Low Carb Shrimp Cups

5 from 1 vote

These low carb shrimp cups are a fantastic appetizer recipe! The cups are made from tortillas, then filled with a creamy shrimp mixture, then baked to perfection!

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Prep Time 15

Cook Time 10

Total Time 25

Net Carbs: 5

Calories: 194

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

non-stick cooking spray
10 oz cooked shrimp shell and tails removed
4 oz cream cheese softened
2 oz shredded mozzarella
2 green onions finely chopped
1 teaspoon garlic paste or minced garlic
salt and black pepper
4 8" low carb tortillas

Equipment

Step-by-Step Instructions

Preheat the oven to 350F. Spray a 24-hole mini muffin pan with non-stick spray.
Chop the shrimp finely, and combine with the cream cheese, shredded mozzarella, green onions, and garlic. Add salt and pepper to taste. Set aside.
Use a square cookie cutter to make the cups. With a 2¼" cutter you should be able to get six squares from each tortilla.
Press the squares into the mini muffin pan. Lightly spray the cups, then bake for 5 minutes.
Divide the filling between the cups, then return them to the oven for 4-5 minutes or until the edges of the tortillas start to darken.
Serve the shrimp cups warm.

Nutrition

Serving: 4CupsCalories: 194kcalCarbohydrates: 15gProtein: 17gFat: 12gSaturated Fat: 5.5gCholesterol: 125mgSodium: 820mgFiber: 10gSugar: 1gNet Carbs: 5g

Notes

5g net carbs per serving of four 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.