These crispy tortilla bites are perfect for noshing poolside—and are a frequent warm-weather request in chef-in-residence Bobby Flay’s house. Any leftover avocado-corn relish can be eaten with chips, or spooned over tacos and burrito bowls.

Learn how to make Bobby Flay’s Seared Shrimp with Avocado-Corn Relish on Crispy Tortillas:

Bobby Flay’s Seared Shrimp with Avocado-Corn Relish on Crispy Tortillas

Author: Misfits Market

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Ingredients

Scale

Crispy Flour Tortillas

1 cup avocado oil
4 flour tortillas, cut into small rounds
Kosher salt

Avocado-Corn Relish

3 ripe avocados, diced
3 ears of fresh corn, kernels removed, then roasted or sautéed
1 tablespoon sour cream
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
¼ cup fresh cilantro

Seared Shrimp

2 tablespoons smoked paprika
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound shrimp, cleaned and pat dry
Garnish: lime, cilantro

Instructions

For the crispy flour tortillas: Heat oil in a medium, high-sided sauté pan over medium heat and allow oil to reach approximately 325°F. Working in batches, add the tortillas and fry until golden and crisp, approximately 1 minute. Remove and place on a plate lined with paper towels. Season lightly with salt.
For the avocado-corn relish: Add all ingredients to a bowl and gently fold until combined.
For the seared shrimp: Add paprika and ground cumin to a bowl, season with salt and pepper, and mix to combine. Season the shrimp on one side with some of the spice mixture (reserve any leftover spice mix for another use). Add some of the oil to a large sauté pan over medium-high heat until it begins to shimmer. Working in batches, sear the shrimp until golden, turn and sear other side, and transfer to a plate. Repeat the process until all shrimp are seared and just cooked through.
For assembly: Place a dollop of relish on each tortilla, and top each with shrimp. Garnish with lime and cilantro and serve.