These golden, flaky shrimp cups are packed with a rich blend of creamy cheeses, garlic, and juicy shrimp, then baked until perfectly crisp. They’re an easy appetizer, party snack, or light meal that’s guaranteed to disappear fast!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cups
Ingredients
For the Shrimp Cups
- 2 sheets puff pastry, thawed (or your favorite low-carb dough)
- 1 lb raw shrimp, peeled, deveined, and tails removed
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp melted butter
For the Crunchy Slaw
- 2 cups shredded purple cabbage
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh parsley
Creamy Avocado Garlic Sauce
- 1 ripe avocado
- ¼ cup plain Greek yogurt or sour cream
- 1 garlic clove
- 1 tbsp fresh lime juice
- Pinch of salt
Instructions
1. Prepare the Pastry Cups
Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin pan.
Cut each puff pastry sheet into 6 equal squares. Press one square into each muffin cup, allowing the corners to extend slightly over the edges. Bake for 7–8 minutes until lightly puffed, then gently press the centers down with the back of a spoon.
2. Make the Shrimp Filling
Pat the shrimp dry with paper towels. Finely chop most of the shrimp, reserving 12 whole shrimp for topping.
In a mixing bowl, combine the chopped shrimp, cream cheese, mozzarella, Parmesan, garlic, Italian seasoning, smoked paprika, salt, and black pepper. Mix until creamy and evenly combined.
3. Fill and Bake
Divide the shrimp mixture evenly among the pastry cups.
Place one whole shrimp on top of each cup and brush the pastry edges with melted butter.
Bake for 10–12 minutes, or until the pastry is deep golden brown, the cheese is bubbling, and the shrimp are fully cooked.
4. Prepare the Slaw
In a medium bowl, toss the shredded purple cabbage with lime juice and chopped parsley until lightly coated.
5. Make the Avocado Sauce
Blend the avocado, Greek yogurt, garlic, lime juice, and salt until completely smooth and creamy. Add a splash of water if needed for a drizzle-friendly consistency.
6. Serve
Arrange the warm shrimp cups over the crunchy cabbage slaw. Drizzle generously with the creamy avocado garlic sauce and garnish with extra parsley. Serve immediately while hot and flaky.
Tips
- Pat the shrimp dry before mixing to prevent excess moisture.
- Puff pastry delivers the flakiest texture, while low-carb dough offers a lighter alternative.
- These cups are best served fresh but can be reheated in a 350°F (175°C) oven for 5–7 minutes to restore their crispness.
