Chilled Shrimp Dip in Crisp Phyllo Cups
A creamy and fresh shrimp dip served in light and crunchy phyllo cups, perfect for parties and gatherings.
Ingredients
Shrimp Filling
- 12 ounces cooked medium shrimp, chopped Pat dry before chopping.
- 3 tablespoons mayonnaise For a lighter filling, use plain Greek yogurt.
- 1 teaspoon fresh lemon juice Avoid adding too much to prevent sogginess.
- 1 piece green onion, finely sliced Prepare finely for even texture.
- 2 tablespoons celery, finely chopped Chop very finely.
- 1 tablespoon fresh Italian parsley, finely chopped Dill can be used as a variation.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon fine sea salt Add more if needed.
- 1/8 teaspoon freshly ground black pepper Adjust to taste.
- dashes hot sauce Optional for added heat.
Phyllo Cups
- 30 pieces mini phyllo dough shells No baking required.
- extra green onion or parsley for garnish For a finishing touch.
Instructions
Preparation
- Chop the cooked shrimp into small pieces.
- In a medium bowl, mix the shrimp with the mayonnaise, lemon juice, green onion, celery, and parsley.
- Add garlic powder, curry powder, salt, black pepper, and optional hot sauce. Mix until well combined.
- Taste the filling and adjust seasoning as needed.
- Chill the mixture if not serving right away.
Assembly
- Spoon the shrimp mixture into the mini phyllo shells just before serving.
- Garnish with extra green onion or parsley.
Serving
- Place the filled cups on a serving tray and keep them chilled until it's time to eat.
- Serve as a party appetizer or light lunch, alongside fresh vegetables, cheese, crackers, or other small bites.
Notes
For optimal texture, keep filling and shells separate until serving. Fill just before serving to maintain crispiness. Store the shrimp filling in an airtight container for up to two days.