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!
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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!
Video
Notes
Nutrition
Originally published on 1/22/2014. Updated on 7/11/2017.
I know this is a silly question but how do you eat this? Pop it whole into your mouth or take bites?
Your “tequilla crackers” look like packaged snacks called “Scoops”..
I’d pop the whole thing in your mouth. I’m not sure where you saw “tequila crackers” but you’re looking for the tortilla scoops. 🙂
Excellent recipe – I’ve been trying to persuade my husband to try shrimp (he’s never been a fan) but we both agreed these were fantastic – thanks for sharing this! 🙂
Awesome! So glad you guys enjoyed them! Thanks Kate! 🙂
I just LOVE this recipe. My twist is that I just make homemade guacamole instead of the spiced avocado, so it’s guac, the chipotle sour cream and the shrimp in a scoop. ABSOLUTELY AWESOME!
Definitely a nice twist! Thanks for sharing Terri! 🙂
I brought these to a BBQ/birthday party a couple weeks ago and everyone loved them! I made a little more than what the recipe called for and they were all gone (always a good sign lol). They are super easy to make, look pretty and best of all, taste AH-MAZING. I was a little hesitant at first about mixing the chipotle peppers in adobe sauce with the sour cream but it added a nice smoky hint that pairs well with the lime and cilantro. Will definitely make these again 🙂
A little tip to other readers…if you decide to bring these to a party (especially if it’s a longer drive), keep the ingredients separate and assemble them there so the tortilla chip doesn’t get soggy from the sour cream.
Awesome! So glad you enjoyed them Veronica! Thanks for the great tips too! 🙂
I am going to try these but will put a bit of lettuce down first to help with some of the comments about chip getting soggy…May do a piece of leaf lettuce or a bit of finely shredded iceberg. Thanks for a great looking recipe!
Sounds like a good idea! 🙂
These sound delicious and make a beautiful presentation. Thank you so much for sharing!
Thanks Pat! 🙂
I’m going to see if they don’t get soggy so quickly by putting shrimp in chip first. They look delish!
Good idea!
That looks so tasty! Nice Fingerfood! Thanks for sharing.
Great idea – but the chips were soggy after 30 minutes so don’t make them too far in advance. Trying them using 2 chips to see if I can get a longer serve life. They are delicious.
I added your blog post and picture to a roundup. I hope that you like it! Happy Holidays, Jesso