By Jennifer Savor the Thyme
With holiday parties in full swing as well as the countdown to Christmas, we all need some easy appetizer recipes and to me, finger foods are ideal. One of our favorite foods in this house is shrimp. In fact, my daughter squeals when she hears ‘shrimp,’ so she was all over these Shrimp Mango Salsa Phyllo Cups...
There are a few shortcuts you can take with this recipe including buying these phyllo cups from the freezer section as well as buying precooked shrimp. This can also be rather economical as you want to use small shrimp.
Now, the salsa may seem like a bit of prep but double or triple the recipe and use it on chicken the next night — chop once, eat twice
Some more interesting posts:
Lime and Cilantro Shrimp & Mango Skewers
Shrimp Mango Salsa Phyllo Cups
Ingredients
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 15 baked phyllo shells
- 15 small shrimp, cooked and tail removed
- 1/2 mango, diced
- 2 pineapple rings, canned and chopped
- 3 Tablespoons red pepper, chopped
- 3 Tablespoons green pepper, chopped
- 1 Tablespoon red onion, minced
- 1 Tablespoon cilantro, finely chopped
- salt & pepper
Directions
- Toss shrimp with garlic powder, chili powder, a touch of salt and set aside.
- In a bowl, combine the mango, pineapple, red and green peppers, onion, cilantro and mix well. Place a small amount of the mango salsa in the bottom of each phyllo cup and place a shrimp on top. Eat immediately.
