Shrimp Salad Cups

IMG_4779 (1)

Direct from our HSSB Test Kitchen – An easy and light snack for a warm summer day. We made these with both our Salmon with Dill blend and our Cajun Seafood blend. Both were delicious!

Prep Time: 15 min                Cook Time: 10 min   
Makes: 20 pieces                   Calories/Serving: About 50/piece

1 lb uncooked shrimp (any size), shelled and deveined
1 tbsp olive oil
1 tsp Healthy Solutions Spice Blends Salmon with Dill
3 tsp Fat Free Plain Yogurt
2 tsp Hellman’s mayonnaise
5 egg roll wrappers (wonton wrappers may be substituted)

Preheat oven to 400 °F.  Cut egg roll wrappers into quarters.

IMG_4745    IMG_4746

Spray a mini muffin pan with nonstick spray. Press each piece of the egg roll wrappers into the muffin pan. Spray with olive oil spray. Bake for 4 minutes or until lightly browned. Be sure to keep an eye on the oven since these can burn quickly. Remove from oven and muffin tin. Set aside to cool.

IMG_4748   IMG_4782

Place raw shrimp to a bowl. Toss with olive oil and spice blend.


Grill for 1-2 minutes per side. Be sure not to overcook or the shrimp may become tough.

IMG_4760 IMG_4762

Remove cooked shrimp from grill and cool. You could cover and refrigerate overnight if desired.



Cut shrimp into small pieces.


Add yogurt and mayonnaise. Mix well..


Spoon into baked cups. Top with a pinch of spice blend if desired.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: