Published on June 6th, 2017
0Shrimp Cups With Chunky Avocado Salsa
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
Note: you can change the “Servings” above, as well as handily check-off each ingredient below as you use it:
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.
Bake for 10-12 minutes or until crisp.
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.
To make the avocado salsa:
In another bowl, combine diced avocado, tomato, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir gently.
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.
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Ingredients
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.
Bake for 10-12 minutes or until crisp.
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.
To make the avocado salsa:
In another bowl, combine diced avocado, tomato, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir gently.
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.
Notes
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!
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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:
