These tequila lime shrimp phyllo cups are the perfect bite-size appetizer. Slightly spicy but with a dollop of cooling lime sour cream sauce. You’ll love this simple and easy appetizer!
Disclosure: This post is sponsored by Athens. As always all opinions are 100% my own.
I’m one of those people who will happily eat appetizers for my meal.
When my husband and I got married I was almost sold on just doing an entire wedding on appetizers instead of having a formal sit-down meal.
I’m not the first person to think of this idea but man oh man was I going to live it up. So. Many. Delicious. Appetizers.
In the end, we ended up having a formal dinner BUT I extended the cocktail hour to 1-1/2 because I’m basically obsessed with all things cocktails and all things appetizers.
Luckily for me, since I’m an adult I really can just eat all the appetizers I want.
And since Art is pretty much the most laid-back person EVER he doesn’t mind if I force him to just eat apps for dinner.
Especially if those apps contain shrimp and crispy little mini fillo shells.
Seriously, those shells are amazing because they are crunchy, and crispy and work perfectly for desserts or appetizers or appetizers as dinner.
Now, the one downside (If you could even call this a downside…) is that these little tequila lime shrimp phyllo cups can’t sit around for too long because the shell can get a tiny bit soggy.
However, if you are like me you won’t even need to be bothered with this warning because these babies will be gone in NO TIME!
Plus you’ll love this whole tequila lime combo because it’s basically a southwest flavor favorite.
Slightly spicy and full of fresh jazzy citrus flavor – YES!
More appetizer recipes
- Air Fryer Garlic Parmesan Chicken Wings
- Sausage Cheese Balls
- Cajun Shrimp Hummus Crostini
- Apple Butter Bacon Wrapped Shrimp
Tequila Lime Shrimp Phyllo Cups
Ingredients
For shrimp:
- 30 medium shrimp peeled and deveined
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper
- Kosher salt and pepper to taste
- 1/4 cup tequila
- 1/2 lime juiced
- 1/4 cup minced cilantro
For sour cream:
- 4 ounces sour cream
- 1 lime zested
- 1 lime juiced
- 2 teaspoons chopped cilantro
For cups:
- 30 Athens mini fillo shells toasted
- Microgreens
Instructions
For shrimp:
- In a medium-sized bowl add shrimp and toss with cumin, smoked paprika, crushed red pepper, kosher salt, and pepper.
- In a large pan set over medium-high heat add shrimp, tequila, and lime juice.
- Cook until the shrimp is fully cooked and pink in color, remove from the heat. Toss with minced cilantro.
For sour cream:
- In a small bowl whisk all ingredients together.
For cups:
- Fill the bottom of each toasted phyllo cup with sour cream mixture, top with micro greens, and place a warm shrimp on top.
- Serve shortly after making or the phyllo cup may start to lose its crunch.