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Sheet Pan Low-Carb Shrimp & Slaw Bites

These Sheet Pan Low-Carb Shrimp & Slaw Bites are a delicious and easy appetizer or main dish. Tender shrimp are paired with a creamy cheese filling, baked on low-carb tortillas until crispy, then topped with a crunchy slaw and a rich avocado sauce.

  • Total Time: 33 minutes
  • Yield: 6 1x

Ingredients

Scale
  • The Sheet Pan Shrimp Bites
  • 1 lb shrimp, peeled, deveined, and chopped
  • 12 mini low-carb tortillas (or regular tortillas cut into small rounds)
  • 8 oz cream cheese, softened
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • The Crunchy Slaw
  • 2 cups shredded purple cabbage
  • 1 tbsp lime juice
  • 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. Cook the Shrimp: Heat the olive oil in a skillet over medium heat. Drop in the minced garlic and chopped raw shrimp, sautéing for 2 to 3 minutes just until they turn beautifully bright pink and fragrant. Remove from the heat.
  2. Make the Creamy Filling: In a mixing bowl, heavily combine the softened cream cheese, shredded mozzarella, grated Parmesan, Italian seasoning, salt, black pepper, and the cooked bright pink shrimp until evenly mixed into a thick seafood spread.
  3. Assemble the Sheet Pan: Lay out your mini low-carb tortilla rounds on a lined baking tray for an easy, low-friction sheet pan cleanup. Generously scoop the thick creamy shrimp mixture onto each tortilla round.
  4. Bake to Golden: Bake in an oven preheated to 375°F (190°C) for 15 to 18 minutes until the edges of the tortillas are crispy and the cheesy shrimp topping is bubbling and perfectly golden.
  5. 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.
  6. Assemble and Drip: Pull the hot, crispy bites from the oven. Heavily top each golden piece with the crunchy purple cabbage slaw. Flood the handheld bites entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Serve immediately.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes