Tiny Shrimp Taco Bites
Get ready for a fiesta in your mouth! This recipe is a finger-food fun variation on your favorite Tex-Mex dish – shrimp tacos! Each ingredient was light, tangy, with a bit of kick to spice it up! Plus, these make an ideal table centerpiece with the beautiful colors from the Pico de Gallo, bright cheddar cheese, and gorgeous pink from the shrimp! We garnished these with a low-calorie cilantro lime dressing, but if you want to go lighter or maybe less spicy, a squeeze from a fresh lime will take you pretty far!
As always, our goal is to make these recipes as healthy as possible without taking away from the flavor and satisfaction you get from a delicious meal. We considered placing the shrimp on top of tortilla chip scoops, but something that high calorie with so little nutritional payoff, we figured it was best to avoid those altogether! Instead, we found the perfect substitution. Phyllo dough! AND they were pre-formed into cups for us! How convenient?! Just in case you haven’t ever shopped for phyllo dough, you can find it in the freezer aisle, typically in the frozen pastry section. We were so worried we would have to cut all the pieces, form them in a muffin tin, bake, and THEN stuff with the yummy ingredients. But the work was all done for us! How nice? We didn’t even have to bake them! Though I will say, if you want a crunchier bite, you could try baking them at a low-temp, maybe 350º for just a few minutes, careful not to let them burn. Same with the shrimp – careful when you pan fry them! They only need a few minutes on each side, otherwise you get a chewy shrimp bite that no one will want! We used medium-high heat for the pan, but if you aren’t getting a nice sear on each side, feel free to crank it up a notch. Shrimp cooks rather quickly and is easy to tell when finished. I just peek at the sides of the shrimp to make sure the flesh turned from translucent to white! And man, the color from the taco seasoning and that beautiful pink from the shrimp? It was hard not to eat it all from the pan! We bought Pico de Gallo pre-made and found it very tasty, but if you want to go the extra mile, feel free to make it fresh! It’s at most five ingredients – onions, tomato, cilantro, lime juice, and salt! Pile that yummy Pico de Gallo on the phyllo dough scoops, followed by cheese and top it off with a shrimp piece and drizzle of the dressing! Someone in the office suggested we pop just the phyllo scoop, shrimp, and cheese in the oven so we could get a cheesy, melty bite, but we were so impatient we just had to eat it as is! The end result was delicious and so flavorful. We hope you’ll enjoy it as soon as possible!
- ½ lb raw deveined, deshelled shrimp
- 1-2 tsp of taco seasoning
- ½ tbsp olive oil
- Phyllo dough scoops
- Shredded cheddar cheese
- Pico de Gallo
- Optional lime dressing drizzle, or fresh lime juice for garnish
- Toss the shrimp and taco seasoning in a medium sized bowl until evenly coated.
- On a medium-high temp, heat up olive oil until the consistency close to water. Carefully place the shrimp on a pan that is large enough so that they do not touch each other. Cook on one side for 4-5 minutes, then flip and cook on the other side.
- In one scoop, fill with Pico de Gallo and cheddar cheese. Top with a piece of shrimp and a drizzle of lime dressing.
- Serve and enjoy!