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Handheld Low-Carb Cheesy Shrimp Cups

Handheld Low-Carb Cheesy Shrimp Cups are a delicious, keto-friendly appetizer with creamy shrimp filling, flaky pastry, crunchy cabbage slaw, and a rich avocado sauce drip.

  • Total Time: 35 minutes
  • Yield: 12 1x

Ingredients

Scale
  • The Handheld Cups & Seafood
  • 2 sheets puff pastry (or low-carb dough), thawed
  • 1 lb raw shrimp, peeled, deveined, and tails removed
  • 4 oz cream cheese, softened
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp melted butter
  • The Crunchy Slaw & Garnish
  • 2 cups shredded purple cabbage
  • 1 tbsp lime juice
  • 2 tbsp fresh parsley, chopped
  • The Thick Pale Green Avocado Drip
  • 1 ripe avocado
  • 1/4 cup sour cream or Greek yogurt
  • 1 clove garlic, minced
  • 1 tbsp lime juice

Instructions

  1. Prep the Cups: Preheat the oven to 400°F (200°C) and grease a muffin tin. Cut the puff pastry (or low-carb dough) into 12 squares and press one square into each cup. Bake for 7 to 8 minutes until slightly puffed, then gently press the centers down with a spoon.
  2. Mix the Filling: Pat the raw shrimp very dry. Chop most of the shrimp into bite-sized pieces and save 12 larger whole pieces for the tops. In a bowl, heavily mix the chopped shrimp, softened cream cheese, mozzarella, Parmesan, minced garlic, Italian seasoning, paprika, salt, and black pepper until completely creamy.
  3. Fill and Bake: Generously spoon the thick creamy shrimp mixture into each prebaked pastry cup. Place a reserved whole raw shrimp on top of each one. Brush the exposed pastry edges with the melted butter and bake for 10 to 12 minutes until the pastry is beautifully golden and the top shrimp turn fully opaque and bright pink.
  4. Make the Slaw and Drip: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base. In a blender, combine the ripe avocado, sour cream, garlic, and lime juice. Blend until completely smooth to create a rich, thick pale green avocado sauce.
  5. Assemble and Drip: Pull the hot, flaky cups from the oven. Serve these handheld bites over a generous bed of the vibrant crunchy purple cabbage slaw. Flood the cups entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Garnish with fresh chopped parsley and serve warm.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes