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Yummy New Year's Eve Shrimp Taco Bites Recipes

Updated on December 29, 2016
Lime Shrimp Taco Bites
Lime Shrimp Taco Bites

Tequila Lime Shrimp Taco Bites

Ingredients

Seafood

  • 1 lb Shrimp, large

Produce

  • 1 tbsp Cilantro
  • 1/2 tsp Lime, zest

Condiments

  • 1 8 ounce container Guacamole, prepared
  • 1 tsp Hot sauce
  • 1 tbsp Lime juice

Oils & Vinegars

  • 2 tsp Olive oil, extra virgin

Nuts & Seeds

  • 1/4 tsp Cumin, ground

Bread & Baked Goods

  • 24 Wonton wrappers

Beer, Wine & Liquor

  • 2 tbsp Tequila

Instructions

  1. Wonton Cups
  2. Preheat oven to 400 degrees and spray a 24 cup mini muffin tin with cooking spray.
  3. Nestle one wonton wrapper down into each of the 24 muffin cups.
  4. Bake the cups for about 6 minutes or until golden brown.
  5. Tequila Lime Shrimp
  6. In a medium sized bowl whisk together the tequila, lime zest, lime juice, olive oil, cilantro, hot sauce, cumin, salt and pepper.
  7. Heat a large cast iron or non-stick skillet over high heat.
  8. Add the shrimp to the marinade and toss until they are all coated.
  9. Spray the skillet with cooking spray then dump in the shrimp and most of the marinade.
  10. Cook the shrimp for approximately one minute then flip them oven and cook the other side for another minute or so, just until they are pink and opaque.
  11. Remove the shrimp from the skillet onto a plate.
  12. Assembling the Taco Bites
  13. Spoon one heaping teaspoon of guacamole into each wonton cup.
  14. Place 1-2 shrimp on top of the guacamole.
  15. Garnish with fresh chopped cilantro if desired.

Lime Shrimp Tacos
Lime Shrimp Tacos

Lime Shrimp Tacos

20 mins to make, serves 4

Ingredients

Gluten free

Seafood

  • 16 oz Shrimp, Medium Sized

Produce

  • 1/2 cup Carrots
  • 1/4 cup Green onion
  • 1 Lime
  • 1 cup Red cabbage

Condiments

  • 2 tsp Soy sauce
  • 3 tbsp Sriracha

Baking & Spices

  • 1 tsp Chile powder
  • 1 tsp Red pepper
  • 2 Salt pepper

Oils & Vinegars

  • 1/2 tbsp Coconut oil

Nuts & Seeds

  • 1 tbsp Chia seeds

Bread & Baked Goods

  • 4 Corn tortillas

Dairy

  • 2 tbsp Greek yogurt, Nonfat Plain

Instructions

  1. In a skillet, lightly stir-fry the green onions in the coconut oil over medium heat. Add in the shrimp and cook.
  2. Once the shrimp is almost done, add in the salt and pepper, chili powder, red pepper, and soy sauce. Cook until the soy sauce reduces. Remove from heat.
  3. For the Sriracha sauce, mix the Sriracha, yogurt, and chia seeds in a bowl. Add salt and pepper to taste. Set aside.
  4. Top each tortilla with the cabbage, carrots, shrimp, and Sriracha sauce. Garnish with green onions and drizzle with lime juice.

Spicy Shrimp Guacamole Bites
Spicy Shrimp Guacamole Bites

Spicy Shrimp Guacamole Bites

30 mins to make, makes 24

Ingredients

Gluten free

Seafood

  • 3/4 lb Small (60-80 count) shrimp, raw

Produce

  • 1 tbsp Cilantro, fresh

Condiments

  • 1 cup Guacamole, prepared
  • 2 tbsp Lime juice, fresh

Baking & Spices

  • 1 tsp Chili powder
  • 1/4 tsp Kosher salt
  • 1/4 tsp Paprika, smoked

Oils & Vinegars

  • 2 tsp Olive oil, extra virgin

Nuts & Seeds

  • 1/2 tsp Cumin

Bread & Baked Goods

  • 1 Bite-sized round corn tortilla chips

Dairy

  • 1 Feta cheese or queso fresco

Directions:

