Go Back
Delicious Shrimp Avocado Salsa Cups an easy healthy appetizer

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 servings
Calories 320 kcal

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.