When people find out I’m a food blogger, they typically assume that I cook all the time, and that Matt and I enjoy these delicious, elaborate meals at home. But the truth is I do most of my cooking and baking during the weekends only. Most week nights, we either eat out, order in, or eat sandwiches, salads, and other simple and quick meals.
These crispy little Guacamole Popcorn Shrimp Cups are one of those meals that’s a cinch to make any night of the week. What’s even better is that we’re essentially eating appetizers for dinner, which we both enjoy. We like the convenience of finger foods, the ease of preparation, and how well they pair with wine or beer.
The popcorn shrimp are from Gorton’s Seafood, which offers a variety of fresh-caught and perfectly seasoned seafood. I love supporting New England brands, and Gorton’s is such an iconic seafood brand (you may remember the yellow slicker-donned Gorton’s Fisherman). The company has been around for 167 years! I’ve created a couple of other recipes with Gorton’s products as well: Crunchy Fish Tacos with Spicy Purple Slaw and Crab Cake Linguini.
These crunchy little shrimp poppers are sweet and meaty inside, with just the right amount of batter that bakes to a golden hue. I whipped up my favorite spicy guacamole recipe, with jalapenos, garlic, and red pepper flakes, to be the base. Then I assembled everything in crispy wonton cups, which are just wonton wrappers baked in mini muffin tins.
Another assumption that people make when they find out that I’m a food blogger, especially after hearing Confessions of a Chocoholic, is that I always have a freezer stocked with desserts and other baked goods. They are spot on with that, but my freezer is also stocked with other meal essentials: ice cream, brown rice, cauliflower rice, frozen fruit, bacon, frozen seafood, and more ice cream.
Guacamole Popcorn Shrimp Cups
Creamy guacamole and Gorton's popcorn shrimp in a crispy wonton cup make for the perfect appetizer or fun dinner idea.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 4minutes
1 medium avocado
1/2 jalapeno, minced
1/4 red onion, chopped
1 garlic clove, minced
juice of half a lime
salt and pepper to taste
red chili pepper flakes to taste
8 oz Gorton's Popcorn Shrimp
24 wonton wrappers
fresh cilantro, chopped, for garnish
- Make the wonton cups. Preheat oven to 375 F. Lightly coat a 24-cup mini muffin tin with cooking spray, or use a silicon tin. Gently press each wonton wrapper into into the tin and arrange in a cup shape. Bake for 10 minutes. Remove from oven and let cool.
- Make the popcorn shrimp. Increase oven temperature to 425 F. Arrange shrimp in a foil-lined cookie tray in one even layer. Bake uncovered for 8 minutes. Turn over shrimp and bake for another 7 minutes (total cook time is 15 minutes).
- While shrimp is cooking, make the guacamole. In a medium bowl, mash the avocado. Add the jalapeno, onion, garlic and mix well. Season with salt, pepper, and red pepper flakes.
- Assemble the cups. Scoop about a tablespoon of guacamole in each wonton cup. Top with a couple of popcorn shrimp. Garnish with cilantro. Enjoy immediately!
I like my guacamole on the spicy side, but if you don't, you can decrease the amount of (or completely omit) the jalapenos and chili pepper flakes.
I served these shrimp cups with hot sauce on the side, and the flavors and textures can’t be beat. I can’t wait to make these again as appetizers for our next dinner party. Or weeknight dinner. Or brunch.
This post was sponsored by Gorton’s Seafood. Thank you for supporting Confessions of a Chocoholic and the brands that support this blog.