Cajun Guacamole Shrimp Cups Recipes

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CAJUN SHRIMP GUACAMOLE WITH RED PEPPER



Cajun Shrimp Guacamole with Red Pepper image

Turn your snack into a mini meal with the addition of Cajun shrimp and red pepper. This shrimp guacamole has the perfect balance of bold and fresh flavors. -Taste of Home Test Kitchen

Provided by Taste of Home

Yield 6 servings.

Number Of Ingredients 5

3 medium ripe avocado, peeled and cubed
2 to 3 tablespoons fresh lime juice
1/2 to 1 teaspoon kosher salt
1/2 pound Cajun Shrimp
1/4 cup chopped sweet red pepper

Steps:

  • In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with Cajun Shrimp and red pepper.

Nutrition Facts : Calories 152 calories, Fat 11g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

CAJUN GUACAMOLE SHRIMP CUPS



Cajun Guacamole Shrimp Cups image

Make and share this Cajun Guacamole Shrimp Cups recipe from Food.com.

Provided by Food.com

Categories     < 60 Mins

Time 35m

Yield 24 cups

Number Of Ingredients 16

24 square frozen wonton wrappers, defrosted
1/4 cup vegetable oil or 1/4 cup cooking spray
2 medium avocados
juice of half a lime
5 -8 drops hot sauce
5 cherry tomatoes
1/4 cup cilantro, finely chopped
1 scallion, finely sliced
1 pinch salt
1 lb raw shrimp, peeled and deveined (24 count)
1 tablespoon olive oil
1 garlic clove, peeled and minced
1 tablespoon cajun seasoning
1 pinch salt
1 pinch fresh ground black pepper
1 tablespoon finely chopped cilantro, for garnish

Steps:

  • For the cups:.
  • Preheat the oven to 350 degrees F.
  • If using cooking spray, spray a 24-cup non-stick mini muffin pan with cooking spray. If using vegetable oil, brush both sides of each wonton wrapper with a thin layer of vegetable oil using a pastry brush.
  • Push each wonton wrapper into a well of the mini muffin pan.
  • Bake for 10-12 minutes until golden. Remove from the oven and increase the heat to 400 degrees F for the shrimp later on.
  • Remove the baked wonton cups to a wire rack to cool completely.
  • For the guacamole:.
  • Halve the avocados and remove their pits. Scoop out the flesh and discard the skins. Roughly chop the avocado into cubes (you should have about 1 1/4 cups of cubed avocado).
  • Add the avocado to a wide, shallow bowl. Use a fork to mash as smooth as you like it.
  • Stir the lime and hot sauce into the mashed avocado.
  • Finely chop the cherry tomatoes and add the avocado along with the cilantro and scallion. Gently fold together until combined. Season with salt to taste (usually just a pinch).
  • For the shrimp:.
  • Combine the shrimp, olive oil, garlic and Cajun seasoning in a medium bowl along with a pinch each of salt and black pepper. Stir to coat the shrimp.
  • Tip the contents of the bowl out onto a rimmed baking sheet. Bake for 6-7 minutes (the oven should be at 400 degrees F from earlier) until pink and cooked throughout.
  • Assemble:.
  • Fill each baked wonton cup with a slightly heaped teaspoonful of guacamole. Top each one with a shrimp. Sprinkle with the chopped cilantro.
  • Serve immediately - the wontons will start to become soft very quickly once filled.
  • NOTE:.
  • If you need to make these ahead - prep the wonton wrappers and shrimp in advance. You can keep the baked wontons in an airtight container at room temperature for up to 2 days. You can keep the cooked shrimp in an airtight container in the fridge for up to 1 day. Make the guacamole just before filling and serving otherwise it will start to oxidize, turning brown.

Nutrition Facts : Calories 89.7, Fat 5.6, SaturatedFat 0.8, Cholesterol 24.6, Sodium 169.7, Carbohydrate 6.5, Fiber 1.3, Sugar 0.2, Protein 3.8

SHRIMP 'N GUACAMOLE CUPS



Shrimp 'n Guacamole Cups image

Get the party started with out Shrimp 'n Guacamole Cups recipe. Not only are individually portioned Shrimp 'n Guacamole cups delicious, but they're a simple and quick Healthy Living recipe as well. If you can come up with a better way to entertain, we'd love to hear it.

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 50m

Yield 9 servings, 4 filled tortilla chips each

Number Of Ingredients 10

2 large fully ripe avocados
1/4 cup PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1/4 cup loosely packed fresh cilantro, chopped
2 Tbsp. finely chopped red onions
1 tsp. minced garlic
1/2 cup TACO BELL® Verde Salsa, divided
36 frozen uncooked cleaned small shrimp (about 3/4 lb.), thawed, drained
1 tsp. smoked paprika
2 tsp. oil
36 scooped tortilla chips

Steps:

  • Mash avocados in medium bowl until smooth. Add cream cheese spread, cilantro, onions, garlic and 1/4 cup salsa; mix well.
  • Refrigerate 30 min.
  • Toss shrimp with paprika and remaining salsa. Heat oil in large skillet on medium heat. Add shrimp; cook 2 min. on each side or until shrimp are tender. Remove from skillet.
  • Spoon guacamole into tortilla chips; top with shrimp.

Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

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