Hello friends! Are you here to check out what avocado treat I was inspired to make during the Pinterest Challenge? Or did you just stumble here haphazardly? If so, you can check in on the last post for a quick description of the Pinterest Challenge, because there’s not much sense in overly recapping today. You can also check out the description over at the blogs of the hosts of this challenge: Sherry at Young House Love or Katie at Bower Power.
I decided to take inspiration from the first pin I pictured: the Avocado, Cream Cheese & Salsa Stuffed Puff Pastries from Averie Cooks. What I’m sharing with you today barely resembles this recipe. I basically just took the words “Avocado” “Salsa” & “Stuffed” and went from there. But thank you Averie for sharing this recipe, I can’t wait to make these puff pastries soon!
I wanted to stuff something … and since I had just posted about Phyllo dough, my mind didn’t have to wander far to figure out what I would be using as vessel for the avocado. I also wanted some non-dairy protein, and decided on shrimp. A quick day-dream while watching wind surfers on the lake and I decided to make little phyllo triangles stuffed with chipotle shrimp and an avocado & mango salsa. This is basically a Greek/Southwest mash-up of our favourite chipotle shrimp tacos that we like to make frequently (which I apparently haven’t shared yet…I’ll work on this).
I hope you enjoy these as much as we did. Since we weren’t feeling very gluttonous this past Sunday, we didn’t feel like eating all 24 phyllo triangles, so I ended up freezing a batch of them. I’ll come back and update this once we cook them up to see if they can survive the icy freezer. Please share in the comments if you challenged yourself to “stop pinning and start doing” this week!
Chipotle Shrimp & Avocado Phyllo Triangles
6 sheets phyllo, thawed
2 tsp olive oil
1/2 lb shrimp, chopped
1 tsp + 1/2 tsp chipotle chili powder
1/4 + 1/4 tsp sea salt
1/4 tsp pepper
1 1/2 avocados, diced
1/2 mango, diced
1/4 small red onion, small diced
1/2 jalepeno, minced (you can keep the seeds in or take them out, depending on how much heat you want)
juice of 1/2 a lime
Preheat oven to 375ºF. Spray a baking sheet with cooking spray
Heat olive oil in a non-stick pan over medium-high heat. Combine shrimp with 1 tsp chipotle chili powder, 1/4 tsp salt and 1/4 tsp pepper. Saute the shrimp in the hot pan for 4 minutes (don’t worry if the shrimp isn’t fully cooked, it will finish cooking in the oven). Pour into a large mixing bowl and allow to cool for a few minutes – you could use this time to dice your veggies.
Combine the remaining ingredients – avocados through lime juice – into the bowl with the shrimp (minus the phyllo dough of course). Work with one sheet of phyllo dough at a time, and keep the remaining sheets under a damp towel (otherwise it will crack and you won’t be able to work with it). Slice the sheet horizontally into 4 sheets (you’ll end up with 24 of these long, skinny sheets in total). Place 1 Tbsp of the shrimp & avocado mixture at the bottom of the sheet, then fold over into a triangle, and continue folding into triangles until you run out of dough. Place the triangle onto the prepared baking sheet and spray with cooking spray. Continue with the remaining 23 sheets of phyllo.
Bake in the oven for 15-20 minutes or until golden brown. Serve hot/warm. We ate this with Siracha because it’s soooo tasty.
Makes 24 triangles.