Crispy Cajun Shrimp Toast Cups

These Crispy Cajun Shrimp Toast Cups are flavorful little bites that are the perfect cocktail party food. They’re super savory and delicious!

I created this recipe with the help of my good friends at Tony Chachere’s and they’re just the perfect poppable little bites for your next party!

Y’all know by now what a fan I am of Tony’s right? I’ve been partnering with them for years to bring you some delicious recipes using their top-shelf, family favorite products.

For today’s recipe I used Tony’s Seafood Marinade and Tony’s Original Creole Seasoning, both of which are used often in all kinds of recipes at our house. My pantry is never without them.

Tony’s Creole Style Seafood Marinade is a savory blend of lemon, pepper, garlic and Creole seasoning. It takes just 30 minutes to marinate and gives your shrimp a boost of flavor that’s guaranteed to please. And Tony’s Original Creole Seasoning enhances the flavor of anything you’re serving. It can be used on any type of food. There’s no better seasoning!

These Crispy Cajun Shrimp Toasts Cups are my spin, with a Cajun flair, on the classic Chinese shrimp toast appetizer that’s made with minced shrimp on toast.

First, you’ll marinate your shrimp in Tony’s Seafood Marinade for 30 minutes. When the shrimp is done marinating, you’ll drain and place the shrimp on a baking sheet, sprinkle with some of Tony’s seasoning and bake them until they’re pink and cooked through. You’ll let them cool before adding them to a food processor with some scallions and process until they’re roughly chopped. If you don’t have a food processor, no worries, just chop by hand.

Next, you’ll add the mayo, cream cheese, remaining Tony’s seasoning, parsley, garlic and shredded cheese to the processor and pulse 4-5 more times until the mixture is well combined and finely chopped. Remove the mixture to a bowl and fold in the capers.

Add the frozen phyllo cups to two large baking sheets or two 24-count mini-muffin tins and fill each cup with one heaping teaspoon of the shrimp mixture. Sprinkle each cup with some sesame seeds and bake for 8 minutes. Then turn on your broiler and broil for one minute or until the tops are lightly browned. Keep a close watch so they don’t burn. You’ll want to bake one tray at a time unless both trays can fit side by side on the same shelf.

I decided to serve my little cups with a side of Cajun remoulade dipping sauce for some extra zing. You’ll only need a handful of ingredients and 2 minutes to make it.

I hope you folks give these over-the-top flavorful cups a try. They’re next level party food that’s guaranteed to please!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Crispy Cajun Shrimp Toast Cups

Author: MaryAnn Dwyer

Servings: 45 cups

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These Crispy Cajun Shrimp Toast Cups are flavorful little bites that are the perfect cocktail party food. They're super savory and delicious!

Prep Time 20 minutes mins

Cook Time 9 minutes mins

Total Time 29 minutes mins

Ingredients  

Remoulade Dipping Sauce

• 1 cup mayonnaise
• 2 Tbsp. spicy brown mustard
• 3 cloves garlic, minced
• 4 tsp. freshly squeezed lemon juice
• 3 tsp. Worcestershire sauce
• 2 tsp. hot sauce
• 4 tsp. Tony Chachere's Original Creole Seasoning

Crispy Shrimp Toast Cups

• 1 lb. shrimp, cleaned and deveined
• 1/2 cup Tony Chachere's Seafood Marinade
• 3 green onions, roughly chopped
• 1/2 cup mayonnaise
• 3 oz. cream cheese, softened
• 1 Tbsp. Tony Chachere's Original Creole Seasoning, divided
• 1 Tbsp. dried parsley
• 2 cloves garlic, minced
• 3/4 cup shredded Italian cheese blend
• 2 Tbsp. capers
• 3 boxes phyllo shell cups 45 total
• 1-2 Tbsp. sesame seeds, white, black or combination of both

Instructions 

Remoulade Dipping Sauce

• Add all ingredients for remoulade to a medium bowl and whisk together until smooth. Add the remoulade to an airtight container and store in the refrigerator until ready to use.

Crispy Shrimp Toast Cups

• Add the shrimp to a large bowl. Pour Tony’s marinade over the shrimp and toss to coat .Cover the bowl with plastic wrap and place the bowl in the refrigerator for 30 minutes.
• Preheat oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray. Set aside.
• Remove the shrimp from the refrigerator and add the shrimp to the prepared baking sheet using tongs. Sprinkle with 1 teaspoon of the Tony’s Original Creole Seasoning .Bake for 7-8 minutes or until pink and opaque. Remove from oven and let cool.
• Once the shrimp are cool cut each shrimp in half and add to a food processor with the green onions. Pulse 3-4 times until just roughly chopped. If you don’t have a food processor just finely chop both the shrimp and onions.
• Add the mayo, cream cheese, remaining 2 teaspoons of the Tony’s seasoning, parsley, garlic and cheese to the food processor and pulse 4-5 more times until mixture is well combined and finely chopped. Remove mixture to a large bowl and fold in the capers.
• Remove phyllo cups from the freezer and place on a two large baking sheets or in two 24-countmini muffin tins. Add roughly one heaping teaspoonful to each cup. Sprinkle cups with sesame seeds and bake cups for 8 minutes, then turn the oven to broil and broil for 1 minute or until tops are just lightly browned. Keep a close watch on the oven so they don’t burn. Serve immediately with the spicy remoulade.

Notes

As mentioned above, if you don't have a food processor you can chop everything by hand. You'll need to finely chop everything before you fold in the capers and add to the cups.

If you're not a fan of capers you can just omit from the recipe.

Keyword: shrimp, Tony Chachere's Original Creole Seasoning, Tony Chachere's Seafood Marinade

Cuisine: Cajun, Creole

Course: Appetizer