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rectangular white platter filled with 5 Shrimp Curry Bites; dip in a bowl in the background

Curry Shrimp Bites

Scrumptious Shrimp Curry Bites are not your everyday shrimp appetizer – and they’re the perfect new finger food to serve at your next gathering. These bite-size wonders are easy to prepare ahead, elegant, colorful on the plate, and bursting with flavor!

  • Prep Time: 20 mins
  • Refrigeration Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Makes around 2 cups filling, or 55 to 60 bites 1x


  • 6 ounces cream cheese, softened and cut into 1-inch cubes
  • 2 tablespoons mayonnaise
  • 1 tablespoon butter, softened
  • 1 tablespoon lemon juice, or to taste
  • 1 1/2 teaspoons curry powder, or to taste
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • couple dashes hot sauce
  • 3 large green onions, chopped, plus more for garnish
  • 1 tablespoon chopped fresh cilantro (can also use flat leaf parsley), plus more for garnish
  • 12 ounces medium (41/50) cooked shrimp, shelled completely, deveined and patted dry with paper towel
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 60 (4 boxes) prepared mini phyllo shells, cooked per package instructions and cooled


  1. In the bowl of a food processor, blend together cream cheese, mayonnaise and butter until smooth and well mixed.
  2. Add lemon juice, curry powder, mustard, Worcestershire sauce, garlic powder and hot sauce; blend until incorporated.
  3. Add green onions and cilantro and pulse to blend. Spoon mixture in a medium mixing bowl. Don’t clean out the processor bowl!
  4. Put shrimp in same food processor bowl and pulse a few times, just until chopped (don’t purée). Add to cream cheese mixture and stir to blend well. Season to taste with salt and pepper.
  5. Cover and refrigerate shrimp mixture for at least 1 hour and up to 2 days. Taste and adjust lemon juice, curry powder, salt and pepper as needed.
  6. Spoon around 1 1/2 teaspoons shrimp mixture into each phyllo shell (I fill them just a smidge higher than the top of the shell). Garnish with additional chopped cilantro and/or green onion.


Make ahead: Shrimp mixture can be prepared up to 2 days ahead, covered and refrigerated. Spoon into phyllo cups and garnish shortly before serving. If you assemble them too far ahead, they can get soggy.

Variation without curry: Omit the curry powder, substitute 1 tablespoon chopped Italian (flat leaf) parsley or celery leaves for the cilantro. For color, garnish with finely chopped red pepper – or a drop of your favorite cocktail sauce.

  • Author: Lee Clayton Roper
  • Category: appetizers, make ahead
  • Method: No cook, blending
  • Cuisine: seafood

Keywords: finger food, easy to prepare