Looking for the ultimate crowd-pleasing appetizer? These Sheet Pan Low-Carb Cheesy Shrimp Bites are loaded with creamy shrimp filling, melted mozzarella and Parmesan, crispy low-carb tortillas, crunchy purple cabbage slaw, and a rich avocado drizzle. They’re easy to make, packed with flavor, and perfect for parties, game day, or a quick low-carb snack.
Prep Time
20 minutes
Cook Time
14 minutes
Total Time
34 minutes
Servings
12 shrimp bites
🔥🔥🔥 Ingredients
For the Sheet Pan Shrimp Bites
- 24 mini low-carb tortillas (or regular tortillas cut into small rounds)
- 1 lb medium raw shrimp, peeled, deveined, and tails removed
- 4 oz cream cheese, softened
- 1 tbsp mayonnaise
- 1/2 cup low-moisture mozzarella cheese, shredded
- 4 tbsp Parmesan cheese, finely grated
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh lemon juice
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Crunchy Slaw & Garnish
- 2 cups shredded purple cabbage
- 1 tbsp fresh lemon juice
- 2 tbsp fresh chives, chopped
For the Thick Pale Green Avocado Drip
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
🔥🔥🔥 Instructions
1. Prepare the Shrimp
Pat the shrimp completely dry using paper towels. Reserve 24 whole shrimp for the topping, then finely chop the remaining shrimp to create the creamy filling.
2. Make the Creamy Shrimp Filling
In a large mixing bowl, combine the softened cream cheese, mayonnaise, half of the mozzarella, half of the Parmesan, chopped green onions, minced garlic, lemon juice, paprika, salt, black pepper, and the chopped shrimp.
Mix gently until everything is evenly blended into a rich, creamy seafood filling.
3. Assemble the Sheet Pan
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Arrange the mini low-carb tortilla rounds in a single layer. Spoon a generous amount of the creamy shrimp mixture onto each tortilla.
Top every bite with one reserved whole shrimp, then generously sprinkle with the remaining mozzarella and Parmesan cheese.
4. Bake Until Golden
Bake for 12–14 minutes, or until the shrimp are bright pink and fully cooked while the cheese becomes melted, bubbly, and beautifully golden.
5. Prepare the Slaw & Avocado Drip
While the shrimp bites are baking, toss the shredded purple cabbage with fresh lemon juice to create a crisp, refreshing slaw.
In a blender, combine the avocado, sour cream (or Greek yogurt), garlic, and lemon juice. Blend until silky smooth and creamy, creating a rich, thick pale green avocado sauce.
6. Assemble and Drip
Remove the hot shrimp bites from the oven and top each one with a generous handful of crunchy purple cabbage slaw.
Finish by flooding every bite with a massive, heavy, scroll-stopping thick pale green avocado sauce drip. Garnish with freshly chopped chives and serve immediately while warm.
Tips for the Best Low-Carb Cheesy Shrimp Bites
- Dry the shrimp thoroughly before mixing and baking for the best texture.
- Use freshly grated Parmesan for superior melting and flavor.
- Don’t overbake the shrimp—they cook quickly and stay juicier when just opaque.
- Add diced jalapeños or red pepper flakes for extra heat.
- Serve with salsa, pico de gallo, or additional avocado sauce for even more flavor.
Why You’ll Love This Recipe
- Ready in just 34 minutes
- Easy sheet pan recipe with minimal cleanup
- Low-carb, high-protein, and keto-friendly
- Loaded with cheesy, creamy seafood flavor
- Perfect for appetizers, parties, game day, or light dinners
