Shrimp Pizza Wedges
Submitted by redladyz
Shrimp pizza wedges on whole wheat tortillas with a spicy cream cheese spread, jalapeño, cumin, and cheddar. Crispy baked appetizer bites.
YIELD
9 TortillasPREP
30 minCOOK
15 minREADY
40 minThese 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.
Ingredients
Directions
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Combine shrimp and lemon juice; cover and chill 30 minutes.
Position knife blade in food processor bowl; add chilled shrimp mixture, cream cheese, and next 7 ingredients.
Process 1 minute or until smooth, scraping down sides occasionally.
Place tortillas on baking sheets; spread about ¼ cup shrimp mixture on each tortilla.
Bake at 350℉ (180℃) for 8 to 10 minutes or until edges begin to brown.
Cut each into 8 wedges. Garnish with whole shrimp, or fresh cilantro sprigs, if desired.
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