Shrimp Verde Cups
  • 1 jalapeño, seeded and chopped
  • 2 clove garlic, peeled
  • 8 – 10 tomatillos, husked and cut into chunks
  • 1 ½ Avocados, pitted and cut into chunks
  • 2 teaspoons kosher salt
  • 1 cup packed fresh cilantro
  • 2 tablespoons lime juice
  • 1 pound shrimp, peeled and deveined (I use the 31-35 size per pound)
  • 2 tablespoons olive oil
  • 2 pinches kosher salt
  • 1 teaspoon cumin
  1. Place all ingredients in food processor and pulse until chunky.
  2. Heat the 2 tablespoons olive oil in a large skillet over medium-high heat.
  3. Place the shrimp in the hot pan and sprinkle with the kosher salt and cumin.
  4. Cook until shrimp are done, about 4-6 minutes.
  5. Stir occasionally and keep a close watch on the pan.
For the Taco:
  1. Heat either a small corn or flour tortilla.
  2. Place on your plate and spoon about ¼ cup Verde down the center.
  3. On top of the Verde, place about 4 shrimp.
  4. Add some chopped fresh avocado and some chopped lettuce.
  5. Pull one side of tortilla over the ingredients and press to make a taco.
  6. Heat again in microwave if necessary.
For the Shrimp Verde Cups:
  1. Purchase some Scoops tortilla chips.
  2. Place about 1 teaspoon of the Salsa Verde in the bottom of the chip.
  3. Then place a shrimp on top of the salsa.
  4. Repeat 100 times! (Just kidding, but I think I could eat 100 of them.)
Cook's Notes:
  1. I like to use Shrimp from the Gulf of Mexico, they cost a little more, but I think the flavor is worth it.
  2. The fresh Salsa Verde and the shrimp can be made the day before and refrigerated until ready to use for either the taco’s or the Verde cups.
Recipe by Sunflower Supper Club at