Crispy Shrimp Phyllo Cups #RSC

READY IN: 48mins


  • 1
    tablespoon butter, unsalted
  • 13
    cup baby carrots, finely chopped
  • 13
    cup red pepper, sweet, finely chopped
  • 1 12
    tablespoons shallots, finely chopped
  • 12
    cup shrimp, cooked and finely chopped
  • 1
    (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
  • 12
    cup cream cheese, not fat free
  • 14
    cup parmesan cheese, grated
  • 1
    tablespoon chives, chopped
  • 1
    teaspoon lemon juice, fresh
  • 12
    teaspoon sriracha sauce, found in Asian aisle
  • 2
    (2 ounce) packages miniature phyllo cups


  • Preheat oven to 350 degrees.
  • In a small skillet, melt butter over medium heat; add carrots, red pepper and shallot. Sauté for 3-5 minutes or until crisp-tender. Remove from heat and set aside.
  • In a small bowl, combine shrimp and 1Tbsp. of Hidden Valley Original Ranch Seasoning; toss to coat. Add cream cheese, Parmesan cheese, chives, lemon juice and Sriracha sauce; mix until blended. Stir 1 tablespoons of Hidden Valley Original Ranch Seasoning and reserved carrot mixture; mix well.
  • Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill).
  • If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired.
  • May be made up to 2 hours in advance, refrigerated and then baked.