Mojito Shrimp Taco Cups
"The perfect summer bite."
photo by Jonathan Melendez
- Ready In:
- 1hr 9mins
- Ingredients:
- 19
- Yields:
-
12 taco cups
ingredients
-
Shrimp Marinade
- 1 cup fresh mint leaves
- 1⁄4 cup rum
- 2 tablespoons sugar
- 1 tablespoon olive oil
- 1 lime, skin on, cut into 1-inch dice
- kosher salt
- 1 lb large shrimp, peeled and deveined
-
Taco Cups
- 12 square wonton wrappers
- 3 tablespoons canola oil or 3 tablespoons olive oil
-
Mango Avocado Salsa
- 1 cup mango, diced
- 1⁄2 cup fresh mint leaves, chopped
- 2 tablespoons lime juice
- 2 tablespoons finely chopped red onions
- 2 tablespoons rum
- 1 avocado, cut into 1/2-inch dice
- kosher salt & freshly ground black pepper
-
Garnishes
- 1⁄4 cup fresh mint leaves, roughly chopped
- 2 ounces queso fresco, crumbled
- 1 lime, cut into wedges
directions
- For the shrimp marinade: Combine the mint leaves, rum, sugar, oil, lime pieces and 2 teaspoons salt in a medium bowl. Use a muddler or wooden spoon to mash, making sure to release the juices in the limes. Stir in the shrimp, then cover and refrigerate for 20 to 30 minutes.
- For the taco cups: Preheat the oven to 350 degrees F.
- Brush both sides of each wonton wrapper with oil, then press into the wells of a muffin tin, making sure to gently press into the bottoms and up the sides. Bake until lightly golden and crisp, 8 to 10 minutes. Remove the cups from the muffin tin immediately to a rack. Preheat the broiler.
- For the mango avocado salsa: Stir to combine the mango, mint leaves, lime juice, red onion, rum and avocado in a medium bowl, then season with salt and pepper. Set aside.
- Drain the shrimp from the marinade and place on a baking sheet. Broil the shrimp until cooked through, 2 to 3 minutes per side.
- For the garnishes: Spoon the mango avocado salsa into the taco cups and top each with a shrimp. Garnish with chopped mint and queso fresco and serve with lime wedges.
Questions & Replies
-
Is the shrimp raw or precooked? -
Dying to try, but the recipe does not specify how much mango?
Reviews
-
I made them just as directed and they turned out great! The salsa in the middle would be great with chips as well!
RECIPE SUBMITTED BY
Food.com
United States
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