Shrimp tacos have always been one of my favorite foods. These Shrimp Taco Bites are the perfect appetizer for your summer barbecues and take hardly no time at all to throw together.
I just can’t seem to get enough of these bite size pieces of heaven.
They are perfect for dinner, appetizers, game day snacks, holidays, or just really any time you are feeling like some Shrimp Taco Bites.
My kids even like these. They think they are fun and bite sized, so when I made them for dinner one night, they went crazy for them.
It was a great way to introduce new food that they usually wouldn’t reach for.
What could I substitute the sour cream for?
These are the perfect little bite size appetizers, but the calories can add up with the addition of sour cream.
However, there is a simple fix to this. If you are looking for a lower calorie and fat substitute for sour cream, we highly recommend using plain Greek yogurt.
It has almost the exact same taste and texture of sour cream, but zero fat or sugar, and it is full of protein. You will love it, and I promise your guests will too.
You won’t even be able to taste the difference, once you add all the seasonings, toppings, and shrimp. We highly recommend it.
Related recipe: if you love these shrimp taco bites, be sure and try our GRILLED TILAPIA TACOS. So easy to make and taste amazing!
This recipe is part of our 55 of the Best Appetizers for Christmas Potluck (Favorite Party Foods)
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Looking for more appetizers? Here are a few of our favorites:
- Cheesy Mushroom Dip
- Tuna Lettuce Wraps
- Cowboy Dip
- Jalapeno Popper Deviled Eggs
- Taco Turkey Meatballs
Shrimp Taco Bites Recipe
Ingredients
Shrimp
- 24 medium raw shrimp, tails and peel removed
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 lime, zested
Salsa
- 2 Roma tomatoes
- 1 avocado
- 2 teaspoons lime juice
- 1 Tablespoon cilantro, chopped
Sour Cream Mixture
- 5 green onions, chopped
- ½ cup sour cream
- 24 tortilla chips, scoop style
Equipment
Instructions
- Preheat oven to 350 degrees.
- Mix together salt, cumin, chili powder, and lime zest in a bowl.
- On a greased baking sheet, spread out shrimp, and sprinkle cumin and chili powder mixture over each shrimp.
- Bake for 5-8 minutes or until shrimp is cooked, it will turn a pinkish color and curl into itself.
- While shrimp is baking, chop up tomatoes, avocados, and cilantro.
- Mix together in a bowl, then mix in lime juice.
- In separate bowl, mix together chopped green onions, and sour cream.
- To assemble, take one scoop chip and fill one half with salsa mixture, and one half with sour cream mixture, then top with one shrimp.
- Should make about 24, but you can easily double or half the recipe!
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Prep Time: 20m
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