Avocado Shrimp Cups


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This appetizer requires a bit of extra time for the shrimp to marinate, but it's well worth the wait!

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Serving Size / Yield

4 servings


  • 12 oz. fresh med. shrimp
  • 2 Tbs. vinegar
  • 1 1/2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/8 tsp. dry mustard
  • dash pepper
  • 1 sm. onion, thinly sliced
  • 1 clove garlic, halved
  • 3 Tbs. cooking oil
  • 1 pickled jalapeno seeded, rinsed, and cut into strips
  • 2 avocados, halved and seeded
  • 1 med. tomato, chopped

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In a bowl, combine vinegar, lemon juice, salt, mustard, and pepper.  Set aside.  In a medium skillet, cook shrimp, half of onion slices, and garlic in hot oil over medium-high heat.  Cook for 4-5 minutes or until shrimp are cooked through, stirring occasionally.  Remove onion and garlic with slotted spoon and discard.  Add shrimp and remaining oil from skillet to vinegar mixture in a bowl along with remaining sliced onion and jalapeno.  Cover and chill several hours or overnight, stirring occasionally.  To serve, lift shrimp, onion slices, and jalapeno from marinade.  Spoon into avocado halves.  Sprinkle with chopped tomato and drizzle some marinade over all.

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