top of page

Samurai Crisps with Garlic Ginger Shrimp 

First place winning recipe in the Atkins "Get Cooking" recipe contest!


  • 1 1/2 Cups Parmesan cheese, freshly grated

  • 2 Tablespoons sesame seeds, black or white

  • 8 Ounces chive and onion cream cheese spread, room temperature

  • 2 Tablespoons Sriracha chili sauce

  • 2 Tablespoons sugar-free orange marmalade

  • 2 Tablespoons fresh basil, diced

  • 2 Tablespoons unsalted Challenge Butter

  • 2 crushed garlic cloves

  • 1 Tablespoon ginger root, finely grated

  • 24 medium shrimp, peeled and deveined



  1. Make the crisps. Preheat oven to 375°F.

  2. Line a baking sheet with parchment paper or aluminum foil then coat with cooking spray and set aside.

  3. Using a 2-inch cookie cutter or biscuit cutter as a mold, fill with 1 tablespoon of the grated Parmesan cheese and sprinkle with a portion of sesame seeds.

  4. Pat cheese down to flatten with fingers, remove cookie cutter and continue creating the rest of your cheese crisps.

  5. Bake for 8-10 minutes or until golden brown. While warm, remove crisps with spatula and place on a serving plate to cool.

  6. While the crisps are baking, mix cream cheese, Sriracha (or hot pepper sauce) and marmalade in a small bowl with a rubber spatula.

  7. Transfer mixture to a decorating bag fitted with a star tip, or place cream cheese mixture into a heavy duty zipper sealed bag and snip off the corner to create your own decorating bag.

  8. Set aside. In a skillet over medium high heat, add butter, shrimp, garlic and ginger.

  9. Cook until shrimp are opaque, about 4-5 minutes.

  10. When crisps are cool, pipe a heaping teaspoon of cream cheese mixture onto each crisp. Sprinkle with basil, and top each with a shrimp


For more recipes and information about a low carb lifestyle, please visit

bottom of page