Spicy Mexican Shrimp Bites

Spicy Mexican Shrimp Bites
Sam Jones/Quinn Brein


1/2 pound cooked deveined shrimp, diced
1-1/2 cups frozen corn
3 scallions, sliced
2 Roma tomatoes, seeded and diced
1 jalapeno, seeded and diced
1 clove garlic, minced
5 tablespoons olive oil, divided
1 tablespoon chopped fresh cilantro
1-1/2 teaspoons chili powder
1 teaspoon salt
zest and juice of 2 limes
1 loaf French bread


In a bowl, combine shrimp, corn, scallions, tomatoes, jalapenos, and garlic.

In a separate bowl, combine 3 tablespoons of oil, cilantro, chili powder, salt, lime zest, and lime juice. Pour over shrimp mixture and stir to incorporate. Refrigerate for 1 hour.

Preheat oven to 350 degrees F.

Cut French bread into ½-inch slices and lightly brush with remaining 2 tablespoons of oil. Bake for 5 minutes, or until lightly browned. Remove from oven and, using a slotted spoon, top each toast round with spicy shrimp salad.


Makes 12 servings.

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