Shrimp Salad Phyllo Bites
 
Prep time
Cook time
Total time
 
Easy, delicious appetizers that pack a lot of flavour into just a few bites. Phyllo pastry creates a crunchy, flaky cup to hold the tangy shrimp salad.
Author:
Recipe type: Appetizer
Serves: 24 phyllo cups
Ingredients
  • 5 sheets puff pastry, thawed
  • 2 Tbsp melted butter
  • ½ cup mayonnaise
  • 1 Tbsp pickle juice
  • 1-2 tsp fresh dill, chopped
  • Salt and pepper, to taste
  • A few drops of lemon juice
  • ¼-1/2 tsp hot sauce (optional)
  • 340g small shrimp, peeled and rinsed
  • 2 celery stalks, sliced down the middle, then finely chopped
Instructions
  1. Preheat oven to 375°F.
  2. Lay one sheet of phyllo pastry on a clean counter, then brush with melted butter. Lay a second sheet of phyllo over top, then brush with butter. Repeat until alll 5 sheets are layered on top of one another.
  3. Using a pizza cutter, cut lengthwise into 4 strips, and crosswise into 6 strips, to make 24 equal squares. Press each square into the cup of a mini muffin pan. Bake for 7 minutes until lightly browned. Let cool completely.
  4. In a medium bowl, combine the mayonnaise, pickle juice, dill, salt, pepper, lemon juice, and hot sauce until smooth. Stir in the shrimp and celery and toss until well coated.
  5. Transfer shrimp mixture to the phyllo cups. Refrigerate until ready to serve.
Recipe by Port and Fin at https://portandfin.com/shrimp-salad-phyllo-bites/