Thai Shrimp Salad in Mini Phyllo cups - The Association for Dressings & Sauces

Thai Shrimp Salad in Mini Phyllo cups

Recipe and photograph courtesy of Vegetable Juices Inc.

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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
  1. Preheat oven to 375°F.
  2. Combine all ingredients to make the dressing, add chopped shrimp, and refrigerate for one hour.
  3. 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.
  4. 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.

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