Shrimp Topped Avocado Cups

I love New Year’s Day. Three years ago, three and a half years into our marriage, my husband and I started a tradition that we’ve continued the past three years. Every New Year’s Day we have a coffee date and discuss our budget for the previous year. This may not sound too exciting, but then we get to the good stuff. After reviewing our situation financially, we delve into our goals and dreams for the next year. I get such a rush of motivation, excitement, and adrenaline thinking about what I want to accomplish in the year, learning what big dreams my husband has, and meshing those goals as a family. Then we plan out actionable steps to make those dreams happen.

Do you have any New Year traditions? Are you a resolution setter?



These Shrimp Topped Avocado Cups are the perfect New Year’s Eve party appetizer. They are decadent enough to satiate the guest that shows up hungry and healthy enough to satisfy your friend who is starting her New Year’s resolution early.


I like the presentation these make already assembled, but if you don’t want to assemble them while your guests are there, it is perfectly acceptable (and much easier) to just have the components available separately. This also allows you to keep the shrimp on ice, in case you don’t know exactly when your party guests will arrive.


Shrimp Topped Avocado Cups


1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon chili powder

¼ teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon red chili flake

3 limes

3 avocados

1 bag scoop-shaped tortilla chips

1-2 pounds medium-large frozen shrimp, peeled and deveined

1 Tablespoon avocado oil


  1. Mix spices together in a small bowl.
  2. Peel and mash avocado. Add juice from 1 lime. Add 2 teaspoons spice mixture and stir.
  3. Thaw shrimp in a strainer under cold running water for 5-7 minutes. Blot dry with paper towels. Combine thawed shrimp with the remaining spice mixture and juice from 1 lime.
  4. Add Tablespoon avocado oil to large iron skillet or other heavy bottomed pan. Cook shrimp over medium heat until cooked through, about 5-7 minutes. Shrimp should be pink all the way through.
  5. Add about a Tablespoon of the guacamole to a scoop chip and top with one shrimp. If leaving tails on, make sure to have appropriate discard plates or trash can nearby. I recommend removing the tails.

Note: If you’d like to keep the shrimp on ice for a longer set out time, you can do this by placing the shrimp in a thin bowl and set this inside a larger bowl full of ice. You can do the same with the guacamole to keep it nicely chilled. Set all the components together on a tray or grouped on the table to give the party-goers the right idea.


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