How many times have you found yourself in a snack rut? You want something fresh, flavorful, and perhaps a little fancy, but without all the fuss. We’ve all been there, staring into the fridge, wishing for an easy appetizer that truly wows. Well, lovely reader, prepare to have your culinary cravings met in the most delightful way possible! Today, we’re diving into a recipe that’s as vibrant as it is delicious: Shrimp & Avocado Salsa Cups. Get ready to impress your taste buds and your guests with this simple yet sophisticated dish.
Why Make This Recipe
These Shrimp & Avocado Salsa Cups become your new go-to for entertaining or even just a delightful snack because they are:
Effortlessly Elegant Appetizer
These cups look gourmet but are simple to put together. They are perfect for impressing guests without spending hours in the kitchen.
Bursting with Fresh Flavors
Every bite is a refreshing taste explosion, from the juicy shrimp to the creamy avocado and zesty lime.
Healthy & Wholesome
These cups are a guilt-free indulgence. They pack lean protein, healthy fats, and fresh vegetables.
Highly Customizable
You can easily change the ingredients to fit your taste or what you have on hand.
How to Make Shrimp & Avocado Salsa Cups
Follow these simple instructions to create your incredible Shrimp & Avocado Salsa Cups. You will prepare the wonton cups, cook the shrimp, and then assemble the salsa before combining everything.
Ingredients of Shrimp & Avocado Salsa Cups
For the Shrimp
* Fresh or Frozen Shrimp (peeled, deveined, tails on or off)
* Olive Oil
* Garlic Powder
* Smoked Paprika
* Salt and Black Pepper
For the Avocado Salsa
* Ripe Avocados
* Red Onion (finely diced)
* Cherry Tomatoes (halved or quartered)
* Fresh Cilantro (chopped)
* Jalapeño (minced, optional, for a kick!)
* Lime Juice (freshly squeezed is best!)
* Salt and Black Pepper
For the Cups
* Wonton Wrappers or Tortilla Scoops (for an alternative)
* Olive Oil Spray (if using wonton wrappers)
Directions of Shrimp & Avocado Salsa Cups
Prepare the Wonton Cups (If Using)
1. Preheat your oven.
2. Lightly spray a muffin tin with olive oil.
3. Gently press one wonton wrapper into each muffin cup.
4. Bake until golden and crispy. Remove and let cool.
Cook the Shrimp
1. Pat the shrimp dry.
2. Toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Cook shrimp in a hot pan until pink and opaque. Set aside to cool slightly.
Assemble the Avocado Salsa
1. In a medium bowl, gently mash the avocados.
2. Add diced red onion, cherry tomatoes, chopped cilantro, and minced jalapeño (if using).
3. Squeeze in fresh lime juice and season with salt and pepper. Stir well to combine.
Combine and Serve
1. Evenly distribute the cooked shrimp into the avocado salsa.
2. Spoon the **Shrimp & Avocado Salsa** mixture into the crispy wonton cups or tortilla scoops.
3. Garnish with a sprig of fresh cilantro or a lime wedge.
How to Serve Shrimp & Avocado Salsa Cups
Serve the Shrimp & Avocado Salsa with tortilla chips as a dip. You can also spoon it over grilled fish or chicken for a flavorful meal. Use it as a vibrant filling for lettuce wraps.
How to Store Shrimp & Avocado Salsa Cups
Store any leftover Shrimp & Avocado Salsa in an airtight container in the refrigerator for up to 1-2 days. If you mix it with the wonton cups, the cups may become soft. You can press plastic wrap directly onto the surface of the salsa to minimize air exposure.
Tips to Make Shrimp & Avocado Salsa Cups
Choose Ripe Avocados
Gently squeeze the avocado; it should yield slightly. Avoid overly soft or hard avocados.
Don’t Overcook the Shrimp
Shrimp cooks quickly! Overcooked shrimp becomes rubbery. Cook it until it turns pink and opaque.
Fresh Lime Juice is Key
Bottled lime juice will not give you the same vibrant flavor. Always use freshly squeezed.
Season to Taste
Taste your salsa as you go and adjust salt, pepper, and lime juice as needed.
Variation
Flavor Boosters
* Add a pinch of cumin or chili powder to the shrimp seasoning.
* Add diced mango or pineapple for a touch of sweetness.
* Drizzle sriracha or add a pinch of red pepper flakes for extra heat.
Ingredient Swaps
* Instead of shrimp, try grilled chicken or flaked crab meat.
* Use cucumber slices or bell pepper halves as the “cup” for a low-carb option.
FAQs
Can I make the Shrimp & Avocado Salsa Cups ahead of time?
You can prepare the individual components (cook shrimp, make wonton cups) ahead of time. However, it’s best to assemble the **Shrimp & Avocado Salsa Cups** just before serving. The avocado can oxidize and turn brown if exposed to air for too long, even with the lime juice.
Can I use frozen shrimp for these Shrimp & Avocado Salsa Cups?
Absolutely! Thaw the frozen shrimp completely and pat them very dry before cooking to ensure proper searing.
I don’t like cilantro; what can I use instead in the Shrimp & Avocado Salsa Cups?
If cilantro isn’t your favorite, you can easily substitute it with fresh parsley or chives, or simply omit it altogether. The lime and other fresh ingredients will still provide plenty of flavor in your **Shrimp & Avocado Salsa Cups**.
Zesty Cilantro-Lime Shrimp & Avocado Salsa Cups
These vibrant Zesty Cilantro-Lime Shrimp & Avocado Salsa Cups feature perfectly cooked shrimp combined with a fresh, zesty avocado salsa, all served in crispy baked wonton wrappers. They make for a delightful appetizer or a light meal, bursting with flavor and texture.
Equipment
- Oven
- 24-cup Mini Muffin Tin
- Wire Rack
- Paper Towels
- Medium Bowl
- Large Skillet
- Fork
Ingredients
For the Shrimp:
- 1 lb Fresh or Frozen Shrimp peeled, deveined, tails on or off
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
For the Avocado Salsa:
- 3 Ripe Avocados
- 1/2 Red Onion finely diced
- 1 cup Cherry Tomatoes halved or quartered
- 1/2 cup Fresh Cilantro chopped
- 1 Jalapeño minced, optional, for a kick!
- 2 tbsp Lime Juice freshly squeezed
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
For the Cups:
- 24 Wonton Wrappers
- Olive Oil Spray
Instructions
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a 24-cup mini muffin tin and press one wonton wrapper into each cup.
- Bake wonton cups for 8-10 minutes, or until golden and crispy. Remove from the oven and let cool completely on a wire rack.
- Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque; remove from heat and let cool slightly.
- In a separate medium bowl, gently mash the ripe avocados with a fork, leaving some small chunks for texture.
- Add the finely diced red onion, halved or quartered cherry tomatoes, chopped fresh cilantro, and minced jalapeño (if using) to the mashed avocado.
- Squeeze in 2 tablespoons of fresh lime juice and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir gently to combine all ingredients in the salsa.
- Evenly distribute the cooled cooked shrimp into the avocado salsa mixture.
- Spoon the Zesty Cilantro-Lime Shrimp & Avocado Salsa mixture into the crispy wonton cups.
- Garnish with an extra sprig of fresh cilantro or a lime wedge, if desired. Serve immediately.
Notes
For a spicier kick, include the minced jalapeño with its seeds. Ensure shrimp are not overcooked to maintain tenderness. These cups are best served immediately to prevent the wonton wrappers from becoming soggy.