Mini Shrimp Pies
Dive into the delectable world of **Mini Shrimp Pies**, the ultimate crowd-pleaser for appetizers or snack platters! These handheld delights feature a buttery pre-made pie crust filled with a creamy, savory shrimp mixture that’s bursting with flavor. Succulent shrimp are cooked to perfection, then blended with cream cheese, mayonnaise, cheddar cheese, and a kick of garlic, paprika, and lemon juice for an irresistible filling that’s both smooth and zesty. Each mini pie is baked until golden brown, delivering a flaky crust paired with a bubbling, flavorful center. Easy to prepare in under an hour, these versatile treats are perfect for entertaining or as an indulgent weekday snack. Serve warm, garnished with fresh green onions or an extra dash of paprika, for bites of pure satisfaction. Keywords: mini shrimp pies, shrimp appetizer recipe, savory pies, seafood snacks, easy entertaining recipes.
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Recipe Information
Ingredients
- 200 grams shrimp, peeled and deveined
- 1 sheet pre-made pie crust dough
- 120 grams cream cheese, softened
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 stalks green onions, finely chopped
- 50 grams cheddar cheese, shredded
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin or line it with parchment paper cups.
Roll out the pre-made pie crust dough on a lightly floured surface. Use a round cutter (approximately 8 cm in diameter) to cut out 12 circles. Press each circle into the cups of the muffin tin, shaping them into mini pie crusts. Set aside.
Heat the olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and fully cooked. Remove from heat and let cool slightly.
Chop the cooked shrimp into small pieces and set aside.
In a mixing bowl, combine the cream cheese, mayonnaise, minced garlic, lemon juice, green onions, shredded cheddar cheese, paprika, salt, and black pepper. Mix until smooth and well combined.
Fold the chopped shrimp into the cream cheese mixture until evenly distributed.
Spoon the shrimp mixture into the prepared pie crusts, filling them nearly to the top.
Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling slightly.
Remove from the oven and let the mini shrimp pies cool in the muffin tin for 5 minutes before gently removing them.
Serve warm, garnished with additional green onions or a sprinkle of paprika if desired.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3299 mg | 143% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.3 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 617 mg | 47% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
