Preheat oven to 375°F (190°C).

Prepare tartlet shells according to recipe or package instructions and bake until golden brown.

While tartlet shells are baking, peel and devein shrimp.

Bring 3 cups of water to a boil in a saucepan.

Add shrimp to boiling water and cook for 3 to 5 minutes, or until shrimp turn pink and opaque.

Drain cooked shrimp and coarsely chop.

Pat the chopped shrimp dry with a paper towel to remove excess moisture.

In a large bowl, stir together mayonnaise, sour cream, lemon zest, lemon juice, and Creole seasoning.

Add the chopped shrimp, diced celery, and 2 tablespoons of thinly sliced green onions to the bowl with the dressing.

Mix all ingredients until well combined.

Fill each baked tartlet shell with 1 heaping tablespoonful of shrimp salad.

Garnish the filled tartlets with thinly sliced green onions, if desired.

Serve the shrimp tartlets immediately.