Mini Phyllo Cups Filled With Shrimp Salad (Paula D

Name: Mini Phyllo Cups Filled With Shrimp Salad (Paula Deen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shrimp, cooked, peeled, and finely diced, about 1 pound; 1/2 cup celery, finely diced; 1 tablespoon green onion, minced; 1 1/2 tablespoons fresh lemon juice; 1/2 cup mayonnaise; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 (15 count) package frozen miniature phyllo cups, thawed (or fresh, recipe follows); MINI PHYLLO CUPS; 1/2 cup butter; 2 garlic cloves, minced; 8 sheets phyllo dough; 4 tablespoons grated parmesan cheese; 2 tablespoons fresh parsley, chopped

Servings: persons

2 cups shrimp, cooked, peeled, and finely diced, about 1 pound
1/2 cup celery, finely diced
1 tablespoon green onion, minced
1 1/2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 count) package frozen miniature phyllo cups, thawed (or fresh, recipe follows)
MINI PHYLLO CUPS
1/2 cup butter
2 garlic cloves, minced
8 sheets phyllo dough
4 tablespoons grated parmesan cheese
2 tablespoons fresh parsley, chopped

1
SAUCE: Combine the shrimp, celery, and green onion in a medium bowl. In a small bowl, stir together the lemon juice, mayonnaise, salt and pepper. Pour over the shrimp and stir gently to combine.
2
MINI PHYLLO CUPS: Preheat oven to 350 degrees F.
3
In a small saucepan over low heat, melt the butter with the garlic until fragrant.
4
Lay 1 sheet of phyllo dough on a work surface, brush it all over with the melted butter, sprinkle with a little parmesan and chopped parsley.
5
Top with another sheet and repeat 3 more times until 4 sheets have been used.
6
Cover the phyllo dough with a damp kitchen or paper towel while it sits on the counter to prevent it from drying out as you work.
7
Repeat the stack with the remaining sheets so you end up with 2 stacks.
8
With a large chef knife, cut each stack into 12 equal pieces, 4 by 3 inches.
9
Lightly spray a mini muffin pan with nonstick cooking spray.
10
Line each muffin cup with 1 of the phyllo pieces, gently pressing it down into the edges to form a cup. Repeat to make 24 mini phyllo caps.
11
Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and cool completely BEFOREfilling.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups shrimp, cooked, peeled, and finely diced, about 1 pound, 1/2 cup celery, finely diced, 1 tablespoon green onion, minced, 1 1/2 tablespoons fresh lemon juice, and more.

Yes, Mini Phyllo Cups Filled With Shrimp Salad (Paula Deen) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mini Phyllo Cups Filled With Shrimp Salad (Paula Deen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions