Cilantro Shrimp Cups Food

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SHRIMP MANGO LETTUCE CUPS



Shrimp Mango Lettuce Cups image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

Zest of 1 lemon and juice of 1/2 lemon
1 clove garlic, grated
1/2 cup olive oil
Handful fresh cilantro, chopped
24 cooked jumbo shrimp, chilled
2 avocados, cut into large chunks
1 mango
1/2 small red onion, thinly sliced
Kosher salt and freshly ground black pepper
6 Bibb or butter lettuce cups
Minced fresh chives, for serving

Steps:

  • In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
  • Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
  • Add the avocado to the bowl with the rest of the dressing.
  • Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
  • To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.

GRILLED SHRIMP LETTUCE CUPS WITH CREAMY HERB SAUCE



Grilled Shrimp Lettuce Cups with Creamy Herb Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

24 shrimp (U16 size), peeled and deveined
2 tablespoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground coriander
Kosher salt and freshly cracked black pepper
Olive oil, for drizzling
8 lettuce cups
Creamy Herb Sauce, recipe follows
1/2 cup fresh cilantro leaves
1/2 cup fresh dill leaves
3/4 cup Greek yogurt
1/4 cup fresh cilantro, chopped
1/4 cup fresh dill, chopped
1/4 cup mayonnaise
1 teaspoon chili paste
1 clove garlic, finely minced
Juice of up to 2 lemons
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat a grill to medium high.
  • Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.
  • Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.
  • Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.
  • Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.

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

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 20

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

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