Cajun Shrimp Guacamole

After a wonderful week in New Orleans, I thought it was only appropriate that I come home and make a NOLA inspired Guacamole. It only made sense to combine what New Orleans is famous for – it’s amazing seafood and spice mixtures with one of my absolute favorites – guacamole.

I used a Creole spice blend of paprika, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, basil, marjoram, rosemary, and thyme. Whew – that’s sure a mouthful. I doused the shrimp with the spices until they were bright red, and then sauteed them in some butter, because really what is better than shrimp + butter, and once they were pink, I just set them aside until needed. Bell Peppers and Onions are all over the place in Creole cooking too! So it was a given that these could have to be added into my newest guacamole creation.

The result: a perfectly smooth guacamole with bites of crispness from the onions and red pepper and a burst of Creole flavors from the shrimp.

You guys have to make this. It screams to be eaten at a summer party with some freshly fried tortilla chips and an ice cold beer.

Cajun Shrimp Guacamole

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: serves 4

Cajun Shrimp Guacamole

A guacamole with the flavors of New Orleans. Fresh shrimp, Creole seasoning and red peppers for a bite!


  • 3 tsp Creole seasoning, plus a pinch more
  • 1/2 lb small shrimp, peeled and de-veined
  • 1/2 red bell pepper, finely chopped
  • 1/2 small yellow onion, finely chopped
  • 3 Hass avocados
  • 1 Lime, juiced
  • sea salt and pepper to taste


  1. Sprinkle the Creole seasoning over the cleaned shrimp. Add 1 tbsp of butter in a medium skillet over medium high heat. Once hot, add the shrimp and saute for a few minutes on each side until pink. Remove from the pan and set aside.
  2. In a large bowl, combine the bell pepper, onion, avocado, lime juice, salt and pepper. Mash together with a fork. Fold in the Creole shrimp right before serving and sprinkle with another pinch of Creole seasoning.

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  1. WOW!!! This sounds so good! The only thing I’d change is to use GOOD salt from Sustainable Sourcing (here’s their website ). I love their HimalaSalt pink salt for it’s very fresh flavor! I never thought salt mattered, but since changing my diet…I figured out–it does! Thanks for sharing this recipe–it’s what’s for supper! 🙂

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