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–+ servings
Round crackers topped with a creamy salad mixture, garnished with chopped chives, arranged on a pink glass platter. In the background, two glasses of a dark beverage sit on a white napkin.
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Shrimp Salad Cups

A delightful shrimp appetizer that your guests will love!
Prep Time20 minutes
Cook Time20 minutes
Refrigeration Time2 hours
Total Time2 hours 40 minutes
Course: Appetizer
Cuisine: American, Southern
Keyword: Entertaining, Make-ahead, Shrimp
Servings: 4 dozen

Equipment

Ingredients

For the Cups

  • 16 slices (about 1 pound) of firm-textured buttery white bread

For the Filling

  • 1 pound peeled and cooked shrimp
  • 1 medium stalk celery finely diced
  • 2 extra-large hard-boiled eggs finely chopped
  • 1 scallion trimmed and finely diced
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 ½ teaspoons freshly squeezed lemon juice
  • ½ teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • Cayenne pepper to taste
  • Chopped fresh chives for garnish

Instructions

For the Cups

  • Position an oven rack in the middle of the oven and preheat the oven to 300ºF.
  • Using a 2-inch round cutter, cut 4 rounds from each slice of bread. Press the bread rounds gently into a 24-cup, ungreased mini muffin pan (the bread will only half fill the muffin cups). Toast the bread cups for 20 minutes or until crisp and golden. Cool to room temperature and remove from the pan. Repeat with the remaining bread rounds. Toast cups can be made a week in advance and stored in an airtight container at room temperature.

For the Filling

  • Place the shrimp in the bowl of a food processor. Pulse until shrimp is broken into small pea-sized pieces. Add the celery, eggs, scallions, mayonnaise, parsley, lemon juice, salt, and peppers. Pulse until combined. Taste for seasoning. Transfer the shrimp mixture to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
  • To fill the toast cups, scoop a generous teaspoon into each cup. Garnish with the chopped chives and arrange on a platter or serving dish. Enjoy!

Notes

  • The toast cups can be made up to a week in advance and stored at room temperature in an airtight container.
  • The shrimp salad can be made a few hours in advance, covered with plastic wrap, and refrigerated before serving.

Nutrition

Calories: 69kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 114mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 0.4mg
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