Shrimp Taco Bites


You’re going to fall head over heels in love with these quick and easy Shrimp Taco Bites! They’re super addictive and the perfect finger food appetizer for any gathering! Like say… for Super Bowl Sunday??

Shrimp Taco Bites

I originally planned on making these bold little bites in a baked wonton wrapper, but after I made the wonton wrapper and tasted it… uhh… let’s just say I quickly grabbed a bag of tortilla chips nearby (because I always have tortilla chips nearby) and dumped the filling onto the crunchy chip.


The combination of the creamy avocado, smoky sour cream and the zippy chili-lime shrimps on top of that crunchy little chip is like a party in your mouth.

Shrimp Taco Bites

You’re going to have a difficult time keeping your hands off of these fun little Shrimp Taco Bites. I kept popping one in my mouth every time I walked past the tray of them.

The avocado is drizzled with fresh lime juice and a dash of salt, which hello, I could eat that all. day. long. Then the sour cream is infused with smoky chipotle chilies in adobo sauce. It gives the sour cream some heat and depth all at the same time.

The shrimp is super easy to make since I just baked them in the oven. It allows you to make a whole batch of them quickly and efficiently without ever turning on the stove and worrying about burning the delicate seafood.

Shrimp Taco Bites

You’re for sure going to love these, I just know it!

Make sure you don’t miss a thing! Follow I Wash You Dry here:

Shrimp Taco Bites
Serves: makes 24 bites
  • 24 large raw shrimps, peels and tails removed
  • non-stick cooking spray or olive oil spray
  • 1 tsp salt, divided
  • 1 tsp grated lime zest, + juice 1 tbsp lime juice
  • 2 tsp chili powder
  • 1 large California Avocado, diced
  • ⅓ cup sour cream
  • 1 tsp chipotle chilies in adobo sauce, finely minced
  • 2 tbsp freshly chopped cilantro
  • 24 tortilla chip scoops
  1. Pre heat oven to 375 degrees F.
  2. Spray a large baking sheet or cookie sheet with non-stick cooking spray or olive oil spray, set aside.
  3. Combine ½ tsp salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw shrimp. Lay the shrimp on the cookie sheet and spritz with the non stick cooking spray or olive oil spray. Bake for 5-8 minutes or until the shrimps turn pink and curl in on themselves.
  4. Meanwhile combine the diced avocado, lime juice and remaining ½ tsp salt in a small bowl.
  5. Combine the sour cream and minced chipotle pepper in a different small bowl.
  6. Assemble your shrimp taco bites by placing a tsp of avocado mixture in a tortilla chip, followed by a ½ tsp of sour cream mixture, then top with a chili-lime shrimp.
  7. Sprinkle with the chopped cilantro. Enjoy!

Here’s a quick video to show you how these are put together!

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  1. Oh I LOVE these shrimp bites, your photos have me craving them right now! Ran across these on Food Gawker! Pinned!!

  2. I need these in my life. They look fantastic!

  3. Love these!

  4. Hi Shawn,
    I saw this on Pinterest and had to come over for a peek at some more! That looks like a bit of heaven and I can hardly wait to try that delicious blend of ingredients. Your blog is beautiful and the photography is stunning. So glad I found you!

  5. Smart idea using the tortilla chip! Can’t wait to try these shrimp bites.

  6. I couldn�t refrain from commenting. Well written!

  7. They look delicious! How far ahead can you make them in the afternoon for a 6:00 dinner – don’t want the chip shells to get soggy….. Thanks!

  8. I made these and took them to a gathering yesterday. Holy cow! They were such a hit. Could have doubled the numbers and they still would be gone.

  9. What can I use to substitute chilies in adobo? We are overseas and can’t find that product.

  10. Oh, this must be so good, and it’s so easy to make, of course I’m going to make it :)

  11. Stumbled and pinned!

  12. THESE WERE PHENOMENAL!! seriously. Only thing is- I had two avocados so I used two and doubled the 1/2 tsp salt to 1 tsp salt. Then it was far too salty. So I made my wonderful bf go out and get another avocado and then the flavor was back in action. Other than that… huge hit.

