Chili Lime Shrimp Cups

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Chili Lime Shrimp Cups arranged on a wooden board with shrimp, sauce, and lettuce in phyllo shells.

These shrimp cups are great for summer get-togethers, backyard barbecues, or any time you want a fresh and flavorful appetizer. They also make a tasty choice for holiday parties like Memorial Day, Fourth of July, or even casual family dinners when you want something special but simple.

This recipe was inspired by my Party-Ready Salmon Quiche Bites on this site. It pairs perfectly with my Tortellini Skewers with Pepperoni and Olives for a fun and balanced snack-time spread your family will enjoy.

Ingredients

Shrimp small fully cooked shrimp ready to use
Olive oil used to coat shrimp for cooking
Chili powder adds mild smoky heat
Lime juice adds fresh tangy flavor
Mayonnaise makes a creamy sauce
Lettuce adds crisp freshness
Phyllo cups hold all ingredients with a crispy shell

See recipe card for quantities.

How to Make Chili Lime Shrimp Cups

Shrimp in a bowl being sprinkled with seasoning, with a spoon inside.

Toss the shrimp with olive oil, 1 teaspoon chili powder, and 1 teaspoon lime juice in a small bowl until well coated.

Shrimp cooking in a medium-sized pan on the stove.

Transfer to a small skillet and cook for 1-2 minutes per side, until heated through.

Small bowl with ingredients being mixed with a spoon inside.

In a small bowl, mix mayonnaise, ½ teaspoon chili powder, and 1 teaspoon lime juice.

Shredded lettuce placed inside phyllo shells arranged on a serving dish.

Arrange the phyllo shells on a platter and divide the lettuce between them.

Phyllo shells on a serving dish, filled with lettuce and topped with a dollop of sauce.

Add a dollop of the mayonnaise mixture.

Shrimp placed on top of phyllo shells arranged on a serving dish.

Top with a shrimp.

Close-up photo of chili lime shrimp cups arranged on a wooden board with shrimp, sauce, and lettuce in phyllo shells.

Serve immediately.

Hint: Make sure not to overcook the shrimp. They only need a quick warm-up since they are already cooked.

Substitutions & Variations

To make this gluten free, use gluten-free phyllo shells or small lettuce cups instead of phyllo.
For a kid-friendly twist, you can add a small pinch of mild taco seasoning instead of chili powder.
For a vegetarian version, try swapping shrimp for seasoned, grilled tofu or chickpeas.
Want it spicier? Add a dash of hot sauce to the mayo mixture.

See this spicy version of this recipe on my website! (placeholder for in-content link)

💭Crucial Success Tips

Don’t skip tossing the shrimp with olive oil and lime juice before cooking. This step adds flavor and keeps the shrimp juicy. Also, serve these cups immediately after assembling to keep the phyllo shells crispy.

FAQ

Can I use raw shrimp instead of cooked shrimp?

If using raw shrimp, make sure to fully cook them before assembling. The recipe assumes shrimp are pre-cooked and only need warming.

Are these shrimp cups kid-friendly?

Yes! The flavors are mild enough for kids but still tasty. You can reduce or skip the chili powder to make them even milder.

Can I make Chili Lime Shrimp Cups ahead of time?

Yes! You can prepare the shrimp and mayo mixture in advance. Keep the phyllo shells and lettuce separate, and assemble just before serving to keep everything crisp and fresh.

📖 Recipe

15 bites

Chili Lime Shrimp Cups

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 4 minutes

Chili Lime Shrimp Cups are zesty, bite-sized appetizers packed with bold flavor. Juicy shrimp are seasoned with chili and lime, then placed in crisp mini phyllo shells with lettuce.

Ingredients

15 extra small fully cooked shrimp (frozen, thawed)
1 tablespoon olive oil
1 ½ teaspoon chili powder, divided
2 teaspoon lime juice, divided
¼ cup finely shredded lettuce
¼ cup mayonnaise

Instructions

Toss the shrimp with olive oil, 1 teaspoon chili powder, and 1 teaspoon lime juice in a small bowl until well coated.
Transfer to a small skillet and cook for 1-2 minutes per side, until heated through.
In a small bowl, mix mayonnaise, ½ teaspoon chili powder, and 1 teaspoon lime juice.
Arrange the phyllo shells on a platter and divide the lettuce between them.
Add a dollop of the mayonnaise mixture.
Top with a shrimp.
Serve immediately.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 39Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 69mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 1g

How to Store Chili Lime Shrimp Cups

Store leftover shrimp and mayo mixture in an airtight container in the fridge for up to 2-3 days. Keep the phyllo shells and lettuce separate to avoid sogginess. These ingredients don’t freeze well, so it’s best to enjoy fresh.