Serve these easy shrimp appetizers at your next party and watch them disappear! They taste like mini shrimp tostadas and are perfect for low carb and keto diets.
Preheat the oven to 375ºF and line a large baking sheet with parchment paper.
Cut each slice of cheese into quarters and arrange on the baking sheet, making sure they aren't touching. Bake until browned and crisp, about 10 to 12 minutes. Remove and let cool completely.
In a large bowl, toss the shrimp with the spices until well mixed. (Do not add the salt and pepper yet, as it will make the shrimp release water).
Heat the oil in a large skillet over medium heat until shimmering. Add the shrimp and spread out in a single layer. Cook 2 minutes, then flip all of the shrimp over and cook on the second side for 2 minutes, until bright pink.
Remove from heat and sprinkle with salt and pepper to taste.
To assemble, top each cheese crisp with a spoonful of guacamole and a shrimp. Sprinkle with chopped cilantro and serve immediately.
Notes
It is best to assemble the bites just prior to serving, so the crisps or crackers don't soften too much. However, you can cook the shrimp a day in advance and store in the fridge.