Keto Chipotle Shrimp Taco Cups

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!

📖 Recipe

StepAwayFromTheCarbs.com

Keto Chipotle Shrimp Taco Cups

5 from 2 votes

These keto chipotle shrimp taco cups are spicy, creamy, and totally moreish! A low carb appetizer or snack recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Net Carbs: 6.4

Calories: 185

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• non-stick cooking spray
• 4 oz cream cheese softened
• ¼ cup sour cream
• salt and black pepper
• 4 8" low carb tortillas
• 24 cooked shrimp shell and tails removed
• 1-2 tbs adobo sauce
• cilantro leaves to garnish

Equipment

• 1”-4.52”Round Cookie Cutter Set 14Pcs 
• Goya Chipotle Peppers in Adobo Sauce - 7 oz.
• Wilton Non-Stick Mini Muffin and Cupcake Pan, 24-Cup

Step-by-Step Instructions

 

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1. Preheat the oven to 350F. Spray a 24-hole mini muffin pan with non-stick spray.
2. Prepare the cream cheese filling by combining the cream cheese, sour cream, salt, and pepper together in a bowl. Set aside.
3. Use a round cookie cutter to make the cups. With a 2¼" cutter you should be able to get six circles from each tortilla.
4. Press the circles into the mini muffin pan. Lightly spray the cups, then bake for 5 minutes.
5. Meanwhile, place the shrimp in a bowl with the adobo sauce, and mix well.
6. Remove the muffin pan from the oven, and divide the creamy filling between the cups. Place a shrimp on the top of each cup.
7. Return them to the oven for 4-5 minutes or until the edges of the tortillas start to darken. 
8. Garnish with fresh cilantro leaves and serve warm.

Nutrition

Serving: 4Taco CupsCalories: 185kcalCarbohydrates: 21.4gProtein: 11gFat: 12gSaturated Fat: 5gCholesterol: 67mgSodium: 623mgFiber: 15gNet Carbs: 6.4g

Notes

6.4g net carbs per serving (4 taco cups)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.