Description
Indulge in these crispy phyllo cups filled with spicy shrimp and creamy avocado—a perfect appetizer that’s sure to impress at any gathering!
Ingredients
Scale
- 8 sheets phyllo dough
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 4 oz cream cheese, softened
- 2 tbsp freshly squeezed lime juice
- 1 tsp chili powder
- 1 tsp paprika
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil (for sautéing and brushing)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly spray muffin tins with nonstick cooking spray.
- Layer 4-5 sheets of phyllo dough, brushing each with olive oil. Cut into squares and press them into muffin cups.
- Bake for 10-12 minutes until golden brown; watch closely to avoid burning.
- Sauté shrimp in olive oil over medium heat until pink, about 3-4 minutes.
- In a bowl, mix cooked shrimp, diced avocado, cream cheese, lime juice, cilantro, chili powder, paprika, salt, and pepper until well combined.
- Once phyllo cups have cooled slightly, fill them with the shrimp mixture. Garnish with extra cilantro if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 2 cups (180g)
- Calories: 290
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg