This Cajun shrimp avocado tartlet is a bold bite-sized appetizer that combines heat with a creamy twist. A smooth blend of ripe avocado, cream cheese and fresh lime juice is whipped to perfection, then piped into crisp golden phyllo shells for a light, buttery base. Each tartlet is crowned with a juicy Cajun-dusted shrimp, then finished with a spoonful of pico de gallo and a sprinkle of cilantro. It’s rich, zesty and irresistibly flavorful. These are perfect for summer soirées or an elevated appetizer spread! —Elise Jesse, Cincinnati, Ohio
Elise Jesse’s Cajun Shrimp Tartlets
Published on Jun. 16, 2025
Elise Jesse’s Cajun Shrimp Tartlets
Prep Time
15 min
Cook Time
5 min
Yield
12 servings
Ingredients
- 1 medium ripe avocado, peeled
- 2 to 3 tablespoons cream cheese, softened
- 1/2 teaspoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 to 2 tablespoons avocado oil
- 12 uncooked shrimp (26-30 per pound), peeled and deveined
- 2 teaspoons Cajun seasoning
- 12 miniature phyllo tart shells
- Pico de gallo and fresh minced cilantro
Directions
- In a food processor or blender, combine the avocado, cream cheese, lime juice, salt and pepper. Process until smooth.
- Heat oil in a large skillet over medium-high heat. Pat the shrimp dry, then dust with Cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, 1-2 minutes on each side.
- Pipe or spoon the avocado cream into each phyllo shell. Top with cooked shrimp and garnish with pico de gallo and fresh cilantro.
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