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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
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 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.
Serving: 1g | Calories: 23kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Cholesterol: 13mg | Sodium: 59mg
Course Appetizers
Cuisine Tex Mex
Keyword bite size appetizers, phyllo cup appetizers, shrimp appetizers, shrimp cups, shrimp phyllo cups, tequila lime shrimp
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