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Tequila Lime Shrimp Phyllo Cups

Total Time: 30 MIN Makes: 30 appetizers
Prep Time: 20 MIN Cook Time: 10 MIN

A little bit of zest. A little bit of kick. One light & tasty seafood appetizer. Recipe by Brandy O’Neill of Nutmeg Nanny blog.

For shrimp:
  • 30 medium shrimp, peeled and deveined
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper
  • Kosher salt and pepper, to taste
  • 1/4 cup tequila
  • 1/2 lime, juiced
  • 1/4 cup cilantro, minced
For sour cream: 
  • 4 ounces sour cream
  • 1 lime, zested
  • 1 lime, juiced
  • 2 teaspoons cilantro, chopped
For cups: 


For shrimp:
In a medium-sized bowl, add shrimp and toss with cumin, smoked paprika, crushed red pepper, kosher salt and pepper.

In a large pan set over medium-high heat, add shrimp, tequila and lime juice. Cook until the shrimp is fully cooked and pink in color, remove from the heat. Toss with minced cilantro.

For sour cream:
In a small bowl, whisk all ingredients together.

For cups:
Fill the bottom of each toasted phyllo shell with sour cream mixture, top with microgreens and place a warm shrimp on top. Serve shortly after making or else the phyllo cup may start to lose its crunch.