Shrimp Taco Bites are bite-sized appetizers filled with creamy avocado, tender shrimp and a zippy sour cream sauce!
You’re going to fall head over heels in love with these quick and easy Shrimp Taco Bites! They’re super addictive and the perfect finger food appetizer for any gathering! Like say… for Super Bowl Sunday??
I originally planned on making these bold little bites in a baked wonton wrapper, but after I made the wonton wrapper and tasted it… uhh… let’s just say I quickly grabbed a bag of tortilla chips nearby (because I always have tortilla chips nearby) and dumped the filling onto the crunchy chip.
Beautiful.
The combination of the creamy avocado, smoky sour cream and the zippy chili-lime shrimps on top of that crunchy little chip is like a party in your mouth.
You’re going to have a difficult time keeping your hands off of these fun little Shrimp Taco Bites. I kept popping one in my mouth every time I walked past the tray of them.
The avocado is drizzled with fresh lime juice and a dash of salt, which hello, I could eat that all. day. long. Then the sour cream is infused with smoky chipotle chilies in adobo sauce. It gives the sour cream some heat and depth all at the same time.
The shrimp is super easy to make since I just baked them in the oven. It allows you to make a whole batch of them quickly and efficiently without ever turning on the stove and worrying about burning the delicate seafood.
You’re for sure going to love these, I just know it!
Check out these other great shrimp recipes!
Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN
Shrimp Taco Bites
Ingredients
- 24 large raw shrimps, peels and tails removed
- non-stick cooking spray, or olive oil spray
- 1 tsp salt, divided
- 1 tsp lime zest, grated(+ juice 1 tbsp lime juice)
- 2 tsp chili powder
- 1 large California Avocado, diced
- 1/3 cup sour cream
- 1 tsp chipotle chilies in adobo sauce, finely minced
- 2 tbsp chopped cilantro, fresh
- 24 to tortilla chip scoops
Instructions
- Pre heat oven to 375 degrees F.
- Spray a large baking sheet or cookie sheet with non-stick cooking spray or olive oil spray, set aside.
- Combine 1/2 tsp salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw shrimp. Lay the shrimp on the cookie sheet and spritz with the non stick cooking spray or olive oil spray. Bake for 5-8 minutes or until the shrimps turn pink and curl in on themselves.
- Meanwhile combine the diced avocado, lime juice and remaining 1/2 tsp salt in a small bowl.
- Combine the sour cream and minced chipotle pepper in a different small bowl.
- Assemble your shrimp taco bites by placing a tsp of avocado mixture in a tortilla chip, followed by a 1/2 tsp of sour cream mixture, then top with a chili-lime shrimp.
- Sprinkle with the chopped cilantro. Enjoy!
Notes
Nutrition
Originally published on 1/22/2014. Updated on 7/11/2017.
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
Can I serve this cold, or does it taste best with warm shrimp?
You can serve them cold, but I think they taste best when warm.
These are easy to prepare and delicious! I used medium shrimp instead because I thought they would make a more appropriate single-bite and fit more easily into the chip. The shrimp taste amazing alone and would make a great easy taco/fajita filling. I will use the recipe in the future for that too!
That’s great! I’m glad you enjoyed it.
It’s an avocado… thanksss….
Made these for yesterday’s 4th of July bbq, OMG they are amazing!! everyone loved them. only con about them was they do get soggy, I now see the comment about a little lettuce, gonna give that a try, DEFINITELY will make these again, as I stated at the party, I will per-fect on how to keep them from getting soggy. (ps I assembled at the party to eliminate some of the sogginess and double chipped it). Flavors are perfect together. NOM NOM NOM!!!
Awesome! So glad you enjoyed them!
love Shrimp.
Could you use pre-cooked shrimp and just toss in the seasoning?
I did as I can’t bring myself to handle raw shrimp. I tossed them in a skillet for just a few min to get those flavors in the shrimp. I also didn’t serve this straight out of the oven as this a large group and had to be assembled at the gathering, which only took a few min. I took a bag of shredded lettuce and cut the shreds into smaller pcs to fit the scoops first, then the avo and sc and shrimp.
What Could You Use In Place Of The Avacado?
I have a question. I want to make 200 for a large gathering….do they get soggy when the sit??
They do! Probably have to assemble just before serving. I find putting a small layer of shredded lettuce, patted dry with a paper towel, put in the chip first, then the rest helped keep the chips alive. I bought a bag of finely shredded lettuce and cut the pcs much smaller to fit. A little more trouble but seemed to help at my gathering. Once they’re out on the table though, they won’t last long enough to get soggy! Lol
These were SO good, and so easy! Thank you for a great recipe.
Awesome! So glad you enjoyed them Debbie! 🙂
I personally don’t like anything shrimp. But my girlfriend does. I’ll make this for her. She’ll be overjoyed.
I have made these twice in the last month! They are absolutely delicious! Super easy recipe and look great too!
Awesome! I’m so glad you’re enjoying them Debra! 🙂
you could also use those little phyllo cups bake them frist and fill them up. yum yum
That’s what I was thinking.
Yes, the phyllo cups would work here too!
OFCOURSE I MEANT HURRICANE KITCHEN.
HI SHAWN,
JUST FOUND YOU, BUT WITH THE PART OF EASY/FAST/NOT MUCH HASSLE/NO HURRICA KITCHEN TOUCHED ME TO THE BOTTOM OF MY HEART.
BUT LIVING NOW IN THAILAND, IT’S NOT POSSIBLE TO BUY EVERYTHING.
SO I TRY FIRST THE WONTON WRAPPERS TOMORROW AND NOW CHECKING OUT THE REST OF YOU SITE.
A DROOLING LOUISE-THAILAND