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99% would make again

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 (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

Shop ingredients with
    Calories 169
    Fat 7g
    Carbs 14g
    Fiber 2g
    Sugar 0g
    Protein 9g

Estimated values based on one serving size.

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!