Shrimp Cones with Spicy Yogurt Sauce

Shrimp Cones with Spicy Yogurt Sauce

Wow your family and friends with these cute Shrimp Cones!

Prep Time

20

Minutes

Total Time

2:20

Hrs:Mins

Makes

16

shrimp

Shrimp
1
lb (about 46) uncooked small shrimp, peeled (tail shells removed), deveined
1/4
cup finely chopped green onions (4 medium)
2
tablespoons chopped fresh cilantro
1
teaspoon grated lemon peel
1/4
cup olive oil
2
tablespoons lemon juice
1
tablespoon honey
1/8
teaspoon salt
Sauce
1
container (6 oz) Liberté® Méditerranée lemon yogurt
2
to 3 tablespoons Sriracha sauce
1
tablespoon chopped fresh cilantro
Cones
4
(8-inch) whole wheat tortillas, cut into fourths
16
wooden toothpicks
  1. In medium bowl, mix Shrimp ingredients. Cover; refrigerate at least 2 hours but no longer than 8 hours to marinate.
  2. Drain shrimp, discarding marinade. Heat 12-inch nonstick skillet over medium-high heat; add shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp turn pink.
  3. In small bowl, stir Sauce ingredients until well blended.
  4. Heat oven to 350°F. Shape tortilla wedges into cone shapes; secure each with toothpick. Place on ungreased cookie sheet. Bake 3 to 5 minutes or until light golden around edges.
  5. Place about 3 shrimp inside of each cone; drizzle 1 tablespoon sauce over shrimp in each cup.
Makes 16 shrimp cones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
One container Greek plain yogurt can be substituted for the lemon for a less sweet flavor.
Marinate the shrimp 1 day ahead. Prepare as directed, cover and refrigerate.

Nutrition Information:

1 Serving (1 Shrimp Cone)
  • Calories 100
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 280mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.