Who can resist the perfect marriage of tacos and shrimp in cute, crunchy bite-sized cups? These Shrimp Taco Cups are a fun twist on the classic taco, packing all the delicious flavors you love into tiny, crisp shells that are perfect for sharing. Whether you’re throwing a party, looking for a flavorful appetizer, or just want something a little different for your next meal, these taco cups will disappear fast! Their vibrant colors and fresh, zesty flavors make them a feast for the eyes and the taste buds.
Why You Will Love This Recipe:
I love these Shrimp Taco Cups because they are incredibly versatile and full of fresh, zesty flavors that pop in every bite. They’re easy enough for even a cooking newbie to pull off and look impressive on any platter. Plus, these little cups solve the dreaded soggy taco issue – just a perfect crisp bite filled with tender shrimp, creamy sauce, crunchy slaw, and plenty of punch. Perfect for meal prepping, snacking, or impressing your guests with minimal effort!
Ingredients:
- 12 small flour or corn tortillas
- 1/2 pound small shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cabbage or slaw mix
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise (optional)
- 1 teaspoon hot sauce (or to taste)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
- Lime wedges, for garnish
How to Make (Step-by-Step):
- Prepare the Tortilla Cups:
- Preheat your oven to 400°F (205°C).
- Lightly grease a muffin tin. Gently press each tortilla into the wells to form a cup shape. (You can warm tortillas in the microwave for 10-15 seconds to make them more pliable.)
- Bake for 8-10 minutes until golden and crisp. Remove from oven and let cool slightly.
- Cook the Shrimp:
- Pat shrimp dry. Toss with olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Heat a nonstick skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat and chop into bite-sized pieces.
- Make the Slaw:
- In a bowl, combine shredded cabbage, diced red onion, cilantro, lime juice, and a pinch of salt. Toss and let rest 2-3 minutes.
- Mix the Sauce:
- Stir together sour cream, mayo (if using), and hot sauce. Adjust spice level to taste.
- Assemble the Taco Cups:
- Place a spoonful of slaw into each tortilla cup. Add a few shrimp pieces, a sprinkle of cheese, and a drizzle of spicy sauce. Finish with a squeeze of lime and a dash of cilantro.
- Serve:
- Serve immediately for the best crunch! Garnish with extra lime wedges or sliced jalapeños if desired.
Expert Tips:
- For the crispiest cups, don’t over-stuff with wet ingredients before serving.
- Cut tortillas using a round cookie cutter just large enough to line each muffin cup for a neater appearance.
- Fresh lime juice makes all the difference, so don’t skip it!
- Use shrimp that’s been well-dried with paper towels, so they get a little sear, not steam.
Recipe Variations:
- Avocado Fan: Add diced avocado or a dollop of guacamole to each cup before serving.
- Spicy Kick: Sprinkle extra chili flakes or finely diced jalapeño on top.
- Cheese Swap: Try crumbled cotija, feta, or pepper jack for a flavor twist.
- Grilled Shrimp: Fire up the grill for a smoky, summery flavor.
- Tortilla Hack: Swap in mini phyllo shells or wonton wrappers for an extra crisp alternative.
Storage and Reheating:
- Store assembled taco cups in an airtight container in the refrigerator for up to 1 day (best served fresh for crunch).
- To make ahead, prep all components separately and assemble just before eating.
- Reheat tortilla cups in a 350°F (175°C) oven for 2-3 minutes if they go soft.
Serving Suggestions:
- Serve atop a platter scattered with lime wedges and extra cilantro.
- Pair with a simple green salad, Mexican rice, or roasted veggies.
- A fresh fruit salsa (like mango or pineapple) alongside goes beautifully for a summer party.
Description
Who can resist the perfect marriage of tacos and shrimp in cute, crunchy bite-sized cups? These Shrimp Taco Cups are a fun twist on the classic taco, packing all the delicious flavors you love into tiny, crisp shells that are perfect for sharing. Whether you’re throwing a party, looking for a flavorful appetizer, or just want something a little different for your next meal, these taco cups will disappear fast! Their vibrant colors and fresh, zesty flavors make them a feast for the eyes and the taste buds.
Ingredients
Instructions
-
Prepare the Tortilla Cups
- Preheat your oven to 400°F (205°C).
- Lightly grease a muffin tin. Gently press each tortilla into the wells to form a cup shape. (You can warm tortillas in the microwave for 10-15 seconds to make them more pliable.)
- Bake for 8-10 minutes until golden and crisp. Remove from oven and let cool slightly.
-
Cook the Shrimp
- Pat shrimp dry. Toss with olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Heat a nonstick skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat and chop into bite-sized pieces.
-
Make the Slaw
In a bowl, combine shredded cabbage, diced red onion, cilantro, lime juice, and a pinch of salt. Toss and let rest 2-3 minutes.
-
Mix the Sauce
Stir together sour cream, mayo (if using), and hot sauce. Adjust spice level to taste.
-
Assemble the Taco Cups
Place a spoonful of slaw into each tortilla cup. Add a few shrimp pieces, a sprinkle of cheese, and a drizzle of spicy sauce. Finish with a squeeze of lime and a dash of cilantro.
-
Serve
Serve immediately for the best crunch! Garnish with extra lime wedges or sliced jalapeños if desired.
Nutrition Facts
Servings 12
Serving Size 12
- Amount Per Serving
- Calories 100kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.5g8%
- Cholesterol 68mg23%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 7g15%
- Vitamin C 5 mg
- Calcium 38 mg
- Iron 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This recipe can be doubled or tripled for parties.
- Gluten-free friends? Use corn tortillas or gluten-free wraps.
- Smaller shrimp work best for easy eating in a single bite.
- Leftover shrimp can be tossed into salads or quesadillas.
