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Blackened Shrimp & Chipotle Slaw Bites

Course: Appetizers
Author: Kristi


  • 1 to 2 boxes Phyllo Shells 15 to 30 qty. (see note)
  • 1 8 ounce package Coleslaw, finely chopped (see note)
  • 2 tablespoons jalapeno finely chopped + some for garnish
  • 1/4 cup light sour cream
  • 1/4 cup light mayonnaise
  • 1 tablespoon white vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 chipotle peppers in adobo sauce finely chopped
  • 2 tablespoons green onion finely chopped
  • cooking spray
  • 1 pound shrimp peeled, deveined, tails off
  • 1 tablespoon blackened spice


  • Thaw Phyllo shells to room temperature and set aside.
  • Pulse coleslaw in a food processor until finely chopped. Fold in chopped jalapeno, sour cream, mayonnaise, white vinegar, sugar, salt, chipotle chili peppers and green onions. Set aside.
  • Spray a saute pan with cooking spray.
  • Coat shrimp with 1 tablespoon of blackened seasoning and saute shrimp for 3-5 minutes or until done.
  • Fill Phyllo shells with 1 teaspoon of Chipotle Coleslaw and top with 1 blackened shrimp. Garnish with chopped jalapeno and chopped green onion.
  • Serve!


Note: I pulse the coleslaw in a food processor. You want it finely pulsed. When I made these, I made 15 shells, but had plenty of coleslaw and shrimp left over to make an entire 30. Realize that if you only make 15, you will have shrimp and coleslaw left over! But, it's good without the phyllo shells, or just buy 2 boxes of Phyllo shells and make more!