Best Avocado And Shrimp Tomato Cups Recipes

SHRIMP CUPS WITH CHUNKY AVOCADO SALSA RECIPE BY TASTY

Shrimp Cups With Chunky Avocado Salsa Recipe by Tasty image

Here's what you need: flour tortillas, butter, shrimp, salt, pepper, cumin, paprika, chili powder, cayenne pepper, garlic, lime juice, avocados, tomato, medium red onion, jalapeño, lime juice, fresh cilantro, salt, pepper, sour cream

Provided by Claire Nolan

Yield 12 servings

Number Of Ingredients 20

Ingredients

6 flour tortillas
2 tablespoons butter, melted
1 lb 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
2 avocados, diced
1 tomato, large, diced
1 medium red onion, diced
¼ cup jalapeño, diced
2 tablespoons lime juice
¼ cup fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper
sour cream, as garnish

Steps:

Preheat oven to 375˚F (190˚C).
Butter each side of the tortillas and cut into even quarters, making 24 pieces.
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).
Bake for 10-12 minutes or until crisp.
In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
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.
Serve with lime wedges.
Enjoy!

Nutrition Facts : Calories 172 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram

ZESTY LIME SHRIMP AND AVOCADO SALAD

Zesty Lime Shrimp and Avocado Salad image

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

Provided by Gina

Categories Appetizer Lunch Salad

Time 20m

Number Of Ingredients 9

Ingredients

1/4 cup chopped red onion
2 limes (juice of)
1 tsp olive oil
1/4 tsp kosher salt (black pepper to taste)
1 lb jumbo cooked (peeled shrimp, chopped*)
1 medium tomato (diced)
1 medium hass avocado (diced (about 5 oz))
1 jalapeno (seeds removed, diced fine)
1 tbsp chopped cilantro

Steps:

In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 7 g, Protein 25 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 221 mg, Sodium 330 mg, Fiber 3 g

FRESH SHRIMP AND AVOCADO NACHOS

Fresh Shrimp and Avocado Nachos image

I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

4 plum tomatoes, chopped
3 tomatillos, husked and chopped
4 jalapeno peppers, seeded and finely chopped
1 small onion, chopped
1/4 cup minced fresh cilantro
3 tablespoons olive oil
3 tablespoons lime juice, divided
2 tablespoons seasoned rice vinegar
2 garlic cloves, minced
1-1/2 teaspoons sea salt
1/2 teaspoon dried oregano
1 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
2 medium ripe avocados, peeled and pitted, divided
1/2 cup sour cream
8 cups tortilla chips
1 cup shredded lettuce

Steps:

In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.

Nutrition Facts : Calories 264 calories, Fat 16g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.

SHRIMP AVOCADO SALAD

Shrimp Avocado Salad image

This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 pound peeled and deveined cooked shrimp, coarsely chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
1 serrano pepper, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon adobo seasoning
3 medium ripe avocados, peeled and cubed
Bibb lettuce leaves
Lime wedges

Steps:

Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

Nutrition Facts : Calories 252 calories, Fat 16g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 523mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

SHRIMP, AVOCADO AND TOMATO SALAD

Shrimp, Avocado and Tomato Salad image

This is a Williams-Sonoma recipe which can be served as a salad or a light lunch. The dressing can be made up to 2 hours ahead.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 33m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons lime juice
2 teaspoons cumin, ground
1 1/2 teaspoons grated lime zest
1 teaspoon garlic, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons olive oil
24 large shrimp, in the shell (1 - 1 1/4 pounds)
2 ripe avocados
6 small tomatoes (yellow or red , or a combination of the two)
3 tablespoons fresh cilantro, chopped
6 cups mixed salad greens
ground pepper

Steps:

To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein and place in a large non-aluminum bowl. Add half of the vinaigrette to the shrimp, toss well, and let stand for 10 minutes.
Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes, and cilantro to the shrimp and toss gently.
Place the salad greens in a separate bowl. Whisk the remaining vinaigrette and pour over the greens. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.