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Shrimp Cups With Chunky Avocado Salsa

by Claire Nolan

Ingredients

for 12 servings

Cups

  • 6 flour tortillas
  • 2 tablespoons
    butter, melted

Shrimp

  • 1 lb
    shrimp (450 g)
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • 1 teaspoon
    cumin
  • 1 teaspoon
    paprika
  • ½ teaspoon
    chili powder
  • ¼ teaspoon
    cayenne pepper
  • 2 cloves garlic, minced
  • 1 tablespoon
    lime juice

Avocado Salsa

  • 2 avocados, diced
  • 1 tomato, large, diced
  • 1 medium red onion, diced
  • ¼ cup
    jalapeño, diced (25 g)
  • 2 tablespoons
    lime juice
  • ¼ cup
    fresh cilantro, chopped (15 g)
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • sour cream, as garnish

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Preparation

  1. Preheat oven to 375˚F (190˚C).
  2. Butter each side of the tortillas and cut into even quarters, making 24 pieces.
  3. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
  4. Bake for 10-12 minutes or until crisp.
  5. In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
  6. Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
  7. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
  8. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
  9. Serve with lime wedges.
  10. Enjoy!
 

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