Avocado Shrimp Appetizer Cups Recipe

  • Preparation 25 min
  • Cooking 5 min
  • Servings 9
  • Freezing I do not suggest

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Avocado

  • 3 ripe avocados
  • 2 tbsp (30 ml) lime juice
  • 2 tbsp (30 ml) chopped fresh cilantro
  • ¼ tsp (1 ml) salt

Creamy sauce

  • 1 cup (250 ml) plain Greek yogurt
  • ¼ cup (60 ml) mayonnaise
  • Juice of half a lime
  • 2 tsp (10 ml) sriracha, or to taste
  • 1 pinch salt

Mango

  • 1 ½ cups (375 ml, 225 g) ripe mango, finely diced
  • ¼ cup (60 ml, 40 g) red onion, very finely chopped
  • 1 drizzle olive oil

Shrimp

  • 12 oz (340 g) raw shrimp (31-40), peeled and deveined
  • 1 tbsp (15 ml) olive oil
  • 1 garlic clove, minced
  • ½ tsp (2 ml) smoked paprika
  • 1 tbsp (15 ml) lime juice
  • Salt and pepper, to taste

Garnish

  • 2 tbsp (30 ml) fresh cilantro, chopped

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Preparation

  • In a bowl, mash the avocados with a fork along with the lime juice, cilantro and salt, leaving a few small chunks.
  • In another bowl, whisk the yogurt, mayonnaise, juice of half a lime, sriracha and salt.
  • In a small bowl, mix the mango, red onion and drizzle of olive oil.
  • Build the cups: divide the avocado among the glasses, cover it completely with the creamy sauce and finish with the mango mixture.
  • Refrigerate the cups until serving, no more than 2 hours.
  • When ready to serve, heat the oil in a skillet over medium-high heat. Add the shrimp, garlic and smoked paprika. Cook for 2 minutes per side, until the shrimp are pink and firm.
  • Drizzle with lime juice, then season with salt and pepper. Cut the hot shrimp into small pieces.
  • Spoon the hot shrimp over the cups, garnish with cilantro and serve right away, with a small spoon.