I like making these Zesty Chili-Lime Shrimp Bites when friends come over or I need a quick appetizer at the last minute. They fit nicely on a snack platter, and I like the bit of heat from the chili balanced with the lemon. I can usually have these ready in under 20 minutes, so they’re one of my go-to appetizers when I have guests.
I coat the shrimp with olive oil, chili powder, and lemon juice before adding them to the filo shells with lettuce and chili-lime mayo. I really like how the crisp shells go with the creamy mayo and warm shrimp.
The ingredient list is pretty simple, and you may already have a few of these in your kitchen.
How to Make Zesty Chili-Lime Shrimp Bites
INGREDIENTS:
- 20 bite-sized cooked shrimp
- Mini filo shells
- 1½ tbsp light olive oil
- Juice of 1 lemon
- 2 tsp ground chili seasoning
- ⅓ cup mayonnaise
- ⅓ cup finely chopped lettuce
Step-by-Step Instructions
1. In a medium bowl, add the shrimp. Coat them thoroughly with olive oil, 1½ teaspoons of chili powder, and 2 teaspoons of lemon juice. In a non-stick pan, cook the shrimp for 2–3 minutes on medium heat. Turn them once halfway through so they cook evenly.
2. In a small bowl, add mayonnaise, ½ teaspoon of chili powder, and about 1 teaspoon of lemon juice. Mix until smooth and set it aside.
3. On a clean tray or chopping board, place the filo shells and fill each one with a little shredded lettuce. Add a spoonful of the chili-lime mayo. Then place a shrimp on top.
Serve and Enjoy!
Important Recipe Notes:
- Prep the mayo just before serving to keep it creamy and the filo shells crisp.
- Use fully cooked, thawed shrimp for quick and even heating.
- Handle the shrimp gently so they don’t break apart.
- Mini filo shells work best for this recipe, and store-bought shells are perfectly fine.
- Serve fresh to prevent the shells from becoming soggy.
Zesty Chili-Lime Shrimp Bites
Ingredients
Method
- In a medium bowl, add the shrimp. Coat them thoroughly with olive oil, 1½ teaspoons of chili powder, and 2 teaspoons of lemon juice. In a non-stick pan, cook the shrimp for 2–3 minutes on medium heat. Turn them once halfway through so they cook evenly.
- In a small bowl, add mayonnaise, ½ teaspoon of chili powder, and about 1 teaspoon of lemon juice. Mix until smooth and set it aside.
- On a clean tray or chopping board, place the filo shells and fill each one with a little shredded lettuce. Add a spoonful of the chili-lime mayo. Then place a shrimp on top.