Name: Cajun Shrimp Cheddar Taco Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 soft flour tortillas, 4 inches each, the perfect size for cup-shaped shells; 450 g raw peeled, deveined shrimp, with 12 reserved whole for topping; 120 g cream cheese, softened to room temperature; 150 g cheddar cheese, shredded, for richness and flavor; 100 g red bell pepper, finely diced, adds freshness and color; 20 g unsalted butter; 2 garlic cloves, minced; 60 g sour cream; 2 tsp lemon juice, freshly squeezed if possible; 3 green onions, sliced, for garnish; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper, adjust to taste for heat level; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp oil, for brushing tortillas and greasing the tin; Optional Ingredients, fresh cilantro, diced jalapeño, or lime wedges

Description

These impressive Cajun Shrimp Cheddar Taco Cups feature crispy tortilla shells filled with tender, seasoned shrimp, creamy cheddar cheese, and fresh peppers for a flavor-packed bite. Perfect for entertaining, game day, or a fun weeknight appetizer that tastes restaurant-quality but comes together in under 30 minutes.

Ingredients

Scale

12 soft flour tortillas, 4 inches each, the perfect size for cup-shaped shells
450 g raw peeled, deveined shrimp, with 12 reserved whole for topping
120 g cream cheese, softened to room temperature
150 g cheddar cheese, shredded, for richness and flavor
100 g red bell pepper, finely diced, adds freshness and color
20 g unsalted butter
2 garlic cloves, minced
60 g sour cream
2 tsp lemon juice, freshly squeezed if possible
3 green onions, sliced, for garnish
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp cayenne pepper, adjust to taste for heat level
1/2 tsp salt
1/4 tsp black pepper
2 tsp oil, for brushing tortillas and greasing the tin
Optional Ingredients, fresh cilantro, diced jalapeño, or lime wedges

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Instructions

Prepare the Shells
1. Preheat oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with oil.
2. Brush both sides of each small tortilla lightly with oil, then gently press each one into a muffin cup, creating a cup shape with the tortilla edges slightly above the rim.
3. Bake for 8 to 10 minutes, until the tortillas are golden and crispy but still pliable enough to handle, then remove from the oven and let cool slightly before filling.
Cook the Cajun Shrimp
1. In a small bowl, combine smoked paprika, dried oregano, dried thyme, garlic powder, cayenne pepper, salt, and black pepper, then set aside.
2. In a large skillet over medium heat, melt butter and add minced garlic, cooking for about 1 minute until fragrant.
3. Add the chopped shrimp to the skillet, sprinkle with the spice mixture, and cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn pink and opaque.
4. Stir in the diced red bell pepper and cook for another 1 to 2 minutes until the pepper softens slightly, then remove from heat.
Make the Cheddar Cream Filling
1. In a medium bowl, combine softened cream cheese, shredded cheddar, sour cream, and lemon juice, stirring until smooth and well blended.
2. Fold the cooked shrimp and pepper mixture into the cheese blend gently, being careful not to break up the shrimp too much.
Assemble the Taco Cups
1. Spoon the shrimp and cheddar mixture generously into each cooled tortilla shell, dividing evenly among the 12 cups.
2. Place one reserved whole shrimp on top of each cup, pressing gently into the filling so it stays secure.
3. Sprinkle with sliced green onions and a light pinch of smoked paprika for color and flavor.
4. Present the taco cups on a platter while still warm, or cover and refrigerate for up to 2 hours, then reheat at 300°F (150°C) for 5 to 7 minutes before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes