GARLICKY SHRIMP IN CRISPY TORTILLA CUPS
Steps:
- Preheat the oven to 350 degrees F.
- Warm each tortilla on both sides in a dry skillet over medium heat, about 30 seconds per side. Spray the tortillas with cooking spray. Make a single tear from the edge to the center (like a bicycle spoke) in each tortilla. Nestle the tortillas into muffin cups, overlapping the torn edges so the tortillas fit into the cups.
- Bake until the edges are crisp and golden brown, about 12 minutes. Carefully lift out the tortilla cups and invert them so they are resting, bottom up, on the muffin pan. Continue to bake until the bottoms are crisp, about 8 minutes more.
- Heat the oil in a large skillet over medium heat. Add the scallions, bell peppers and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Increase the heat to medium high and add the shrimp and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Remove from the heat and stir in the lime juice and cilantro.
- Spoon the shrimp mixture into the tortilla cups and serve.
Nutrition Facts : Calories 149, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 91 milligrams, Sodium 216 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 14 grams, Sugar 2 grams
CRISPY SHRIMP CUPS
The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. -Lori Stefanishion, Drumheller, Alberta
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned., In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired.
Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
EASY CRISPY VIETNAMESE SHRIMP BALLS
This is my take on the classic Vietnamese sugar cane shrimp recipe and it works great! Serve with Vietnamese dipping sauce (nuoc cham) or mix of hoisin sauce and sriracha hot sauce or plain.
Provided by Arads
Categories Appetizers and Snacks Seafood Shrimp
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
- Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
- Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
- Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
- Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 17.2 g, Cholesterol 156 mg, Fat 18.9 g, Fiber 1 g, Protein 14.5 g, SaturatedFat 3 g, Sodium 385 mg, Sugar 2.7 g
GARLIC-SHRIMP CUPS
Impressive shrimp-topped party apps are totally achievable. Just grab your mini muffin pan, some woven wheat crackers and Neufchatel cheese, and read on.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield Makes 24 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat eggs and water in pie plate until well blended. Add 12 crackers; let stand 4 min., turning after 2 min. Press 1 soaked cracker onto bottom and up side of each of 12 mini muffin cups sprayed with cooking spray. Repeat with remaining 12 crackers in additional muffin cups.
- Bake 8 to 10 min. or until lightly browned. Carefully remove cups from pan with metal spatula; place on baking sheet sprayed with cooking spray. Bake 30 to 35 min. or until crisp. Cool completely.
- Mix Neufchatel, zest, juice and milk. Cook and stir shrimp and garlic in nonstick skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until shrimp turn pink.
- Fill cracker cups with Neufchatel mixture; top with shrimp. Serve immediately.
Nutrition Facts : Calories 40, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
FIRECRACKER SHRIMP CUPS
Make and share this Firecracker Shrimp Cups recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 55m
Yield 24 shrimp cups
Number Of Ingredients 17
Steps:
- Make the zucchini cups:.
- Preheat the oven to 350 degrees F and spray a non-stick mini muffin pan with oil or cooking spray.
- Take the shredded zucchini, wrap in a clean dish cloth and bring the edges up to meet. Twist the cloth at the top and squeeze over a sink to remove as much moisture as possible from the zucchini. Unwrap and tip into a large bowl.
- Add the eggs, salt, scallion, dill, parsley and cheese to the bowl. Stir well to mix. Add the breadcrumbs and stir again to combine.
- Divide the mixture among the 24 wells of the prepared mini muffin pan - you should be using about 1 tablespoon of the zucchini mixture for each well.
- Use a teaspoon to press the mixture into cup shapes in the muffin tin, as in the video.
- Bake for 12-15 minutes until just starting to turn golden brown around the top edges.
- Remove from the oven and let cool slightly before using a small spatula or butter knife to help you remove the cups to a wire rack to cool completely.
- Make the shrimp:.
- Place the raw shrimp in a large bowl. Add the cornstarch and salt and stir to coat well. Crack in an egg and stir again to coat.
- Half fill a deep frying pan with the canola oil. Heat to 375 degrees F.
- Carefully lower in a few shrimp at a time. Let them cook until light golden brown then flip and cook until the other side is light golden brown.
- Use a slotted spoon to remove the shrimp to a plate lined with paper towel to drain.
- Repeat with all the shrimp.
- In a large bowl mix the mayonnaise, sweet chilli sauce and hot sauce. Tip the hot shrimp into the bowl and stir to coat.
- Assemble:.
- Place a shrimp in each baked zucchini cup. Sprinkle with chives and serve immediately.
- Notes:.
- To give the zucchini cups the best possible texture, use breadcrumbs (as the recipe is written) instead of flour as seen in the video.
- Tools:
- For the most success making the zucchini cups, use this non-stick Wilton 24 cup mini muffin tin: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G. If you do not have a non-stick muffin tin, be sure to grease and flour your pan.
CRISPY SHRIMP PHYLLO CUPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This appetizer makes a statement with Sriracha sauce adding some kick to a healthy, pop-in-your-mouth appetizer! Your guests get a surprise crunch with baby carrots and red pepper in these morsels!
Provided by kitchenchemistrypro
Categories Weeknight
Time 48m
Yield 30 mini cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small skillet, melt butter over medium heat; add carrots, red pepper and shallot. Sauté for 3-5 minutes or until crisp-tender. Remove from heat and set aside.
- In a small bowl, combine shrimp and 1Tbsp. of Hidden Valley Original Ranch Seasoning; toss to coat. Add cream cheese, Parmesan cheese, chives, lemon juice and Sriracha sauce; mix until blended. Stir 1 tablespoons of Hidden Valley Original Ranch Seasoning and reserved carrot mixture; mix well.
- Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill).
- If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired.
- May be made up to 2 hours in advance, refrigerated and then baked.
CRISPY CILANTRO-CHILE SHRIMP
These zesty, pan-fried shrimp are inspired by the cuisine of Maharashtra, the state on the west coast of India that includes Mumbai. Maharashtrian cooking often features lots of seafood and bright, fresh flavors, like the wallop of cilantro that flavors this dish. (Puréeing cilantro, as in this recipe, changes the enzyme that makes it taste soapy to some people, and reveals a deeply savory, almost mellow side to the herb.) A coating of farina, of which Cream of Wheat cereal is made, gives a dramatically craggy, crunchy texture; rava or semolina flour also work well. Be sure to pat the farina onto the shrimp before frying to help the coating adhere. Serve the shrimp with flatbreads, like chapatis.
Provided by Sarah DiGregorio
Categories dinner, weeknight, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
- Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
- Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.
CRISPY POPCORN SHRIMP
Great way to have shrimp! Can be used as a topping on salad.
Provided by Arnieshelle
Categories Appetizers and Snacks Seafood Shrimp
Time 24m
Yield 8
Number Of Ingredients 12
Steps:
- Combine flour, seafood seasoning, and dill in a shallow dish.
- Mix eggs and milk together in a separate dish.
- Combine fish-shaped cheese crackers, oyster crackers, Italian seasoning, oregano, and cayenne pepper in another dish.
- Dip shrimp into the flour mixture, coat in the egg mixture, and dip into the cracker mixture.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cook shrimp in the hot oil until crispy and golden-brown, 4 to 5 minutes.
