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Shrimp and Pesto Mini Phyllo Shells

Total Time: 35 MIN Makes: 30 appetizers
Prep Time: 20 MIN Cook Time: 15 MIN

These easy appetizers feature sautéed shrimp, bell peppers, mozzarella and pesto in a crunchy Mini Phyllo Shell.

  • 1 tablespoon canola oil
  • 15 shrimp 16/20, raw, peeled, deveined, split in half
  • 2 packages (15 count, each) Athens® Mini Phyllo Shells
  • 1/4 cup basil pesto
  • 1/2 cup mozzarella cheese, shredded
  • 2 tablespoons roasted red bell peppers, canned, drained


Preheat oven to 350°F. In a medium sauté pan over medium high heat, add oil and shrimp. Cook shrimp about 5 minutes or until pink and set aside. Fill each shell with 1 teaspoon of pesto and 2 teaspoons of cheese. Place shells on a baking tray and bake for 8-10 minutes or until cheese is melted. Top each shell with half a cooked shrimp and red bell peppers. Serve.