These keto chipotle shrimp taco cups are spicy, creamy, and totally moreish! A low carb appetizer or snack recipe.
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A while ago I opened a can of chipotles in adobo sauce (for my Chipotle Hollandaise!) and although they keep well in the fridge and I've used most of the peppers, I had some of the powerful sauce leftover. I knew I wanted to pair it with some shrimp – and this recipe idea was formed! The base is adapted from my low carb shrimp cups, which uses low carb tortillas for the cups. If you don't have a favorite tortilla brand, check out my comparison and review post.
By the way, if you don't like the heat of the chipotle,
why are you reading this recipe you could always change the flavor profile and coat the shrimp in low carb barbecue sauce instead!
How to Make Keto Chipotle Shrimp Cups
Prepare the cream cheese filling by combining softened cream cheese, sour cream, salt, and pepper together in a bowl. Set aside.
Use a round cookie cutter to make the cups. I used 8″ low carb tortillas (Mission Carb Balance – flour) and my cutter was about 2½”. I managed to get six circles from each tortilla. Note: If you don't like wasting the off-cuts from the tortillas, tidy them up and use them to make low carb tortilla chips! Press the circles into a mini muffin pan that has been sprayed with non-stick spray.
Lightly spray the cups, then bake in a preheated oven for five minutes. Meanwhile, prepare the shrimp by removing head, shell, and tail (if necessary), and place them in a bowl. Add some adobo sauce, and mix well.
Remove the muffin pan from the oven, and divide the creamy filling between the cups – about a teaspoon each but it doesn't have to be exact.
Place a shrimp on the top of each cup.
Return them to the oven for 4-5 minutes or until the edges of the tortillas start to darken. Garnish with fresh cilantro leaves and serve warm.
I always like to add a visual clue that the food is spicy – as I'd hate for someone who wasn't good with heat to get a nasty shock! These fake peppers do the job well.
Your guests or family will love the combination of the crunchy taco cup, the creamy filling, and the spicy shrimp on top!
- Preheat the oven to 350F. Spray a 24-hole mini muffin pan with non-stick spray.
- Prepare the cream cheese filling by combining the cream cheese, sour cream, salt, and pepper together in a bowl. Set aside.
- Use a round cookie cutter to make the cups. With a 2¼" cutter you should be able to get six circles from each tortilla.
- Press the circles into the mini muffin pan. Lightly spray the cups, then bake for 5 minutes.
- Meanwhile, place the shrimp in a bowl with the adobo sauce, and mix well.
- Remove the muffin pan from the oven, and divide the creamy filling between the cups. Place a shrimp on the top of each cup.
- Return them to the oven for 4-5 minutes or until the edges of the tortillas start to darken.
- Garnish with fresh cilantro leaves and serve warm.
6.4g net carbs per serving (4 taco cups)
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Nutrition InformationYield 6 Serving Size 4 Taco Cups
Amount Per Serving Calories 185Total Fat 12gSaturated Fat 5gCholesterol 67mgSodium 623mgCarbohydrates 21.4gNet Carbohydrates 6.4gFiber 15gProtein 11g