These easy and fun chili shrimp cups are the perfect game day appetizer for a crowd. The flavors are irresistible. Very easy to make and assemble.
- 32 large shrimp, peeled and deveined (about 1 pound)
- Juice of 1 lime
- 1 teaspoon garlic powder
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- Olive oil for pan
- 4 medium avocados, peeled and pitted
- Fresh lime juice to taste (about 1-2 limes)
- 1/4 cup finely chopped cilantro, plus more to taste
- Salt and pepper to taste
- 32 tortilla scoops (Tostitos)
- 3 roma tomatoes, diced
- Cilantro for garnish
- Crumbled queso fresco for garnish
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In a bowl, combine the shrimp, lime juice, garlic powder, chili powder, cumin, paprika, salt, and pepper. Set aside for 15 minutes to let it marinate.
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Meanwhile, make the guacamole: In a medium bowl, mash the avocado. Add lime juice, salt, pepper, and cilantro to taste. Combine.
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Cook the shrimp: Heat some olive oil (1-2 tablespoons) in a large nonstick skillet over high heat. Cook the shrimp about 3-4 minutes per side. Remove from heat and set aside.
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Assemble the chili lime shrimp cups: Spoon some guacamole over each tortilla scoop. Top with a cooked shrimp each. Garnish with diced tomatoes, cilantro, and crumbled queso fresco. Serve immediately. Enjoy!
- Shrimp cooks fast. 3-4 minutes per side should be enough.
- You can also throw the shrimp on the grill. Use a grilling basket or place the shrimp on skewers.
- Tip: Assemble the shrimp cups right before serving to prevent them from getting soggy.