Thai Shrimp Salad in Mini Phyllo cups
Recipe and photograph courtesy of Vegetable Juices Inc.
Thai Shrimp Salad in Mini Phyllo cups
Servings: 3 Dozen
Ingredients
- 1 1/2 cups frozen shrimp thawed, pre-cooked and chopped
- 3 Dozen Premade Frozen Mini Phyllo Cups
Dressing
- 3/4 cup ranch dressing
- 3 tbsp coconut milk
- 1 tbsp ginger puree
- 1 tbsp red pepper diced
- 2 tbsp Sririacha sauce
- 1 tsp soy sauce
Garnish
- Diced Red Pepper
- Parmesan Cheese Optional
Directions
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Preheat oven to 375°F.
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Combine all ingredients to make the dressing, add chopped shrimp, and refrigerate for one hour.
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Thaw Mini Phyllo Cups and sprinkle each cup with Parmesan cheese, place Phyllo cups on a cookie sheet and bake just until cheese is melted. Remove from oven and let cool.
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Add a heaping spoon of Thai Shrimp in each cup and top with diced red pepper.
Recipe Notes
Recipe and photograph courtesy of Vegetable Juices Inc.
