Party Appetizers, shrimp recipe

Elote Shrimp Cups: A Flavor-Packed Summer Appetizer

OceanBox Seafood June 10, 2025

25 Minutes

08 Steps

Elote Shrimp Cups

These Elote Shrimp Cups combine smoky adobo-marinated shrimp, creamy guac, and charred corn elote in a crispy tortilla shell. Perfect for summer parties, Taco Tuesday, or any seafood lover’s snack lineup.

Directions

Preheat oven to 375°F. Spray a muffin tin with olive oil.
Microwave tortillas for 10 seconds to soften then press into muffin tin wells.
Lightly spray with oil, optionally dust with Tajín or garlic salt.
Bake 12–15 minutes until crisp and golden. Let cool.
Chop shrimp into bite-sized pieces, then add olive oil, adobo sauce, lime juice, and spices. Let marinate for 10–15 minutes if you have time.
Sauté or grill over medium-high heat for 2–3 minutes per side until just cooked through.
In a bowl, mix corn, mayo, sour cream, chili powder, cotija, lime juice, cilantro, and salt.
Fill each tortilla cup with a layer of guacamole, few shrimp, and top with a spoonful of elote mixture.

Ingredients

For the Shrimp
1 lb shrimp, peeled and deveined
1 tbsp olive oil
3-4 tbsp adobo sauce
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
Salt and pepper to taste
Juice of 1/2 lime

For Elote:
2 cups corn (fresh, canned, or thawed frozen)
1/3 cup mayo
1/4 cup sour cream
1/2 tsp chili powder
1/4 cup crumbled cotija cheese
Juice of 1/2 lime
1/4 cup chopped cilantro
Salt to taste

For Tortilla Cups:
6 small flour tortillas (6-inch)
Olive oil spray or brush
Optional: garlic salt or Tajín to season the rim
1 cup Guacamole (homemade or store bought)