Spicy Shrimp Tartlets …….


December 2014 ended with a sweet note for me . My recipe of Shrimp Tartlets was published in Christmas issue of India based magazine “Being Woman ” .
My Pune & Bangalore readers do grab a copy of this wonderful magazine at the local magazine store near you …

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Now coming to the Shrimp Tartlets

These Spicy Shrimp Tartlets are one of my all time favorite finger food to be served . .The Shrimp filling is spicy, garlicky, a little sour and surely a crowd pleaser . After I made Shrimp tartlets for the first time, I fell in love with them and now they make a regular appearance at my parties .
The best part is that these picture-perfect and delightfully festive shrimp tarts always get rave reviews and are ready in under 15 minutes.

Pre made pastry shells make preparation of these tarts super-fast. Simply spoon the prepared spicy Prawn filling and heat in the preheated oven until warm and serve .


1 Lbs Shrimps (deveined, de shelled )
Around 20 mini tart shells
4 pods Garlic finely chopped
1 inch Ginger piece finely chopped
1 tsp Red Chilly Flakes
1 tsp chili powder
1/4 tsp turmeric powder
Salt to taste
1 tbs lemon juice
Fresh Coriander/ Cilantro finely chopped 2Tbs
1 tbs Soya sauce
1 tbs cooking oil

Method :

Heat 1 tbsp of oil In a Pan and add garlic and ginger, sauté’ a little,
Now add the Shrimps along with turmeric and sauté for 4 to 5 mins ,until the raw smell goes away .
Add the soy sauce
Add salt, red chilly flakes, and mix well to evenly coat the shrimp with all the ingredients.
Sauté till the Shrimps are fully cooked. Approximately 6-10 mins .
Add the lemon juice and mix well .
Remove from heat and garnish with coriander leaves .
Fill them in tart shells and serve .

To make Wonton wrapper Tart shells we will be needing

Wonton wrappers 1 pack – approximately 50 wrappers

Tart tins or mini muffin tins

Preheat oven to 375 degrees F / 190 C
To make shells, place wonton wrappers in small tart tins or mini muffin pans and firmly press together . Place tins on a baking sheet.
Bake approximately for about 10 minutes or until shells are firm and lightly browned.
Remove to the cooling rack and cool completely .

Helpful Tips :

You can even use phyllo dough , pie crust , samosa strips , flatten white bread or puff pastry dough to make tart shells …

Make tart sheels one day ahead; remove from muffin pan and place on cooling rack to cool. Store tightly covered in an airtight container .

Spoon the filling into the shells & put the tartlets in a preheated oven, at 360 F/180 degrees C, for 6-8 minutes or until hot before serving.


Bringing these spicy garlicky tartlets to Angie’s Fiesta Friday First Annual Block Party @ Fiesta Friday #52 …..



  1. Oh my! What a delicious little shrimp parcel. The seafood lovers, including myself, will be delighted with this recipe. Thanks for bringing it to our anniversary party.

  2. I love the use of wonton wrapper as the “utensil” to help these shrimp tartlets reach the mouth! The shrimp sounds as if it as the perfect amount of spice. Delicious!

  3. Yuuummmmyyyy! These are gorgeous little tartlets and perfect for our celebration! So many of the regular party-goers love spicy food, so I know these will be a hit! Any hey, congrats on getting your recipe published in the magazine! Happy First Anniversary of FF to you! 😀

  4. These tartlets look so wonderful, it is definitely worth a try in my kitchen. How proud you must have been when they were featured in the magazine, bravo!

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