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    Shrimp Cups With Chunky Avocado Salsa

    So cute and so tasty!

    Shrimp Cups With Chunky Avocado Salsa

    Here's a video that shows you how they are made:

    View this video on YouTube


    Serves 12- Makes 24 cups

    For the cups
    6 flour tortillas

    2 tablespoons butter, melted

    For the shrimp
    1 pound (450 grams) shrimp

    ½ teaspoon salt

    ½ teaspoon pepper

    1 teaspoon cumin

    1 teaspoon paprika

    ½ teaspoon chili powder

    ¼ teaspoon cayenne pepper

    2 cloves garlic, minced

    1 tablespoon lime juice

    For the avocado Salsa
    2 avocados, diced

    1 large tomato, diced

    1 medium red onion, diced

    ¼ cup jalapeno, diced

    ¼ cup cilantro, chopped

    ½ teaspoon salt

    ½ teaspoon pepper

    Sour cream, to garnish


    1. Preheat oven to 375˚F/190˚C.

    2. Butter each side of the tortillas and cut into even quarters, making 24 pieces.

    3. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).

    4. Bake for 10-12 minutes or until crisp.

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

    6. Cook over medium high heat for 8 minutes, flipping halfway. Set aside.

    7. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, salt, and pepper. Stir gently.

    8. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.

    9. Serve with lime wedges.

    10. Enjoy!