Whoa – this Friday is the Friday of all Fridays. It’s the last day of the school year and this teacher cannot wait to celebrate! Where are my teacher friends at?!
Anyone else sense a sunshine-filled patio with Watermelon Mint Cocktails and Shrimp Taco Bites to ring in the summer holiday? 🙋🏻🙋🏽🙋🏼
I cannot wait to get this party started. So without further ado…
SHRIMP TACO BITES!
Summer is even better with the abundance of fish tacos, appetizers, and lots of gatherings with friends. So why not combine all of that into bite-sized amazingness?!
I’m really real about these taco bites. They’ve got everything you want into your shrimp tacos…
Shrimp Taco Bites Ingredients
…refreshing citrus shrimp
…crunchy cabbage slaw
…GUAC (of course…)
Let’s talk about these “shells” for a minute. They’re made out of wonton wrappers (right? who would’ve thought!) which when placed in mini-muffin tins, make the perfect carrier for your taco ingredients!
The wonton wrappers are baked, then filled with creamy guacamole, topped with your cabbage slaw and shrimp mixture, and topped with whatever your taco-loving-heart desires (for me, it’s a jalapeno slice and a sprinkle of cotija cheese).
The shrimp will have you jumping for joy –> marinade in lime juice, cilantro, cayenne, and salt – they’re uber-citrusy, light, and are in fabulous harmony with the red cabbage slaw.
The slaw is the crunchy element that every fish taco needs – even if it’s just a taco BITE, you don’t need to sacrifice the lovely mix of textures.
The cabbage slaw flavor is dynamite, too. Light and refreshing with more lime, jalapenos for additional spice, mixed with a bit of mayo, you’ve got a match made in taco heaven.
Can you imagine a more bright appetizer to start your summer off with? I sure can’t.
Shrimp Taco Bites are begging to accompany you to your next pool party – pop ’em in and keep the party rockin’!Print
Shrimp Taco Bites are the perfect summer appetizer – bright and refreshing, they’re easy to make and even easier to keep eating!
- 24 wonton wrappers
- oil to coat
- 1/2 pound shrimp, peeled and deveined
- 1 lime, juiced
- 2 Tablespoons cilantro, coarsely chopped
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/4 cup mayonnaise
- 1 1/2 Tablespoons lime juice
- 1/4 teaspoon lime zest (optional)
- 2 Tablespoons cilantro
- 1 teaspoon jalapeños, chopped
- Pinch of sea salt
- 2 cups red cabbage, shredded
- Jalapeno slices
- Cotija cheese
- Cilantro leaves
- In a bowl with a lid or a large baggie, combine shrimp, lime juice, cilantro, olive oil, salt, pepper, and cayenne. Marinade for 15 minutes.
- Pre-heat oven to 350°F. Place wonton wrapper over a mini-muffin tin, gently push down in middle to line the cup with the wonton. Be sure the wrapper is pushed to the edges and not falling in the middle or you won’t be able to add the goodies. Brush wonton wrappers with olive oil. Bake for 10-12 minutes until golden brown. Set aside.
- Meanwhile, whisk together mayonnaise, lime juice, zest, cilantro, jalapenos, and salt. Mix in cabbage. Set aside.
- Heat a large saute pan over medium-high heat. Add shrimp and marinade. Cook for 1-2 minutes on each side (depending on the size – I had small shrimp). Once cooked, set aside to cool slightly. Cut shrimp into halves or thirds (bite-sized pieces) and add to cabbage slaw.
- In the bottom of each wonton cup, place 1 teaspoon of guacamole. Top with cabbage slaw and shrimp mixture. Continue until each wonton cup is full. Garnish with additional jalapeno slices, cilantro, and cotija cheese.
I like to use a piping bag to put the guacamole in the wonton cups – it makes life so much easier!
Use pre-cooked shrimp if you’re looking for quicker assembly.