Lemon-Caper Shrimp Salad Canapés

Lemon-Caper Shrimp Salad Canapes

Lemon-Caper Shrimp Salad Canapés pictured with Olive-Almond Finger Sandwiches

Lemon-Caper Shrimp Salad Canapés
Serves: 15
  • 12 to 16 jumbo (16 to 20 count) frozen cooked shrimp, peeled and deveined, defrosted
  • ¼ cup mayonnaise
  • 1 tablespoon finely chopped celery
  • 2 teaspoons finely chopped fresh parsley
  • 1 teaspoon capers, finely chopped
  • ½ teaspoon fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon Mrs. Dash seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 15 mini phyllo cups
  • Garnish: capers and parsley leaves
  1. In the work bowl of a food processor, pulse shrimp until finely chopped.
  2. In a medium bowl, combine shrimp, mayonnaise, celery, parsley, capers, lemon zest, lemon juice, Mrs. Dash seasoning, salt, and pepper, stirring to blend. Cover, and refrigerate until very cold, 4 to 6 hours.
  3. Divide shrimp salad among phyllo cups just before serving.
  4. Garnish with capers and parsley leaves, if desired.


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