YES I know I mentioned this before and I’m NOT ready to give up my Summer yet, but frankly I can’t resist Game Day gatherings and foods either! So I’ll happily lose my attachment to Summer when it involves Game Day food 🙂 Today’s post is probably proof that flavor always wins! Last week I headed off to Walmart, oh yes I LOVE the fact that’s less than 5 mins away from my new house, and the fact that girls LOVE shopping with me there 🙂
I picked up my favorite Pace® Salsa Verde and Pace® Picante Sauce . For a simple recipe like these spicy shrimp in tortilla cups, the 24 oz. Pace® Salsa Verde and 24 oz. Pace® Picante Sauce takes them to a whole new level! So while you may think there are so many steps and ingredients to get these cups ready, it’s rather the opposite! I promise you, they’ll be on your table and ready to devour in just 20 minutes!
Let’s start with the shrimp. It’s one of my favorite things to cook since it cooks in minutes. Just minutes. You can broil, bake, sear, grill or poach your shrimp, either way they’ll cook perfectly. Today I chose to broil. Another thing amazing about shrimp is that it doesn’t need much marinating, and even better, today I just used Pace® Salsa Verde to flavor my shrimp. And what a load of flavor it added!
Pace® is always bold, Southwestern born and bred with authentic Southwestern flavor! For me, it’s guaranteed to always add kick to whatever I’m cooking, probably goes well with anything except ice-cream! 🙂 So when I drizzled the Salsa over my shrimp and broiled them–they came out tasting like a load of flavor and anything but bland! It’s like the Pace® helps ban the bland!
When broiling your shrimp, make sure the broiler is on high and well heated. Also make sure the baking sheet is NOT lined with parchment because it may catch fire (NOT fun! lol). Also, use your favorite size of shrimp. I used a 16-20 per pound. Simply broil them for 5 minutes until shrimp is pink and perfectly cooked through. If you’re in doubt, always lean towards undercooking your shrimp rather than over cooking it.
Now for the tortilla cups. First of all pick your favorite type of tortilla and use a cookie cutter, about 2.5 inch diameter to cut out circles of tortilla. Then you’ll place a mini tortilla circle in the cavity of a standard muffin pan and fit it in until it forms a shape of a cup. These cups need to be baked at 400 degrees for 5 minutes until it’s crispy and holds its’ shape completely.
Now comes the fun part. And when I say fun, I mean here’s where you can add and swap any ingredients you like! Start loading your mini tortilla cup to your preference! I’ve made these spicy shrimp cups before and served them un-assembled. I prepared all ingredients and tortilla cups, then served them all on a large tray and everyone assembled their spicy shrimp cup to their taste. I’ve found this to be a super crowd pleasing treat too!
Here’s how I assembled them today–shredded lettuce, mango cubes, jalapeno slices, mini tomatoes, sliced avocados and top with the broiled shrimp. Now as if that’s not enough deliciousness, I finish off the spicy shrimp tortilla cups with a drizzle of Pace® Salsa Verde for an extra kick of deliciousness and flavor like no other!! All this needs is probably a sprinkle of chopped cilantro, a squirt of lime and a huge bite!
This recipe is absolutely a must make so you never have a boring Game Day snack again! When you make it once, you’ll find that you’ll want to make it again with different toppings, and it’ll taste amazing every single time! Also try serving it un-assemble and watch as everyone make their own cups with different ingredients, it’s a fun entertaining way to watch the Game and enjoy delicious snacks!
MORE SPICY RECIPES
- Spicy Ramen Bowl
- Kale Salad with Spicy Lentils
- Spicy Mango Chicken Wings
- Spicy Harissa Lamb Shoulder Chunks in Pita Cones with Tahini Sauce
Spicy Shrimp in Tortilla Cups with Mango & Salsa Verde
For the Shrimp:
- 1 pound of shrimp any size
- ½ cup of Pace® Salsa Verde
- Pinch of salt
For the Tortilla cups:
- 5 large tortillas any type
- 1 cup of shredded iceberg lettuce
- 1 large mango chopped
- 2 jalapenos sliced
- 1 avocado thinly sliced
- ¼ cup of cherry tomatoes quartered
- ½ cup of Pace® Salsa Verde
- Preheat the oven to broil and spread the shrimp on a baking sheet lined with foil and drizzle with the Pace® Salsa Verde and salt. Broil for 5 minutes.
- Use a 2.5 inch cookie cutter and cut up each tortilla into 5-6 mini tortilla circles. Fit them into the cavity of 2 standard size muffin pans.
- Once the shrimp is out of the oven, switch the oven to bake at 400 degrees.
- Place the muffin pans in the hot oven for nearly 5 minutes until they are crispy and hold their shape.
- Start assembling your tortilla cups starting with the lettuce (this helps the cups never get soggy) and top them with your favorite toppings, the spicy shrimp and drizzle with a final drizzle of Pace® Salsa Verde and enjoy!