Preheat your oven to the temperature specified on the phyllo shell packaging and set the shells out on a baking sheet. While the oven warms up, mince the garlic, finely slice the green onions, chop the fresh dill, shred the Swiss cheese, and measure out the remaining ingredients. Once the oven is ready, bake the phyllo shells according to package directions — typically 5 to 8 minutes — until they are golden and crispy. Timing the shells alongside your prep means they'll be ready right when you need them.

Melt the butter in a large skillet over medium-high heat. When the butter begins to foam, add the minced garlic and stir frequently for about 1 minute until fragrant but not browned. Add the shrimp pieces and cook for 3 to 4 minutes, stirring occasionally, until they are fully pink and opaque throughout.

Transfer the cooked shrimp to a plate and allow them to cool for several minutes — or until fully at room temperature. Cooling the shrimp completely prevents the residual heat from thinning out the mayonnaise when you combine the salad.

In a medium bowl, combine the cooled shrimp with the mayonnaise, shredded Swiss cheese, green onions, lemon juice, dill seasoning, smoked paprika, and fresh dill. Fold everything together gently until evenly mixed, taking care not to break the shrimp pieces apart. Taste and season with salt as needed.

Take the baked phyllo shells off the baking sheet and let them sit for 1 to 2 minutes until they are cool enough to handle but still warm. Spoon the shrimp salad generously into each cup, distributing the filling evenly across all 30 shells.

Serve immediately while the shells are still crispy. The phyllo will begin to soften once filled, so avoid assembling these too far in advance.