Introduction

Hey there, kitchen friend! You know those moments when you need something absolutely delicious, totally impressive, but also ridiculously easy? Maybe for a last-minute get-together, a holiday party, or just a cozy night in when you feel like a little treat? Well, let me tell you, these Cheesy Shrimp Phyllo Cups are about to become your secret weapon. They’re like a little bite of creamy, savory heaven, wrapped in a delicate, crispy shell. Honestly, they disappear faster than you can say “second helping!”

This recipe is a lifesaver. It’s so quick to pull together, uses simple ingredients, and looks fancy without any of the fuss. Trust me, you’re going to adore how simple yet satisfying these little appetizers are.

Why You’ll Love This Recipe

Fast: Seriously, we’re talking minutes from start to delicious finish. Perfect for those “oh no, guests are arriving soon!” moments.
Easy: No complicated steps, no fancy techniques. If you can stir and spoon, you can make these!
Giftable: While maybe not literally a gift, these are perfect for bringing to potlucks or parties. Everyone will beg for the recipe.
Crowd-pleasing: Who doesn’t love cheese, shrimp, and crispy pastry? They appeal to pretty much everyone!

Ingredients

Here’s what you’ll need to whip up these delightful bites. Most of these are pantry staples or easy to grab at the store!

1 pound shrimp, peeled and deveined: Use medium or large shrimp here. Make sure they are clean and ready to go!
1 cup Alfredo sauce: Grab your favorite jarred sauce for ultimate convenience, or if you’re feeling fancy, make your own!
1 cup shredded Parmesan cheese: Freshly grated is always best for flavor, but pre-shredded works just fine too.
1 package phyllo pastry cups: These are usually found in the freezer section. They bake up so light and crispy – the perfect vessel!
1 teaspoon garlic powder: Adds that essential savory punch without needing fresh garlic prep.
1 teaspoon Italian seasoning: A lovely blend of herbs that complements the shrimp and cheese beautifully.
Salt and pepper to taste: Just the right amount to enhance all the flavors.
Fresh parsley for garnish: Totally optional, but it adds a pop of color and freshness that makes them look extra special.

How to Make It

Ready? Let’s get these amazing little bites made! It’s seriously simple.

First things first, you’ll need to cook your shrimp. You can sauté them in a little butter or olive oil over medium heat just until they turn pink and opaque, which only takes a few minutes. Be careful not to overcook them, or they can get tough! Once they’re cooked, if they are really big, you might want to give them a rough chop so they fit nicely into the little cups. I usually leave smaller ones whole or just halve them.

Next, grab a medium-sized bowl. Into that bowl goes your cooked shrimp, the Alfredo sauce, the shredded Parmesan cheese, the garlic powder, and the Italian seasoning. Now, gently stir everything together. You want the shrimp to be nicely coated in that creamy, cheesy sauce. Give it a little taste and add salt and pepper until it’s just right for you.

Now for the fun part! Take your phyllo pastry cups out of the package. They are delicate, so handle them with care. Using a spoon, gently fill each cup with the shrimp mixture. Don’t overfill them, or they might spill over. Just a nice generous spoonful in each should be perfect.

At this point, if you’re using fresh parsley, you can sprinkle a little bit over the top of each cup before serving. It adds a lovely fresh note and makes them look extra pretty!

Serve them right away while the phyllo cups are still wonderfully crisp and the filling is warm and inviting. Prepare for smiles!

Substitutions & Additions

Want to get creative? Here are a few ideas to switch things up!

Change the Cheese: Instead of or in addition to Parmesan, try a little shredded mozzarella, Gruyère, or even a sharp white cheddar.
Swap the Sauce: No Alfredo? A creamy garlic sauce, a blush sauce (mix of Alfredo and marinara), or even a cheesy béchamel would work.
Add Some Veggies: Finely chopped spinach, cooked and crumbled bacon, or sautéed mushrooms could be stirred into the filling mixture.
Make it Spicy: Add a pinch of red pepper flakes to the mixture for a little heat.
Different Protein: Cooked, shredded chicken or even crab meat could be used instead of shrimp.

