This cold shrimp dip comes together quickly and is sure to be a hit at your next party! A homemade dressing provides just the right amount of tanginess!
I have mentioned many times how much we love to entertain and how I do not like to just put out bowls of chips and dip (well – except my dip for Doritos – that is still a mainstay!).
Part of the reason is that I like to entertain and the other part is because I can make things that my family wouldn’t normally eat – like this cold shrimp dip (they aren’t fans of shrimp)
You can really serve this dip with crackers, tortilla chips, toasted baguette slices, or even as mini sandwiches! But I just love those mini phyllo cups that you can find in the freezer section of your supermarket, so I like to scoop some shrimp dip in those to serve. I just think that it looks nicer (and this recipe filled about 30 phyllo cups).
As suggested on the most brands of store-bought phyllo cups, you can bake them for 3-5 minutes to make them extra crispy. I just bake while I’m throwing together the dip, but it’s totally fine to skip this step as well.
I do not suggest making this cold shrimp dip more than an hour in advance. The acid from the lemon will start to break down the shrimp and change the texture.
(But if you want a shrimp appetizer that you can make in advance and just assemble when you are ready to serve, try my shrimp and pesto crostini!)
Wait to fill the phyllo cups until just before you’re ready to eat so they don’t get soggy. Or, serve the dip and shells separately and let your guests fill their own!
You can chop the shrimp as fine as you want, but I’d like to leave them in small pieces so that you’re still getting a nice “bite” of shrimp.
I also don’t like to use too much dressing. Shrimp has a very mild flavor that is easily lost with too much dressing or sauce. The spices in this have strong flavors, but I only use a little so that they complement the flavor of the shrimp without overpowering it. And on that note, not use fresh garlic. It will be much too strong.
- 12-ounces cooked shrimp (I used medium-size shrimp)
- 3 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- 1 green onion, finely sliced
- 2 tablespoons celery, finely chopped
- 1 tablespoon fresh Italian parsley, finely chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon curry powder
- ⅛ teaspoon black pepper
- Salt & pepper to taste (I used ¼ teaspoon of each)
- A few dashes of your favorite hot sauce optional
- 30 mini phyllo dough shells (I used Athens)
- Chop the shrimp into small pieces and set aside.
- Add the mayonnaise, hot sauce, celery, green onion, parsley, and lemon juice to a bowl. Stir to combine.
- Add the spices to the dressing and stir to combine.
- Add the shrimp to the dressing and stir to combine.
- Taste and adjust the seasonings to your liking.
- To fill the phyllo cups, use a measuring spoon to mound 1 heaping teaspoon of filling into each cup.
- Arrange the cups on a serving platter and sprinkle with the green onions.
- To garnish, add sliced lemon and few whole shrimp, if desired.