4-5 tablespoons olive oil
• Spice mix: 1 teaspoon smoked salt, 1 teaspoon chili flakes, 1 teaspoon smoked paprika, 1 teaspoon turmeric, and 1 teaspoon cumin
• Salt + pepper
• 1 cup water
• Nigella sativa seeds (black cumin) or sesame seeds (white or black) for garnish – optional

Shrimp preparation:

In a wok, melt the butter. Once melted, add the shrimp and sauté them briefly. Then, add the spices, half of the chopped parsley, the juice of half a lemon or lime (whichever you used), salt, pepper, and the white wine. Cook over high heat for 6–8 minutes, or until the shrimp are fully cooked to your liking.

When the shrimp are cooked, transfer them to a bowl and let them cool enough to handle. Then, peel off the shells. I left the tails on for aesthetic reasons in the photos, but to make them easier to eat, you can remove those as well.

Mini flatbreads preparation:

If you don’t have the time or energy to make these mini flatbreads, you can serve the shrimp on rice cakes, Wasa crackers, slices of bread, baguette pieces, or anything similar.

In a bowl, combine the eggs, olive oil, salt, water, and flour. Use a mixer to blend everything well. The batter will be similar to pancake batter, but thicker.

Heat a non-stick pan until hot, then use a spoon to drop small amounts of batter onto the pan, creating mini pancakes.

Cook each side for about 40-50 seconds (up to a minute), keeping a close eye on them, as cooking times can vary depending on your pan and heat level. Continue this process until all the batter is used up.

Guacamole preparation:

Once the mini flatbreads are done, we move on to the guacamole. Cut each avocado in half and remove the pits.

Using a food processor and a spoon, transfer the avocado flesh into the bowl. Add crushed garlic, finely chopped green onion, diced tomatoes, juice from the other half of the lemon, and the remaining chopped parsley.

Blend everything well, season with salt and pepper to taste, give it another quick mix, and once ready, transfer it to a serving bowl.

To assemble: spread guacamole on each mini flatbread, then top with 2–3 shrimp. Sprinkle with nigella seeds (black cumin) or sesame seeds for garnish—this step is optional, and they taste great without it too. Serve to friends or loved ones and enjoy with plenty of appetite and joy.

These go perfectly with a chilled glass of white or rosé wine.

If you try the recipe, let me know how you liked it! 😊

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