Experience the delightful contrast of tender shrimp salad inside crisp, buttery phyllo cups, creating a perfect bite-sized appetizer. These elegant shrimp in phyllo cups bring a bright and creamy seafood flavor, balanced with celery crunch and zesty lemon, ideal for gatherings or light entertaining.
Simple yet impressive, this chilled appetizer is easy to prepare ahead of time and will wow guests with its fresh flavors and delicate presentation. The combination of Thousand Island dressing and mayonnaise adds a tangy richness that complements the shrimp beautifully.
- Quick and effortless to assemble, saving you time during busy entertaining.
- A refreshing combination of creamy, tangy, and crisp textures in every bite.
- Perfectly portioned miniature phyllo cups make elegant, mess-free hors d’oeuvres.
Ingredients
- Peeled and deveined cooked shrimp: One pound of small shrimp (61-70 per pound) finely chopped for a tender seafood base.
- Celery rib: One medium stalk, finely chopped to add refreshing crunch and texture.
- Thousand Island salad dressing: Half a cup for tangy, creamy flavor that marries the shrimp and celery.
- Mayonnaise: Two tablespoons to bind the mixture and add richness.
- Lemon juice: One tablespoon freshly squeezed, providing bright acidity.
- Frozen miniature phyllo tart shells: Three packages (1.9 ounces each) crisped to golden perfection as edible vessels.
- Fresh parsley: Two tablespoons chopped, sprinkled on top for color and a fresh herb aroma.
Instructions
- Combine Shrimp and Celery
-
In a medium bowl, mix the finely chopped cooked shrimp and celery. This step ensures every bite has balanced flavor and texture with tender protein and crisp vegetable.
- Mix Dressing
-
In a separate bowl, whisk together Thousand Island dressing, mayonnaise, and lemon juice until smooth. The dressing adds a creamy, tangy coating that enhances the seafood taste.
- Combine Seafood Mixture
-
Pour the dressing over the shrimp and celery mixture, stirring gently to coat everything evenly. Cover the bowl and refrigerate for 1 hour to let the flavors meld and chill.
- Bake and Cool Tart Shells
-
While the shrimp mixture chills, bake the frozen phyllo tart shells according to package directions until crisp and lightly golden, then cool completely to maintain their crunch.
- Fill Tart Shells
-
Just before serving, spoon the chilled shrimp mixture into each tart shell, filling generously but neatly for easy handling.
- Garnish and Serve
-
Sprinkle chopped fresh parsley over the filled phyllo cups to add a burst of color and fresh herbal notes, then serve immediately for maximum crispness.
- Refrigerating the shrimp mixture helps the flavors develop and keeps the filling cool for serving.
- Make sure the phyllo shells are completely cooled before filling to avoid sogginess.
- Use fresh lemon juice for the best bright citrus flavor.
Storage Tips
Store the shrimp filling in an airtight container in the refrigerator for up to 2 days. Keep baked phyllo shells separate in a cool, dry place to maintain crispness. Assemble just before serving.
Serving Suggestions
Serve these shrimp phyllo cups chilled as an elegant appetizer alongside a crisp white wine or sparkling water with lemon. They also pair beautifully with light salads or vegetable crudités for a light party spread.
- For best texture, finely chop shrimp rather than pureeing to retain some bite.
- Adjust mayonnaise and dressing amounts for desired creaminess and tang.
- Garnish with fresh herbs or a sprinkle of paprika for color variation.
FAQs
- Can I use fresh shrimp instead of cooked?
-
Yes, but you will need to cook and cool the shrimp first before chopping. Use steaming or boiling for best results.
- Are there alternatives to Thousand Island dressing?
-
You can substitute with a mix of ketchup and mayo or a light seafood sauce for different flavor profiles.
- Can I freeze the filled phyllo cups?
-
It is not recommended to freeze filled phyllo cups as the shells will lose their crispness and filling texture may change.
- What can I use instead of phyllo tart shells?
-
Miniature pastry cups or small endive leaves can be used as alternatives for serving the shrimp mixture.
- How do I make this recipe vegetarian?
-
Replace shrimp with finely chopped cooked artichoke hearts or chickpeas for a vegetarian-friendly version.
- Can I prepare this recipe ahead of time?
-
Prepare the shrimp mixture up to one day ahead and store chilled. Assemble just before serving to ensure pastry crispness.
- Is this recipe gluten-free?
-
Not as is, since phyllo shells contain gluten. Look for gluten-free tart shell alternatives to make it suitable for gluten-free diets.
Shrimp in Phyllo Cups
Equipment
- 1 mixing bowl
- 1 oven for baking tart shells
Ingredients
- 1 pound peeled and deveined cooked shrimp 61-70 per pound, finely chopped
- 1 medium celery rib finely chopped
- 1/2 cup Thousand Island salad dressing
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 3 packages 1.9 ounces each frozen miniature phyllo tart shells
- 2 tablespoons chopped fresh parsley
Instructions
- Combine chopped shrimp and celery in a mixing bowl.
- In a separate bowl, mix Thousand Island dressing, mayonnaise, and lemon juice.
- Pour the dressing mixture over the shrimp and celery, stirring to combine thoroughly.
- Cover and refrigerate the shrimp mixture for 1 hour to chill and marinate.
- Bake and cool the frozen phyllo tart shells according to package instructions.
- Just before serving, spoon the chilled shrimp mixture into each tart shell.
- Sprinkle the filled tart shells with chopped fresh parsley and serve.
Notes
- Use pre-cooked shrimp to save time and enhance flavor.
- Serve immediately after filling to keep shells crisp.
- Store leftover shrimp mixture refrigerated up to 2 days.
