Shrimp Pizza Wedges

These aren’t traditional pizza at all. Fresh shrimp gets boiled, chilled, then blitzed in a food processor with cream cheese, cheddar, jalapeños, cumin, chili powder, and cilantro into a spicy, creamy spread. That gets smeared onto whole wheat tortillas and baked until the edges go crispy and golden, then sliced into wedges.

The lemon juice soak on the chilled shrimp does two things: it firms up the texture and adds a brightness that cuts through all that cheese. Don’t skip the 30-minute chill. It gives the shrimp time to absorb the acid and keeps the spread from being flat.

Processing everything together for a full minute creates a smooth, cohesive spread rather than a chunky dip. The shrimp flavor comes through in every bite rather than hiding in random pockets.

Pro Tips

• Soften the cream cheese fully before processing. Cold cream cheese creates lumps that won’t smooth out.
• Spread thin and even. Too thick and the center stays soft while the tortilla edges burn.
• Watch them closely after the 8-minute mark. The window between perfectly crisp and burnt tortilla is narrow.
• Cut into wedges immediately after baking while still hot. They’ll snap cleanly. Cold tortillas shatter.

Variations

• Crab version: Swap lump crab meat for shrimp. Skip the boiling step since crab is sold pre-cooked.
• Extra heat: Add a chipotle pepper in adobo to the food processor for a smoky, deeper kick.