These Cheesy Blackened Shrimp & Corn Bites are simply delish and
perfect for summer entertaining!
I absolutely love summer entertaining. First of all, it gives me the opportunity to plan something creative with a theme, decorations, and recipes. And then, of course, there’s the actual event I get share with friends and loved ones. I’m always looking for tasty new appetizers to serve at my gatherings.
La Victoria asked me to create a recipe with their Mango Habanero Salsa, and my creative juices immediately started flowing! Years ago I made a cheesy corn bites appetizer that’s always been one of my faves. I decided to update it to make it even more flavorful and delicious!
I settled on adding blackened shrimp, cilantro, and LA VICTORIA® Mango Habanero Salsa to the original cheesy corn bites recipe. It was quick and easy to put together and I PROMISE you will love this!
To create this recipe, you’ll simply need scoop-shaped corn chips, corn, cream cheese, Mexican cheese blend, an egg, shrimp, blackened seasoning, cilantro and the Mango Habanero Salsa.
Start by combining the blackened seasoning with the shrimp and cook in a skillet for 3-5 minutes. Set aside. Next, combine the corn, cheeses, and egg.
Fill each chip with the cheese mixture. Bake at 350 for 15 minutes. Place one shrimp on each chip with cheese. Return to oven and cook for 3 more minutes. Remove from oven. Top with Mango Habanero Salsa and cilantro.
The salsa is both sweet and spicy… a combo of deliciousness in these Cheesy Blackened Shrimp & Corn Bites!
- Cheesy Blackened Shrimp & Corn Bites
- 8 ounces cream cheese, at room temperature
- 1 cup shredded Mexican cheese
- 1 large egg
- 1/2 cup corn kernels
- 48 scoop-shaped tortilla chip (one 10-ounce bag)
- 48 (about a pound) of medium shrimp
- 1 Jar LA VICTORIA® Mango Habanero Salsa
- 2 1/2 tablespoons of blackening seasoning
- Cilantro, for garnish
- Preheat the oven to 350 degrees.
- Combining the blackened seasoning with the shrimp.
- Cook in a skillet for 3-5 minutes; set aside.
- In a large bowl, mix the cream cheese, mexican cheese, egg, and corn.
- Arrange the chips on a large rimmed baking sheet and place 1 teaspoon mixture in each.
- Bake until the filling sets, about 15 minutes.
- Remove from oven and place one shrimp on each chip with cheese.
- Return to oven and cook for 3 more minutes.
- Top each corn bite with a teaspoon of Mango Habanero Salsa.
- Sprinkle with cilantro.
- Serve warm.
xoxo,
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Oh, my Mr. would love this recipe! Sounds yummy.
Mmm… this looks incredible! Thanks so much for sharing your yummy recipe on the Monday Funday Party!