Recipe: Thai Shrimp Salad in Mini Phyllo cups

1 1/2 cups frozen shrimp, thawed, pre-cooked and chopped
3 Dozen Premade Frozen Mini Phyllo Cups

3/4 cup
ranch dressing
3 tbsp coconut milk
1 tbsp ginger puree
1 tbsp red pepper, diced 
2 tbsp Sririacha sauce
1 tsp soy sauce


Diced Red Pepper
Parmesan Cheese (Optional)

Preheat oven to 375°F. Combine all ingredients to make the dressing, add chopped shrimp, and refrigerate for one hour. Thaw Mini Phyllo Cups and sprinkle each cup with Parmesan cheese, place Phyllo cups on a cookie sheet and bake just until cheese is melted. Remove from oven and let cool. Add a heaping spoon of Thai Shrimp in each cup and top with diced red pepper.

Makes 3 Dozen Mini Thai Shrimp Cups

Recipe and photograph courtesy of Vegetable Juices Inc.