Shrimp Salad Phyllo Cups
Recipe - Frankston #713
Shrimp Salad Phyllo Cups
Prep Time5 Minutes
Servings15
Cook Time15 Minutes
Ingredients
1 (8 oz) bag frozen salad shrimp, thawed
1 medium lemon, juice and zest
1/2 tsp Old Bay Seasoning
1 tsp hot sauce
1/2 cup English cucumber, small diced
1/4 cup red onion, minced
1 Tbs fresh chives, minced
1 Tbs fresh dill, minced
1 clove garlic, grated
1/4 cup mayonnaise
2 tsp Dijon mustard
1/2 tsp freshly ground black pepper
1 box mini phyllo shells, thawed
additional lemon zest, chives and dill, for garnish
Directions
- Drain any liquid from the shrimp, and pat dry. Add to a bowl. Toss with the lemon juice, lemon zest, Old Bay seasoning and hot sauce. Add the cucumbers, onions, chives, dill and garlic. Stir to combine. Add the mayonnaise, mustard and pepper. Refrigerate for at least 2 hours.
- When ready to serve, fill phyllo shells with the shrimp salad. Garnish with additional lemon zest, chives and dill.
Nutritional Information
Per Serving (1): Calories: 70, Fat: 4 g (1 g Saturated Fat), Cholesterol: 50 mg, Sodium: 120 mg, Carbohydrates: 4 g, Fiber: 0 g, Protein: 7 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 15 servings
Not Available
Not Available
OLD BAY Classic Seafood Seasoning - 6 Ounce
$4.99 was $5.69$0.83/oz
Brookshire's Hot Sauce - 12 Ounce
$2.19 was $2.69$0.18/oz
Not Available
Fresh Onion, Red - 0.61 Pound
$0.91 avg/ea$1.49/lb
Not Available
Not Available
Not Available
Brookshire's Real Mayonnaise - 16 Ounce
$3.99 was $4.99$0.25/oz
Brookshire's Dijon Mustard - 12 Each
$3.19$0.27 each
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
Not Available
Not Available
Nutritional Information
Per Serving (1): Calories: 70, Fat: 4 g (1 g Saturated Fat), Cholesterol: 50 mg, Sodium: 120 mg, Carbohydrates: 4 g, Fiber: 0 g, Protein: 7 g.
Directions
- Drain any liquid from the shrimp, and pat dry. Add to a bowl. Toss with the lemon juice, lemon zest, Old Bay seasoning and hot sauce. Add the cucumbers, onions, chives, dill and garlic. Stir to combine. Add the mayonnaise, mustard and pepper. Refrigerate for at least 2 hours.
- When ready to serve, fill phyllo shells with the shrimp salad. Garnish with additional lemon zest, chives and dill.