Mango Salsa Shrimp Cups

Tip: Serve any remaining guacamole and/or mango salsa on the side with additional gluten-free tortilla chips. Great for a party appetizer or any gathering. Hope you enjoy this recipe.

Prep time: 20 minutes
Cook time: 5 minutes
Yields 12 individual appetizers

Guacamole Ingredients:

2½ large ripe avocados
2 large cloves fresh garlic, finely minced
3 T. fresh lime juice
1 T. fresh cilantro leaves, finely chopped
Sea salt and pepper, to taste

Mango Salsa Ingredients:

2 medium mangos, peeled and chopped small
1 medium red bell pepper, chopped small
½ medium red onion, diced small
½ large avocado, diced
3 T. fresh cilantro, finely chopped
2 T. fresh lime juice
Sea salt and black pepper, to taste

Remaining Ingredients:

36 41-50 size frozen shrimp, thawed, peeled, deveined, and patted dry
2 t. ground chili powder
1 t. ground cumin
1 t. garlic powder
Sea salt and black pepper, to taste
2 T. unsalted butter

To serve: Gluten-free tortilla chips

Directions:

1. Slice the avocados in half lengthwise and remove the pit. Scoop the flesh out with a spoon into a large bowl. Add garlic, lime juice, and fresh cilantro. Season with salt and black pepper, to taste, and mash with a fork until thoroughly blended and smooth. Cover tightly and set aside.
   
2. Combine mango, bell pepper, red onion, avocado, cilantro, and fresh lime juice in a medium glass or other non-reactive bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
   
3. Add shrimp to a large bowl and season with chili powder, cumin, and garlic powder. Season with salt and black pepper, to taste, and toss to combine.
   
4. Heat butter in a large skillet over medium heat. As the butter melts, swirl to coat the bottom of the pan. Add seasoned shrimp and cook, stirring frequently, until the shrimp becomes opaque and starts to curl, approximately 3-4 minutes. Do not overcook. Remove from heat and set aside.
   
5. Assemble by adding 1-2 tablespoons guacamole, followed by approximately 3 tablespoons of mango salsa to each cup. Top each appetizer cup with three cooked shrimp and serve immediately with some gluten-free tortilla chips, if desired. Enjoy!