Shrimp Cups With Chunky Avocado Salsa
featured in 5 Essential Shrimp Recipes
Take your taste buds on a tropical vacation with these shrimp cups that are packed with flavor and texture. The succulent shrimp is perfectly balanced by the creamy avocado salsa, creating a harmonious blend of sweet, savory, and spicy notes.
Tasty Team
99% would make again
Under 30 minutes
Under 30 minutes
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 (25 g), diced
- 2 tablespoons lime juice
- ¼ cup fresh cilantro (15 g), chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- sour cream, as garnish
Nutrition Info
- Calories 172
- Fat 7g
- Carbs 16g
- Fiber 2g
- Sugar 1g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375˚F (190˚C).
- Butter each side of the tortillas and cut into even quarters, making 24 pieces.
- 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).
- Bake for 10-12 minutes or until crisp.
- In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
- Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
- In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
- 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.
- Serve with lime wedges.
- Enjoy!
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