  13. martina says:

    im making these for a golf tourney will it be okay sitting outside picnic style? or anything you can recommend

  14. I am making these right now (seriously). The flavors are so delicious! Thanks for sharing.

  15. Yum! cant wait to try these! my hubby has requested them for his birthday party tomorrow. I don’t think we have those chips here in Australia, so I’m going to cut out rounds from flat wrap bread and toast them up in the oven in mini cupcake pans. If its a hit (which I am sure it will be) I’m going to post them up on my blog. Cheers for the recipe, loving your blog! Louise

  16. Great idea! I am going to make these the next time I have guests.

  17. These look amazing and I plan to make them for our neighborhood progressive dinner this weekend. Can I cook the shrimp and then chill them and serve this cold? TIA

  18. I so want to take these to a Christmas party! I see the questions has been asked a few times on how long can they be made ahead of time? and sit out? Though I have not seen an answer. Serving them fresh out of the oven is not an option, so curious if you have made them a couple hours ahead of time before? Thanks!!

    • You could cook the shrimp ahead of time and serve them cold, but I wouldn’t assemble the bites more than 1 to 2 hours ahead of time as the chips will get soggy. Hope this helps!

      • Krzy4quilts says:

        This idea is amazing. I’m tweeked it to fit the ingredients I already had in the house. I filled each cup with a dab each of ready made guacamole, sour cream and bottled cocktail sauce. The little chip bowl looked like Christmas with 3 dabs of red, white and green, I topped each chip with a cooked cold shrimp. Super easy and pretty and sooo tasty. One tip – the chip was soggy after 30 minutes so I wouldn’t make them too far in advance. I am making a few now using a double chip to see what kind of serving life I can get before I take them to my sister’s on Christmas. Thanks for the idea – I will try your recipe when I have some raw shrimp in the house.

  19. I added your blog post and picture to a roundup. I hope that you like it! Happy Holidays, Jesso

  20. Krzy4quilts says:

    Great idea – but the chips were soggy after 30 minutes so don’t make them too far in advance. Trying them using 2 chips to see if I can get a longer serve life. They are delicious.

  21. That looks so tasty! Nice Fingerfood! Thanks for sharing.

  22. I’m going to see if they don’t get soggy so quickly by putting shrimp in chip first. They look delish!

  23. These sound delicious and make a beautiful presentation. Thank you so much for sharing!

  24. Nancy Mason says:

    I am going to try these but will put a bit of lettuce down first to help with some of the comments about chip getting soggy…May do a piece of leaf lettuce or a bit of finely shredded iceberg. Thanks for a great looking recipe!

  25. I brought these to a BBQ/birthday party a couple weeks ago and everyone loved them! I made a little more than what the recipe called for and they were all gone (always a good sign lol). They are super easy to make, look pretty and best of all, taste AH-MAZING. I was a little hesitant at first about mixing the chipotle peppers in adobe sauce with the sour cream but it added a nice smoky hint that pairs well with the lime and cilantro. Will definitely make these again :)

    A little tip to other readers…if you decide to bring these to a party (especially if it’s a longer drive), keep the ingredients separate and assemble them there so the tortilla chip doesn’t get soggy from the sour cream.

  26. I just LOVE this recipe. My twist is that I just make homemade guacamole instead of the spiced avocado, so it’s guac, the chipotle sour cream and the shrimp in a scoop. ABSOLUTELY AWESOME!

  27. Excellent recipe – I’ve been trying to persuade my husband to try shrimp (he’s never been a fan) but we both agreed these were fantastic – thanks for sharing this! :)

  28. I know this is a silly question but how do you eat this? Pop it whole into your mouth or take bites?
    Your “tequilla crackers” look like packaged snacks called “Scoops”..





  31. Dee Thigpen says:

    you could also use those little phyllo cups bake them frist and fill them up. yum yum

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