Shrimp Cocktail Phyllo Cups
- Level: Easy
- Yield: 15 shrimp cocktail phyllo cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 35
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 19
- Sodium
- 84
- Total: 15 min
- Active: 15 min
Ingredients
1 4-ounce can tiny shrimp, drained
3 tablespoons diced celery, plus 2 tablespoons finely chopped celery leaves
3 tablespoons diced red onion
1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/3 cup cocktail sauce
15 frozen mini phyllo shells (one 1.9-ounce package), thawed
Directions
- Stir together the shrimp, celery, red onion, lemon zest, lemon juice and olive oil in a medium bowl until well mixed. Season with salt and pepper.
- Divide the cocktail sauce among the phyllo shells and fill with the shrimp salad. Garnish with the celery leaves.
Cook’s Note
For extra crunch, prebake your phyllo on a parchment-lined baking sheet at 375 ̊ F until browned, about 5 minutes. Let cool, then fill.