These mango salsa shrimp cups are perfect for entertaining any time of the year. You can serve any of the left over guacamole or mango salsa on the side with extra tortilla chips.
Ingredients
- Guacamole *Ingredients:*
- 2½ large ripe avocados
- 2 large cloves fresh garlic, finely minced
- 3 T. fresh lime juice
- 1 T. fresh cilantro leaves, finely chopped
- Sea salt and pepper, to taste
- Mango *Salsa* Ingredients:
- 2 medium mangos, peeled and chopped small (can use frozen mango)
- 1 medium red bell pepper, chopped small
- ½ medium red onion, diced small
- ½ large avocado, diced
- 3 T. fresh cilantro, finely chopped
- 2 T. fresh lime juice
- Sea salt and black pepper, to taste
- Remaining *Ingredients*:
- 36 41-50 size frozen shrimp, thawed, peeled, deveined, and patted dry
- 3 tsp. Hill Country Chili Powder
- Sea salt and black pepper, to taste
- 2 T. unsalted butter
- To serve: Tortilla Chips
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Persons
12
Serving Size
1 cup
Prep Time
20 minutes
Cook Time
5 minutes
Total Time
25 minutes
Instructions
- 1. Slice the avocados in half lengthwise and remove the pit. Scoop the flesh out with a spoon into a large bowl. Add garlic, lime juice, and fresh cilantro. Season with salt and black pepper, to taste, and mash with a fork until thoroughly blended and smooth. Cover tightly and set aside.
- 2. Combine mango, bell pepper, red onion, avocado, cilantro, and fresh lime juice in a medium glass or other non-reactive bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- 3. Add shrimp to a large bowl and season with chili powder, cumin, and garlic powder. Season with salt and black pepper, to taste, and toss to combine.
- 4. Heat butter in a large non-stick skillet over medium heat. As the butter melts, swirl to coat the bottom of the pan. Add seasoned shrimp and cook, stirring frequently, until the shrimp becomes opaque and starts to curl, approximately 3-4 minutes. Do not overcook. Remove from heat and set aside.
- 5. Assemble by adding 1-2 tablespoons guacamole, followed by approximately 3 tablespoons of mango salsa to each cup. Top each appetizer cup with three cooked shrimp and serve immediately with some gluten-free tortilla chips, if desired. Enjoy!
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