This Mango Shrimp Cups Appetizer is sure to be a popular talking point when served at a party. Ready in just 25 minutes, and created using homemade guacamole, homemade mango salsa, and cumin-chili shrimp it will leave your guests impressed and hoping for more! Conveniently served in individual cups, it is an absolute winner!
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Mango Shrimp Cups Appetizer
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.
I love serving individual cups of party food at parties. Not only do they look pretty, but when it contains a dip – like the guacamole and mango salsa in these mango shrimp cups appetizer, it means no double dipping issues!
The shrimp are cooked with chili powder, garlic, and cumin, giving them a delicious spicy flavor that pairs so well with the cool guacamole and mango dips.
For speed, you could buy ready-made guacamole, but homemade really does taste the best! The same with the mango salsa if it’s available in your local grocery store.
It’s as simple as layering the guac and salsa, and adding the cooked shrimp and a tortilla chip. Any extra dips place into a bowl and serve with more tortilla chips!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Protein – Shrimp – medium-sized or 41-50 count.
- Fresh Produce – Avocados, Garlic, Limes, Cilantro (Fresh Coriander), Mangos, Red Bell Pepper, Red Onion,
- Dairy – Unsalted Butter.
- Chili Powder – use mild or hot depending on your personal tastes and spicy heat preference!
- Ground Cumin
- Garlic Powder
- Blue Tortilla Chips
- Appetizer Cups – these 5-oz cups are the perfect size for this appetizer.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Shrimp
One of the hero ingredients in this dish are the shrimp, so here are some more recipes using the same:
- Roasted Shrimp & Broccoli Penne Pasta
- Shrimp Fajita Bowls with Cilantro-Lime Rice
- Shrimp Slaw Sandwich with Garlic Lemon Aioli
More Appetizer Recipes
Looking for more appetizers to make? Check these recipes out next:
- Lemon-Pepper Baked Chicken Wings – An Awesome Game Day Appetizer!
- These Deluxe Deviled Eggs Are Always A Crowd-Pleaser!
- 7 Layer Dip Cups – An Easy Tex-Mex Appetizer for Parties!
- Serve any remaining guacamole and/or mango salsa on the side with additional tortilla chips.
How Do I Make Mango Shrimp Cups?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
For the Guacamole
- 2½ large ripe avocados
- 2 large cloves fresh garlic, finely minced
- 3 Tbsp fresh lime juice
- 1 Tbsp fresh cilantro leaves, finely chopped
- Sea salt and pepper, to taste
For the Mango Salsa
- 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 Tbsp fresh cilantro, finely chopped
- 2 Tbsp fresh lime juice
- Sea salt and black pepper, to taste
- 36 (41-50 size/medium) frozen shrimp, thawed, peeled, deveined, and patted dry
- 2 tsp ground chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- Sea salt and black pepper, to taste
- 2 Tbsp unsalted butter
- Blue Tortilla Chips, to serve
- To make the guacamole, 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.
- To make the mango salsa, combine the 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 the 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 tortilla chips, if desired. Enjoy!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 302mgCarbohydrates: 16gFiber: 5gSugar: 9gProtein: 7g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You could serve this dish in an elegant glass as a starter before a meal, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Soup: Cuban Black Bean Soup
- Salad: Mexican Chopped Salad with Creamy Avocado Dressing
- Main Dish: Cast Iron Ribeye Steak with Green Herb Sauce
- Side Dish: Simple Oven Roasted Asparagus
- Beverage: Brazilian Caipirinha Cocktail
- Dessert: Instant Pot Cheesecake with Fresh Strawberries & Blueberries
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.