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Shrimp Asparagus Dijonnaise

Total Time: 30 MIN Makes: 15 Appetizers
Prep Time: 25 MIN Cook Time: 5 MIN

Shrimp, fresh asparagus and a dijonnaise dressing are the stars in these easy Mini Phyllo Shell appetizers.

  • 1/3 cup light mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 4 oz. fresh asparagus stalks (about 5)
  • 1 package (15 count) AthensĀ® Phyllo Shells
  • 15 cooked shrimp (70/90 ct.)


To make dijonnaise dressing, in a small bowl, combine mayonnaise, mustard, lemon zest and lemon juice.
Steam asparagus. Cut off tips (reserve for garnish) and cut remaining stalk into 1/4 inch slices. Toss asparagus slices with half of Dijonnaise dressing. Spoon 1 teaspoon asparagus pieces into each phyllo shell. Garnish with 1/2 teaspoon of Dijonnaise, 1 shrimp and 1 asparagus tip. Serve immediately.


Calories 76.01 (73% from fat); Fat 6.18g (sat 0.9g, mono 0.7g, poly 0.3g); Carb 2.9g; Fiber 0.26g; Cholesterol 12.96mg; Iron 0.32mg; Sodium 82.82mg; Calcium 6.75mg