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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!
Prep Time20 minutes
Cook Time9 minutes
Total Time29 minutes
Course: Appetizer
Cuisine: Cajun, Creole
Keyword: shrimp, Tony Chachere's Original Creole Seasoning, Tony Chachere's Seafood Marinade
Servings: 45 cups
Author: MaryAnn Dwyer

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.