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.
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.
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.
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.