When the game’s on and friends crowd around the kitchen, these Shrimp and Guacamole Cups disappear fast. They’re creamy, zesty, and fun to eat. Make a batch and everyone will be asking.
Why You’ll Love These Shrimp and Guacamole Cups
- Perfect mix of creamy, crunchy, and spicy in one bite
- They double as a show-stopping shrimp starter or full-on party pleaser
- Ready in minutes.
Gather Round, Let’s Talk Ingredients
This isn’t just a list, it’s your flavor-building blueprint. Here’s what makes each part of this Shrimp Guacamole masterpiece shine.
Shrimp: Go for medium or large, peeled and deveined. I leave the tails off for pop-and-go ease. They bring the protein and a little sweetness that marries beautifully with the guac.
Seasoning: A mix of smoked paprika, garlic powder, onion powder, and a pinch of cayenne gives the shrimp that smoky kick without overwhelming the creamy guac.
Avocados: Ripe, buttery, and the creamy heart of your Guacamole Appetizers. If they’re soft when gently squeezed, they’re ready.
Lime Juice: Brightens the guacamole and keeps it from going sad and brown on ya.
Red Onion: Adds a bite that punches through the richness.
Cilantro: Optional but recommended. Fresh and herbal, if you’re not a cilantro fan, skip it. No judgment in my kitchen.
Mini Tortilla Cups: The edible vessel that holds this magic. You can buy premade ones or bake cut tortillas in a muffin tin until golden. Perfect for Tortilla Cups Appetizers.
Now Let’s Get These Bites on the Board
Here’s how we bring it all together, step by simple step. No fluff, just flavor.
Preheat the oven to 400°F and line a baking tray with parchment or foil. Easy clean-up, friend.
Toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, and just a pinch of cayenne. Give them a good mix so every piece gets flavor.
Roast the shrimp for about 8 minutes until they turn pink and curl up. Set them aside to cool a little.
Now mash your guacamole. Scoop the avocado into a bowl and add lime juice, red onion, salt, and chopped cilantro if you like it. Taste as you go—you’re in charge here.
Spoon some guac into each tortilla cup.
Finish by topping each one with a shrimp. That’s it—ready to serve and snack!
What Can Go Wrong (and How Not to Let It)
Making Shrimp and Guacamole Cups might seem simple, but even the best cooks trip up. Here are the top things to avoid:
- Overcooking shrimp : They’ll go rubbery fast. Keep an eye on that oven.
- Watery guacamole :Don’t go wild with the lime juice. Start with less, then taste.
- Soggy tortilla cups : Always cool your shrimp before placing them on the guac, or you’ll get sad, soggy bottoms.
Serving These Beauties
I usually serve these food starters ideas right off the tray with a cold glass of cucumber lime water or sparkling rosé. Set them out on a wooden board with a few lime wedges and extra cilantro for flair.
They’re messy in the best way, so napkins are a must. Want to make them the star of the show? Serve them alongside snow crab legs for a seafood duo people won’t stop talking about.
Shrimp and Guacamole Cups
Ingredients
- – 1 lb medium shrimp peeled and deveined
- – 1 tsp smoked paprika
- – ½ tsp garlic powder
- – ½ tsp onion powder
- – Pinch of cayenne
- – Salt to taste
- – 1 tbsp olive oil
- – 2 ripe avocados
- – Juice of 1 lime
- – 2 tbsp finely chopped red onion
- – 1 tbsp chopped cilantro optional
- – 12 mini tortilla cups
- – Greek yogurt or sour cream for topping
Instructions
- Preheat oven to 400°F and line a baking sheet.
- Toss shrimp with oil and spices; roast for 8 minutes.
- Mash avocados with lime juice, red onion, salt, and cilantro.
- Fill each tortilla cup with guacamole.
- Top each with a shrimp and a dollop of yogurt or sour cream.
- Serve immediately and enjoy!
Notes
- Use chilled guacamole for better structure.
- Shrimp can be pre-cooked and chilled.
- Assemble just before serving to avoid sogginess.
- Add cherry tomato slices or shredded lettuce for extra flair.
FAQs
How do I keep tortilla cups from getting soggy?
Cool your cooked shrimp completely before assembling, and always serve immediately after adding guacamole. You can also line the bottom of the cup with a sliver of lettuce or cheese to act as a barrier.
Can I make this shrimp starter ahead of time?
Absolutely. You can cook the shrimp and mash the guacamole a few hours in advance. Keep both chilled separately. Assemble just before serving for the best crunch and freshness.
What can I substitute for avocado?
If you’re out of avocado or serving someone who’s not a fan, try a whipped feta spread or even a tangy hummus. The key is something creamy to balance the shrimp.
How spicy are these bites?
They’ve got a gentle kick from cayenne and paprika, but you can always adjust the heat. Like it hot? Add a dash of chipotle powder or hot sauce to the shrimp marinade.
