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Appetizers


10-12 medium shrimp (peeled and deveined)
1 tbsp taco seasoning
1 tbsp olive oil
20 Tortilla “scoops”
2 cups pico de gallo (see below)
Cilantro cream sauce (see below)
1 avocado pitted and diced
Cotija cheese
Sriracha (optional, to taste)
Jalapeño and cilantro, to garnish
Cilantro Lime Cream Sauce:
1 cup sour cream
1/2 bunch cilantro finely chopped
1/2 lime juiced
salt to taste
pepper to taste
Pico de Gallo:
1 tablespoon lime juice
2 roma tomatoes, finely diced
½ red onion, finely diced
1 jalapeño, diced
½ cup fresh cilantro, roughly chopped
2 cloves garlic, minced
1 pinch ground cumin, or to taste
salt and ground black pepper to taste

For the Cilantro Cream Sauce:
Combine sour cream, cilantro, lime juice, salt and pepper in a small mixing bowl.
Stir well to combine, cover with plastic wrap and refrigerate until ready to serve.
For the Pico de Gallo:
In a bowl, combine all of the ingredients and season with salt. Refrigerate until ready to serve.
For the Shrimp:
Place shrimp and taco seasoning in a Ziploc bag and shake until shrimp is coated with seasoning.
Heat oil in a large pan over medium heat. Place shrimp in pan and cook for about 2 minutes on each side or until pink and cooked through.
Remove shrimp and place on a plate. Cover with foil to keep warm.
Place tortilla scoops out on a tray and place a little bit of pico de gallo in each scoop.
Spoon about 1 tsp of the cilantro cream sauce into each scoop over the pico de gallo.
Place shrimp and a couple dices of avocado into each scoop.
Drizzle a little Sriracha/hot sauce (optional) over shrimp and garnish with Jalapeño and cilantro.
Serve immediately. Enjoy!

Unrated