Published on June 6th, 2017

Shrimp Cups With Chunky Avocado Salsa

Name: Shrimp Cups With Chunky Avocado Salsa
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 large flour tortillas; 1 tbsp butter, melted; ½ lb shrimp, shelled and deveined; ¼ tsp salt; ¼ tsp pepper; ½ tsp ground cumin; ½ tsp paprika; ¼ tsp chili powder; ⅛ tsp cayenne pepper; 1 clove garlic, minced; ½ tbsp fresh lime juice; ½ tsp vegetable oil; 1 small avocado, diced; 1 small tomato, diced; ½ cup finely diced red onion; ⅛ cup jalapeño, diced; ⅛ cup cilantro, finely chopped; 1 tsp fresh lime juice; ¼ tsp salt; ¼ tsp pepper

As a minimalist vagabond who’s been living in furnished places for the past 6 years, I’ve barely had a *kitchen*, much less an oven. Not a significant hardship mind you, as in places like Vietnam, Thailand and now Ecuador you can eat out daily (and deliciously) for peanuts. Nonetheless, now that I’ve settled down amid the cobbled streets of Cuenca, my latent “cocinera” (cook) persona has emerged with a vengeance.

Ah but without an oven, many of the recipes I’d like to try have been out of my reach. Out of my reach that is, until…

Long story short? I’ve added a new kitchen gadget to my otherwise uber-minimalist lifestyle, and treated myself to a wee, tabletop TOASTER OVEN!

I bought the biggest and shiniest toaster oven in Cuenca!

Woo-hoo! Now I can make just about ANYTHING I fancy – leastwise in small batches. And the first recipe I tried is this one – a most easy-peasy, healthy and deee-lish miniature oven concoction:

Shrimp Cups with Avocado Salsa

AuthorDyanneCategorySeafoodTotal Time50 mins

Yields4 Servings

Note: you can change the “Servings” above, as well as handily check-off each ingredient below as you use it:

For the tortilla cups:

3 large flour tortillas

1 tbsp butter, melted

For the shrimp:

½ lb shrimp, shelled and deveined

¼ tsp salt

¼ tsp pepper

½ tsp ground cumin

½ tsp paprika

¼ tsp chili powder

⅛ tsp cayenne pepper

1 clove garlic, minced

½ tbsp fresh lime juice

½ tsp vegetable oil

For the avocado salsa:

1 small avocado, diced

1 small tomato, diced

½ cup finely diced red onion

⅛ cup jalapeño, diced

⅛ cup cilantro, finely chopped

1 tsp fresh lime juice

¼ tsp salt

¼ tsp pepper

Ready? Set – GO! Click the timer to start: 50 Minutes

To make the tortilla cups:

Preheat oven to 375˚F/190˚C.

Butter each side of the tortillas and cut each into quarters, making 12 pieces. Place one wedge in each cup of a muffin tin and gently push down to create a cup shape.

Place buttered tortilla triangles in muffin cups

Bake for 10-12 minutes or until crisp.

Bake in toaster oven...

To make the shrimp:

In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.

Heat oil in a skillet. Cook shrimp over medium high heat for 6-8 minutes, flipping halfway through cooking. Set aside.

Sizzling spiced shrimp

To make the avocado salsa:

In another bowl, combine diced avocado, tomato, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir gently.

Making the salsa...

Assemble the cups by placing a generous spoonful of the avocado salsa in each toasted cup. Place 1 or 2 shrimp on top, followed by a dollop of sour cream. Serve with lime wedges.

Assemble the shrimp cups...

Crispy little tortilla cups – ready to fill with all manner of goodness!

DO please comment below if you try this recipe!

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Ingredients

For the tortilla cups:

3 large flour tortillas

1 tbsp butter, melted

For the shrimp:

½ lb shrimp, shelled and deveined

¼ tsp salt

¼ tsp pepper

½ tsp ground cumin

½ tsp paprika

¼ tsp chili powder

⅛ tsp cayenne pepper

1 clove garlic, minced

½ tbsp fresh lime juice

½ tsp vegetable oil

For the avocado salsa:

1 small avocado, diced

1 small tomato, diced

½ cup finely diced red onion

⅛ cup jalapeño, diced

⅛ cup cilantro, finely chopped

1 tsp fresh lime juice

¼ tsp salt

¼ tsp pepper

Directions

To make the tortilla cups:

Preheat oven to 375˚F/190˚C.

Butter each side of the tortillas and cut each into quarters, making 12 pieces. Place one wedge in each cup of a muffin tin and gently push down to create a cup shape.

Place buttered tortilla triangles in muffin cups

Bake for 10-12 minutes or until crisp.

Bake in toaster oven...

To make the shrimp:

In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.

Heat oil in a skillet. Cook shrimp over medium high heat for 6-8 minutes, flipping halfway through cooking. Set aside.

Sizzling spiced shrimp

To make the avocado salsa:

In another bowl, combine diced avocado, tomato, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir gently.

Making the salsa...

Assemble the cups by placing a generous spoonful of the avocado salsa in each toasted cup. Place 1 or 2 shrimp on top, followed by a dollop of sour cream. Serve with lime wedges.

Assemble the shrimp cups...

Shrimp Cups With Chunky Avocado Salsa

Ingredients Directions

About the Author

Dyanne Off-the-beaten-path travel is my passion,and I’ve always lived life “like-a-kid-in-a-candy-store” – eager to sample as many flavors as I can. Indeed, my life motto has long been: This ain’t a dress rehearsal, folks!