1. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray.
2. In a medium bowl, combine the shrimp, garlic, olive oil, paprika, salt, and pepper. Toss until the shrimp are well coated.
3. Heat a skillet over medium heat and add the shrimp mixture. Cook for about 5 minutes, or until the shrimp are pink and opaque. Set aside.
4. In another bowl, mix the cornbread mix, milk, and egg until smooth.
5. Cut the tortillas into smaller circles that fit into the muffin tin cups. Place one tortilla circle into each muffin cup, pressing down to form a cup shape.
6. Pour a small amount of cornbread batter into each tortilla cup, filling halfway.
7. Add a spoonful of the shrimp mixture on top of the cornbread batter, then sprinkle with Parmesan cheese.
8. Bake in the preheated oven for 12-15 minutes, or until the cornbread is set and the cheese is golden brown.
9. Remove from the oven and let cool slightly before removing from the muffin tin. Garnish with cilantro and serve with lime wedges.

These cups remind me of my grandmother’s love for using every bit of what was available, turning humble ingredients into something special — a philosophy I hold dear and aim to share through each recipe.