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Mini Shrimp Cocktail Bites

Mini shrimp cocktail bites pair crisp baked phyllo shells with cooked shrimp and tangy homemade cocktail sauce. Bake the shells until crisp, cool completely, then assemble just before serving for the best texture.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 30 servings
Course: Appetizer
Cuisine: American
Calories: 32
Ingredients Equipment Method Notes

Ingredients
  

Cocktail sauce
  • 0.5 cup ketchup
  • 2 tbsp prepared horseradish
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 0.25 tsp hot sauce
Bites
  • 2 package (15-count) mini phyllo shells
  • 30 cooked shrimp medium (41 to 50 per pound), thawed if frozen, peeled, deveined, and tails removed

Equipment

  • 1 baking sheet

Method
 

Make the cocktail sauce
  1. Stir the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce together in a small bowl.
  2. Cover and refrigerate the cocktail sauce.
Prepare the bites
  1. Heat the oven to 350°F and arrange the phyllo shells on a baking sheet.
  2. Bake for 3 to 5 minutes until crisp, then cool completely.
  3. Pat the shrimp dry.
  4. Spoon 1 teaspoon cocktail sauce into each shell and top with 1 shrimp; serve soon after assembling.

Notes

For the crispiest bites, assemble them just before serving. Store the sauce and shrimp separately in the refrigerator for up to 2 days; assembled bites are best eaten the same day. Freezing is not recommended. For a gluten-free option, use gluten-free crisp shells.