Nutrition Facts : Calories 644.7 calories, Carbohydrate 46.3 g, Cholesterol 200.4 mg, Fat 38.4 g, Fiber 2.7 g, Protein 26.6 g, SaturatedFat 5.7 g, Sodium 1073.3 mg, Sugar 2.4 g
More about "crispy shrimp cups recipes"
CRISPY SHRIMP WONTON CUPS - LAND O' FROST
From landofrost.com
SHRIMP AND GRITS APPETIZER CUPS (GARLIC BUTTER SHRIMP …
From thecookierookie.com
CRISPY SHRIMP CAKES - EASY DINNER RECIPES - SEAFOOD …
From delish.com
CRISPY SHRIMP CUPS | NESTLé RECIPES
From nestlerecipescaribbean.com
CHILI LIME BAKED SHRIMP CUPS - INSPIRED TASTE
From inspiredtaste.net
SPICY SHRIMP CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
GARLIC PRAWN SHRIMP SALAD WONTON CUPS - CAFE DELITES
From cafedelites.com
YUM YUM SHRIMP WONTON CUPS - GIVE IT SOME THYME
From giveitsomethyme.com
SWEET AND SPICY SHRIMP CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
CREAMY SRIRACHA SHRIMP IN PHYLLO CUPS APPETIZER RECIPE
From afarmgirlsdabbles.com
20 BEST SHRIMP APPETIZERS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PANKO SHRIMP (EBI FRY) · I AM A FOOD BLOG
From iamafoodblog.com
SHRIMP WONTON CUPS RECIPES - FOOD NEWS
From foodnewsnews.com
CRISPY BREADED SHRIMP WITH CHINESE SAUCE - RECIPE | TASTYCRAZE.COM
From tastycraze.com
CRISPY SHRIMP - AMANDA'S COOKIN' - FISH & SEAFOOD
From amandascookin.com
CRISPY OVEN FRIED BEER BATTER CRUMBED SHRIMP - CAFE DELITES
From cafedelites.com
CRISPY GOLDEN SHRIMP BURGERS RECIPE | BON APPéTIT
From bonappetit.com
GOLDEN PACIFIC FOODS SHRIMP CHIPS - THERESCIPES.INFO
From therecipes.info
FRIED SHRIMP - THE SEASONED MOM
From theseasonedmom.com
EASY SHRIMP CAKES - AVERIE COOKS
From averiecooks.com
GARLICKY SHRIMP IN CRISPY TORTILLA CUPS – RECIPES NETWORK
From recipenet.org
QUICK APPETIZER: SHRIMP TACO CUPS - MAKE AND TAKES
From makeandtakes.com
CRISPY SHRIMP, NO DEEP-FRYER IN SIGHT | BON APPéTIT
From bonappetit.com
FRIED CRISPY SHRIMP SKEWERS RECIPE - SERIOUS EATS
From seriouseats.com
CRISPY SHRIMP CUPS RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
CRISPY SHRIMP CUPS | RECIPE | EASTER FOOD APPETIZERS, CRISPY SHRIMP ...
From pinterest.com
FIRECRACKER SHRIMP LETTUCE CUPS - THE HEALTHY EPICUREAN
From thehealthyepicurean.com
FRIED SHRIMP RECIPE {PERFECTLY CRISPY!} - COOKING CLASSY
From cookingclassy.com
MAGIC CRISPY BAKED SHRIMP - 12 TOMATOES
From 12tomatoes.com
CLASSIC FRIED SHRIMP RECIPE - LIGHT, CRISPY & CRUNCHY!
From yellowblissroad.com
CRISPY SHRIMP CAKES - ABRA'S KITCHEN
From abraskitchen.com
CRISPY FRIED SHRIMP WITH RECIPE VIDEO - THE SEASONED SKILLET
From seasonedskilletblog.com
CRISPY AND CRUNCHY FRIED SHRIMP - SAUCED UP! FOODS
From saucedupfoods.com
CRISPY SHRIMP BOWL - JOYOUS APRON
From joyousapron.com
CRISPY BAKED SHRIMP SCAMPI RECIPE - MANTITLEMENT
From mantitlement.com
CRISPY SHRIMP | RECIPELION.COM
From recipelion.com
CRISPY FRIED CAJUN SHRIMP BOULETTES RECIPE | DOBBERNATIONLOVES
From dobbernationloves.com
CROWD-PLEASING WONTON SHRIMP CUPS - A HINT OF ROSEMARY
From ahintofrosemary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search