It’s a sunny Saturday afternoon. The kind where the sun kisses your shoulders while you sip on something cold. You decide to whip up some Spicy Shrimp & Avocado Phyllo Cups to impress your friends at tonight’s gathering. The thought of the crispy phyllo cradling luscious shrimp and creamy avocado fills you with culinary excitement.
Now, imagine walking into the gathering with these beauties—your friends’ eyes widen as they catch a glimpse of those golden delicacies. The aroma wafts through the air like a siren song calling everyone over. Each bite promises a symphony of flavors that dances on the palate. Trust me; this dish is bound to steal the show!
Why You'll Love This Recipe
- These Spicy Shrimp & Avocado Phyllo Cups are quick and easy to prepare, making them perfect for any occasion
- Their vibrant colors and textures are visually appealing and tantalizingly delicious
- You can customize them based on your flavor preferences or dietary needs effortlessly
- Plus, they make excellent finger food at any party or gathering!
I remember one time when I brought these to a potluck; my friend Josh couldn’t stop raving about them. He even tried to steal the leftovers!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Phyllo Dough: Opt for fresh or thawed sheets; they become wonderfully crispy when baked.
- Shrimp: Use large, peeled shrimp for a satisfying bite; wild-caught adds extra flavor.
- Avocado: Choose ripe avocados that are slightly soft but not mushy for the best texture.
- Spices: A mix of chili powder, garlic powder, and paprika will infuse amazing flavors into your shrimp.
- Lime Juice: Fresh lime juice brightens the dish and balances out the richness of avocado.
- Cilantro: Fresh cilantro adds an aromatic touch that enhances overall flavor.
- Olive Oil: Drizzle olive oil over phyllo cups before baking for golden crispiness.
- Sour Cream or Greek Yogurt: Optional topping for extra creaminess and tanginess.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Gather all ingredients in one place to streamline the cooking process. Chop avocados and cilantro while measuring spices.
Prepare Phyllo Cups: Preheat oven to 375°F (190°C). Brush each phyllo sheet with olive oil and layer them into muffin tins to form cups.
Sauté Your Shrimp: In a skillet over medium heat, combine olive oil and spices until fragrant. Add shrimp; cook until pink and opaque—about 3-4 minutes.
Add Avocado: Once shrimp is cooked through, gently fold diced avocado into the mixture along with lime juice. Be careful not to mash it!
Fill Phyllo Cups: Spoon generous amounts of shrimp and avocado mixture into each prepared phyllo cup. Sprinkle with additional spices if desired.
Bake Until Golden: Place filled cups in preheated oven for 12-15 minutes until golden brown and crispy. Remove from oven cautiously; they’ll be hot!
Enjoy each lively bite as you watch everyone devour them at your next gathering!
These Spicy Shrimp & Avocado Phyllo Cups are bound to become your go-to recipe—perfectly crispy with creamy goodness inside!
You Must Know
- Spicy Shrimp & Avocado Phyllo Cups are perfect for parties; their crunch and zest keep guests coming back for more
- The delightful combination of flavors makes them a crowd-pleaser, and they can be prepared ahead of time for stress-free entertaining
Perfecting the Cooking Process
Start by prepping your shrimp while the phyllo cups bake. This ensures everything is warm and ready to serve simultaneously, maximizing flavor and texture.
Add Your Touch
Feel free to swap shrimp for crab or add mango for a tropical twist! Experimenting with spices like cumin or paprika can also elevate the flavor profile.
Storing & Reheating
Store leftover phyllo cups in an airtight container in the fridge. Reheat in the oven at 350°F for about 10 minutes to restore crispiness.
Chef's Helpful Tips
- Always ensure your shrimp are fully cooked before assembly; overcooked shrimp become rubbery
- Use fresh avocados to avoid browning, and add lime juice right before serving to maintain vibrancy
- Phyllo cups should be baked until golden brown for the perfect crunch
Sharing these spicy shrimp creations at my last party was a hit! Friends couldn’t stop raving about them, asking me to share my “secret” recipe.
FAQ
What can I substitute for shrimp in Spicy Shrimp & Avocado Phyllo Cups?
You can use crab meat, chicken, or even grilled vegetables as substitutes.
How do I prevent the avocado from browning?
Toss the avocado with lime juice before filling the cups to keep it fresh.
Can I prepare Spicy Shrimp & Avocado Phyllo Cups ahead of time?
Yes, assemble everything but the avocado and store in the fridge until ready to serve.
Spicy Shrimp & Avocado Phyllo Cups
- Total Time: 30 minutes
- Yield: Serves 6 (12 phyllo cups) 1x
Description
Experience the perfect blend of crispy phyllo, succulent shrimp, and creamy avocado in these Spicy Shrimp & Avocado Phyllo Cups—an irresistible appetizer for any occasion.
Ingredients
- 12 sheets phyllo dough
- 1 lb large shrimp, peeled
- 2 ripe avocados, diced
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- 3 tbsp olive oil (plus extra for brushing)
- sour cream or Greek yogurt for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Brush each phyllo sheet with olive oil and layer in muffin tins to form cups.
- In a skillet, heat olive oil over medium heat. Add spices and sauté until fragrant.
- Add shrimp to the skillet; cook until pink and opaque (about 3-4 minutes).
- Gently fold in diced avocado and lime juice.
- Spoon the shrimp mixture into each phyllo cup and bake for 12-15 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 2 phyllo cups (80g)
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 150mg