Need a fun and tasty shrimp appetizer for tailgating get-togethers? The shrimp is amazing with guacamole and mango salsa for dipping. Use the extra guac and salsa for tortilla chips! The Mango Salsa Shrimp Cups are the perfect appetizers for tailgating! This sweet and spicy appetizer is really 3 recipes in one! Make the Mango salsa or Guacamole recipes for every get together!
Howdy, y’all! Are you ready for a new tailgating recipe for football season? You know what they say – if you can’t get to the game, bring the game to you! This is a great option for all of us who are stuck at home on Sundays while our husbands watch their favorite teams play. Of course, I know some of us love football more than our spouses do.
Here are a few of our favorite tailgating appetizers:
Your guest will love this easy Game Day Layered Dip recipe! It is super easy to put together and is the perfect snack food for the big day. These individual cups are layered with guacamole, salsa, sour cream and cheese.
Do you have guest coming that loves veggies? Then, be sure and check out this yummy Cucumber Dill Dip! It is perfect served with your favorite finger veggies!
And, if you want a more substantial appetizer, be sure and check out these amazing mouth-watering appetizers for the big game! You are sure to find a few you want to serve!
Check out these scrumptious Keto Mini BBQ Chicken Sliders! These mini sliders are super yummy and did I mention KETO? They are THE perfect party or get-together appetizer! Made with chicken, cheese, a little kick from Cajun seasoning and BBq sauce….YUM is all I can say!
If you are a fan of Buffalo Wings then you are going to love these delicious Buffalo Chicken Meatballs! You get the yummy taste of Buffalo Wings without the mess of sticky fingers
These appetizers are easy enough that even your kids can help out in the kitchen and will be sure to please any tailgating crowd! So let’s get cookin’.
We used these clear dessert cups for serving the Mango Salsa Shrimp 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:
- 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.
- 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.
- 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.
- Heat butter in a large non-stick 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.
- 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 these Mango Salsa Shrimp cups!
Print the Recipes:
How to Make Mango Salsa Shrimp Cups- 3 Recipes in 1!
Need a fun and tasty shrimp appetizer for tailgating get-togethers? The shrimp is amazing with guacamole and mango salsa for dipping. Use the extra guac and salsa for tortilla chips!
Ingredients
- 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
Instructions
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 non-stick 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!
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