  1. Place a rack in the center of your oven and preheat the oven to 400 degrees. Place the shrimp in a large mixing bowl, drizzle with olive oil, then sprinkle with chili powder, cumin, smoked paprika, and kosher salt. Toss to coat, then spread the shrimp on in a single layer on a large baking sheet. Roast for 4 to 6 minutes, just until the shrimp are opaque and cooked through (do not over cook, or the shrimp will be chewy). Set aside.
  2. In a small bowl, combine the guacamole with the lime juice and 1 tablespoon cilantro.
  3. To assemble the bites: Top each tortilla chip with a spoonful of the guacamole and a roasted shrimp. Garnish with additional fresh cilantro and cheese. Serve at room temperature.

Blackened Shrimp & Crispy Chilled Cucumbers

Ingredients

Produce

  • 1 3 cup chopped cilantro
  • 16 inch English cucumber, thick slices
  • 1 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 tsp Oregano, dried ground
  • 1/4 tsp Red chili flakes
  • 1 tsp Thyme, dried ground

Condiments

  • 2 tbsp Lime juice, freshly squeezed

Baking & Spices

  • 1/4 tsp Cayenne
  • 2 tsp Paprika
  • 1 tsp Pepper
  • 1 1/2 tsp Sea salt

Oils & Vinegars

  • 1 Cooking spray
  • 2 tbsp Olive oil, extra-virgin

Nuts & Seeds

  • 1 tsp Cumin

Dairy

  • 2 tbsp Butter

Other

  • 16 –20 (about 1¼ lbs. total) large defined tail-on shrimp

Instructions

  1. Put the sliced cukes in a bowl and mix with the olive oil, lime juice, salt, pepper, and cilantro. Cover and refrigerate until ready to serve.
  2. Prepare the blackening seasoning by combining the paprika, onion powder, garlic powder, cumin, sea salt, pepper, thyme, oregano, cayenne, and red chili flakes in a shallow baking dish or pie plate; blend together well. Coat the shrimp with cooking spray and put a few at a time in the blackening seasoning to coat all over. Set aside. Repeat until all the shrimp are coated.
  3. In a large (10- to 12-inch) heavy skillet melt the butter over medium heat. Let the skillet get hot. Place a few shrimp in (don’t crowd) and pan-sear on each side for 1½ to 2 min-utes. Remove seared shrimp to a plate. If you need to add cooking spray to the skillet to keep it from sticking, have at it. Serve the blackened shrimp with the cucumbers on the side (I serve the shrimp on top of each cucumber slice).

Shrimp Taco Bites

Makes 24

Ingredients

Seafood

  • 24 Shrimps, large raw

Produce

  • 1 California avocado, large
  • 2 tbsp Cilantro
  • 1 tsp Lime, zest

Condiments

  • 1 tsp Chipotle chilies in adobo sauce

Baking & Spices

  • 2 tsp Chili powder
  • 1 tsp Salt

Oils & Vinegars

  • 1 Cooking spray or olive oil spray, non-stick

Snacks

  • 24 Tortilla chip scoops

Dairy

  • 1/3 cup Sour cream

Instructions

  1. Pre heat oven to 375 degrees F.
  2. Spray a large baking sheet or cookie sheet with non-stick cooking spray or olive oil spray, set aside.
  3. 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.
  4. Meanwhile combine the diced avocado, lime juice and remaining 1/2 tsp salt in a small bowl.
  5. Combine the sour cream and minced chipotle pepper in a different small bowl.
  6. 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.
  7. Sprinkle with the chopped cilantro.

Tropical Coconut Shrimp Bites

22 mins to make, serves 4-6

Ingredients

Gluten free

Seafood

  • 1 (10oz) package Seapak jumbo coconut shrimp, frozen

Produce

  • 1 Avocado
  • 1/2 cup Pineapple chunks, fresh

Condiments

  • 2 tbsp Chili sauce, Asian sweet
  • 1/4 cup Mayo
  • 1 tbsp Orange marmalade
  • 2 tbsp Sriracha

INSTRUCTIONS

  1. Bake SeaPak Jumbo Coconut Shrimp according to package.
  2. While those are baking, mixing together chili sauce, orange marmalade and sriracha sauce. Place in refrigerator until ready to serve.
  3. Once shrimp are done cooking, place a piece of pineapple and avocado on top of shrimp, and secure with a cocktail toothpick.
  4. Serve with sauce on the side for dipping or drizzle over shrimp bites before serving.

