Layered Guacamole Dip With Shrimp and Salsa

“This is a different take on the traditional layered taco dip. The guacamole can be prepared 1 day ahead, and then the next day all the ingredients can be layered up to 4 hours before use, covered and refrigerated. (The cooking time is actually the chilling time.)”
6hrs 35mins

Ingredients Nutrition


  1. To make the guacamole, mash the avocados, sour cream, and lime juice in a medium bowl with a slotted spoon or large serving fork until the mixture is chunky.
  2. Fold in the onion and garlic, and season generously with the salt.
  3. Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. (The guacamole can be made up to 1 day ahead -- the sour cream and lime juice keep the guacamole from discoloring.).
  4. After chilling the guacamole, toss the shrimp with the oil and lime juice.
  5. Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.
  6. Spread the chilled guacamole on the shrimp, leaving a border exposed.
  7. Spread the salsa over the guacamole, leaving a border.
  8. Finally, spread the sour cream on the salsa, again leaving a border around the edges.
  9. Sprinkle the cilantro over the dip.
  10. This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.
  11. Serve with tortilla chips for dipping.
  12. *Note: Hass avocados are the small, dark avocados. They should be ripe and give a little when pressed, but if they are firm you can ripen them at home by putting them in a paper bag with a ripe banana or an apple. This will cut the ripening time in half.

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