We all know that guacamole is amazing and goes great with anything, but what about when you put it in a burrito? That’s right, Guacamole Shrimp Burritos Cups are the latest and greatest food trend. They’re easy to make and even easier to eat, making them perfect for any occasion.

Whether you’re looking for a quick and simple dinner or something a little more special, these burrito cups are sure to hit the spot. So grab your ingredients and get cooking! You won’t regret it.

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What is Guacamole?

Authentic guacamole is a flavorful and nutritious dip made from avocados, tomatoes, onions, and other fresh ingredients. It’s ideal for dipping chips or eating tacos or burritos. I like to serve it with a burrito cup because it looks really appealing and delectable.

How to Choose Avocados for Guacamole?

The best guacamole is made with ripe avocados. Here’s how to determine if an avocado is ripe:

Squeeze the avocado with your palm (not your fingertips; they’ll bruise it). It’s ready to eat if it yields a little when you squeeze it. If it doesn’t yield and feels solid, give it another day or two. It’s probably overripe or has a brown interior if it easily gives.
Check beneath the stem. Gently pull the top of the avocado stem with your fingers. An avocado that’s ready to eat is green underneath when you remove it. It’s difficult to remove if it’s hard to pry off, so give it a few days. The avocado is overripe if it’s brown on the inside.

What is the best way to make Guacamole?

The key to great guacamole is using fresh, ripe avocados. You should also use vine-ripened tomatoes for the best flavor. Start by mashing the avocado and dicing the tomato into small pieces. Then, add in the onion, cilantro, lime juice, black pepper, and salt. Give it all a good stir.

You can make guacamole as chunky or smooth as you like. I prefer mine to be on the chunkier side, but some people like it smoother. If you want a smoother consistency, simply use a fork or potato masher to mash up the avocado to your desired consistency.

The next secret to great guacamole is in the seasoning. Be sure to taste your guacamole and adjust the seasoning as necessary. I like mine with a little bit of heat, so I usually add black pepper. You could also add cumin or chili powder for a little extra flavor.

One final tip is to make sure your guacamole is nice and fresh. Avocados oxidize and turn brown quickly, so it’s best to eat your guacamole within a few hours of making it. If you need to store it, place plastic wrap directly on the surface of the guacamole to prevent it from turning brown.

Finally, I add some mango to the mix. It adds a more fresh and sweet flavor to guacamole for a unique taste. Serve immediately or store in a sealed container in the fridge for an hour or two.

This guacamole recipe is perfect for any party or gathering. It’s also a great way to add some extra nutrition to your diet. Avocados are a good source of healthy fats, fiber, and vitamins C, E, and K. So go ahead and enjoy your guacamole!

There are a few key things you can do to keep your Guacamole green:

Use fresh, ripe avocados. Browning is caused by oxidation, so the fresher the avocado, the less likely it is to brown.
Squeeze fresh lime or lemon juice over the guacamole. The citrus juice creates a barrier that slows down oxidation.
Cover the surface of the guacamole with plastic wrap, making sure that the wrap is in contact with the guacamole. This will create an airtight seal that further prevents oxygen from reaching the guacamole.
Store the guacamole in the refrigerator. Chilling the guacamole slows down the browning process. If your guacamole does start to brown, you can still salvage it by scooping out the browned bits and discarding them. The green part of the guacamole will be fine to eat.

I tried this approach for three whole days and it worked like a charm. It keeps its freshness and flavor perfectly. Although I will confess that, by the third day, it does begin to get somewhat more watery. But who has guacamole for that long, anyhow?

The Ultimate Guide to Making the Best Guacamole

For the finest guacamole, we avoid mashing or pureeing the avocados excessively. We’re looking for a chunky dip, not a totally smooth one. I use a fork to gently mash things together because it leaves some texture.

Slice the avocados in half, remove the pit, and add them to a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you’d like.
Stir in the remaining ingredients. Taste it and add a bit more salt or lime juice if necessary.
We also add onions to guacamole. You may either use raw or cooked onions, but be careful not to overpower the dish with their strong flavor. Add diced onion to a bowl of warm water for 5-10 minutes before de-flaming it. The raw onion flavor fades after 5-10 minutes, yet you’re left with crisp. I personally enjoy the flavor of raw onions. As a result, I opted to use raw onions. It’s all determined by my personal preference.
Lastly, I prefer adding mango to guacamole, which improves the flavor and taste of guacamole.

If you’re running low on ingredients, guacamole is fantastic with just avocados, a pinch of salt, fresh lime juice, onion, and cilantro.

At this point, we’ll finish the last steps:

Fold the whole wheat burrito in half. Cut them into four fan shapes on average and each angle is tangent inward.
Prepare a baking mold pan. Put the whole wheat burrito into a cup shape and bake it in the oven at 180° C for 10 minutes or until golden brown.
Fill each burrito cup with guacamole and 1 shrimp.

There’s no good reason not to give these delicious burritos a shot this year since they’re already baked! They’re ideal for serving as finger food at any event. They make wonderful party appetizers in the place of crackers!

Watch Alice make Guacamole Shrimp Burritos Cup:

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