Shrimp & Asparagus Phyllo Cups

Makes 15 one-bite appetizers


  • 1 pkg frozen phyllo cups/shells
  • 1 tbsp butter
  • 1 clove garlic, minced
  • 4-5 asparagus spears, chopped
  • 1½ tsp capers
  • ½ lb raw large 21-25 count) shrimp, peeled, deveined & chopped
  • kosher salt & black pepper to taste
  • 1 tbsp lemon juice
  • ¼ cup grated Parmesan cheese


  1. Preheat oven to 425º
  2. Place phyllo cups on an ungreased baking sheet
  3. Melt butter in a sauté pan over medium-high heat. Add the garlic & asparagus. Sauté 2-3 minutes
  4. Add chopped asparagus and capers and cook until asparagus softens, about 3-4 minutes
  5. Reduce heat to medium and add the shrimp, salt and pepper and lemon juice and cook until shrimp start to turn pink, about 3 minutes (do not overcook)
  6. Remove from heat and let mixture cool slightly (about 5 minutes)
  7. Evenly distribute filling amongst the phyllo cups. Be sure that each cup gets a caper. Top the phyllo cups with the grated Parmesan cheese
  8. Bake for 5-6 minutes, until the Parmesan is melted and serve hot