Tips for Success

Don’t Overcook the Shrimp: Cook them just until pink. They’ll continue to cook slightly from the heat of the sauce.
Handle Phyllo Cups Gently: They are fragile! Place them on your serving platter or a baking sheet before filling to avoid having to move them once full.
Serve Immediately: Phyllo cups are best when crispy. Fill them just before serving for the best texture. If you need to make them a bit ahead, you can prepare the filling and fill the cups closer to serving time.

How to Store It

Honestly, these are best eaten fresh! The phyllo cups lose their crispness the longer they sit. If you do have leftovers, you can store the filled cups in an airtight container in the refrigerator for 1-2 days. To reheat, place them on a baking sheet in a preheated oven (around 300°F) for a few minutes until warmed through, but be aware the cups won’t be as crispy as when fresh.

FAQs

Got questions? I’ve got answers!

Can I use pre-cooked shrimp?

Yes, absolutely! Just make sure they are thawed if frozen. Since they’re already cooked, you can skip step 1 and just roughly chop them (if needed) before adding them to the bowl with the sauce and cheese.

Can I assemble these ahead of time?

You can prepare the shrimp mixture ahead of time and keep it covered in the refrigerator for up to a day. Fill the phyllo cups right before you plan to serve them to keep the pastry crisp.

Do I need to bake the filled cups?

The phyllo cups are pre-baked, and the filling is made with cooked ingredients and a sauce that doesn’t require baking to set. So, no additional baking is needed! Just mix, fill, and serve.

Easy Cheesy Shrimp Phyllo Cups

These Cheesy Shrimp Phyllo Cups are your secret weapon for a quick, easy, and impressive party bite. They're a little bite of creamy, savory heaven, wrapped in a delicate, crispy shell.

Print Recipe Pin Recipe

Equipment

Medium-sized bowl
Spoon
serving platter or baking sheet

Ingredients

Filling

Shells

Garnish

1 pound shrimp, peeled and deveined medium or large
butter or olive oil for sautéing shrimp
1 cup Alfredo sauce jarred or homemade
1 cup shredded Parmesan cheese freshly grated or pre-shredded
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt to taste
pepper to taste
1 package phyllo pastry cups usually found in the freezer section
Fresh parsley for garnish (optional)

Instructions

Cook your shrimp: Sauté them in a little butter or olive oil over medium heat just until they turn pink and opaque, which only takes a few minutes. Be careful not to overcook them, or they can get tough! Once they're cooked, if they are really big, you might want to give them a rough chop so they fit nicely into the little cups. I usually leave smaller ones whole or just halve them.
Make the filling: Grab a medium-sized bowl. Into that bowl goes your cooked shrimp, the Alfredo sauce, the shredded Parmesan cheese, the garlic powder, and the Italian seasoning. Now, gently stir everything together. You want the shrimp to be nicely coated in that creamy, cheesy sauce. Give it a little taste and add salt and pepper until it's just right for you.
Fill the cups: Take your phyllo pastry cups out of the package. They are delicate, so handle them with care. Using a spoon, gently fill each cup with the shrimp mixture. Don't overfill them, or they might spill over. Just a nice generous spoonful in each should be perfect.
Garnish (optional): At this point, if you're using fresh parsley, you can sprinkle a little bit over the top of each cup before serving. It adds a lovely fresh note and makes them look extra pretty!
Serve them right away while the phyllo cups are still wonderfully crisp and the filling is warm and inviting. Prepare for smiles!

Notes

Substitutions/Additions: Try different cheeses (mozzarella, Gruyère, sharp white cheddar), sauces (creamy garlic, blush, cheesy béchamel), or add veggies (spinach, bacon, mushrooms). Make it spicy with red pepper flakes. Can substitute cooked, shredded chicken or crab meat for shrimp.
Tips: Don't overcook shrimp. Handle phyllo cups gently. Serve immediately for best texture; fill closer to serving time if prepping ahead.
Storage: Best eaten fresh. Store leftovers 1-2 days in the refrigerator in an airtight container. Reheat in a preheated oven (around 300°F) for a few minutes until warmed through (cups won't be as crispy).