Coconut Shrimp with Orange-Chili Dipping Sauce

10 mins to prepare, makes 1 pound shrimp

Ingredients

Seafood

  • 1 lb Shrimp, large

Refrigerated

  • 2 Eggs, large

Condiments

  • 1/2 cup Orange marmalade
  • 1/3 cup Thai chili sauce, sweet

Baking & Spices

  • 1 pinch Cayenne pepper
  • 1/2 cup Flour
  • 1 pinch Salt
  • 1 Salt and pepper

Oils & Vinegars

  • 2 cups Canola

Nuts & Seeds

  • 1 cup Coconut, sweetened

Bread & Baked Goods

  • 3/4 cup Panko breadcrumbs

DIRECTIONS:

  1. Shrimp - Clean the shrimp; set aside.
  2. To a small bowl, add the flour, salt and pepper, stir to combine; set aside.
  3. To a separate small bowl, add the eggs and beat; set aside.
  4. To a separate medium bowl, add the coconut, Panko, stir to combine; set aside.
  5. To a Dutch oven or large skillet, add the oil and heat over medium-high heat. While oil heats up, begin the battering process.
  6. Dip 1 shrimp in flour, dunk in egg, and dredge very well in the coconut-Panko mixture pressing it on as needed to ensure shrimp is very well coated (I re-drege some of the more skimpy-coated shrimp if I have extra coating mixture after they've all been coated once); set aside on a platter while you repeat battering process with all remaining shrimp. After all shrimp have been battered, begin frying. I take the temperature of the oil and 325F to 350F is recommended for best results; wait to fry until your oil is hot enough to ensure a crispy coating.
  7. Add the shrimp in small batches (4 to 6 at a time) to the hot oil, frying for about 2 to 4 minutes, flipping as necessary, and frying until as dark and crispy as desired. Frying time will vary based on pan size, size of shrimp, and personal preference. Frying in small batches helps the oil stay at a hotter temperature which ensures a crispy crust. After frying, remove from oil, place on paper towels, and continue the frying process until all shrimp have been fried.


Bang Bang Shrimp
Bang Bang Shrimp

Bang Bang Shrimp Tacos

30 mins to make, serves 4

Ingredients

Meat

  • 2 tsp Frank's hot sauce

Seafood

  • 1 1/2 lbs Shrimp, medium

Produce

  • 6 tbsp Coriander, fresh leaves
  • 2 cloves Garlic
  • 2 cups Green cabbage
  • 1 Lime, Juice of
  • 1 cup Red cabbage

Refrigerated

  • 1 Egg, large

Condiments

  • 2 tbsp Chili sauce, sweet
  • 1 tbsp Honey
  • 1 tbsp Hot sauce
  • 1/2 cup Mayonnaise

Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 Kosher salt and freshly ground black pepper
  • 1/2 tsp Salt

Oils & Vinegars

  • 1/2 cup Vegetable oil

Bread & Baked Goods

  • 12 6-inch corn tortillas
  • 1 cup Panko

Dairy

  • 1 cup Buttermilk
  • 1/4 cup Sour cream

DIRECTIONS:

  1. To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
  2. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
  3. Heat vegetable oil in a large skillet over medium high heat.
  4. In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
  5. Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
  6. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  7. Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.

Bang Bang Shrimp

30 mins to make, serves 4

Ingredients

Seafood

  • 1 lb Shrimp, medium

Produce

  • 1/2 tsp Basil, dried
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Oregano, dried

Refrigerated

  • 1 Egg, large

Condiments

  • 2 tbsp Chili sauce, sweet
  • 1 tbsp Honey
  • 1 tbsp Hot sauce
  • 1/4 cup Mayonnaise

Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 Kosher salt and freshly ground black pepper

Oils & Vinegars

  • 1 tsp Rice vinegar
  • 1/2 cup Vegetable oil

Bread & Baked Goods

  • 1 cup Panko

Dairy

  • 1 cup Buttermilk

DIRECTIONS:

  1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
  2. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside.
  3. In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
  4. Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.
  5. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  6. Serve immediately, drizzled with sweet chili sauce.

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