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Sheet Pan Low-Carb Cheesy Shrimp Bites

Sheet Pan Low-Carb Cheesy Shrimp Bites with a crunchy slaw and a thick pale green avocado drip.

  • Total Time: 34 minutes
  • Yield: 12 1x

Ingredients

Scale
  • The Sheet Pan Shrimp Bites
  • 24 mini low-carb tortillas (or regular tortillas cut into small rounds)
  • 1 lb medium raw shrimp, peeled, deveined, and tails removed
  • 4 oz cream cheese, softened
  • 1 tbsp mayonnaise
  • 1/2 cup low-moisture mozzarella cheese, shredded
  • 4 tbsp Parmesan cheese, finely grated
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh lemon juice
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • The Crunchy Slaw & Garnish
  • 2 cups shredded purple cabbage
  • 1 tbsp lemon juice
  • 2 tbsp fresh chives, chopped
  • The Thick Pale Green Avocado Drip
  • 1 ripe avocado
  • 1/4 cup sour cream or Greek yogurt
  • 1 clove garlic, minced
  • 1 tbsp lemon juice

Instructions

  1. Prepare the Shrimp: Pat the raw shrimp very dry. Reserve 24 whole shrimp for topping, then finely chop the remaining shrimp for the filling.
  2. Make the Creamy Filling: In a bowl, combine the cream cheese, mayonnaise, half the mozzarella, half the Parmesan, green onions, minced garlic, lemon juice, paprika, salt, black pepper, and the chopped shrimp. Mix gently until evenly combined 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 spoon the creamy shrimp filling onto each tortilla. Place one reserved whole raw shrimp on top of each bite and heavily sprinkle with the remaining mozzarella and Parmesan.
  4. Bake to Golden: Bake in an oven preheated to 375°F (190°C) for 12 to 14 minutes until the whole shrimp are fully opaque and bright pink, and the cheese is melted and beautifully golden.
  5. Make the Slaw and Drip: Toss the shredded purple cabbage with a splash of lemon juice to create your vibrant crunchy slaw base. In a blender, combine the ripe avocado, sour cream, garlic, and lemon 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! Garnish with fresh chopped chives and serve immediately.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes