Phyllo Shrimp with Dipping Sauces |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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âI created this appetizer when I had some leftover phyllo dough in the freezer. Itâs perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if theyâre in a sweet or spicy mood!â âSonali Ruder, New York, New York Ingredients:
12 uncooked large shrimp |
1/8 teaspoon salt |
1/8 teaspoon pepper |
6 sheets phyllo dough (14 inches x 9 inches) |
2 tablespoons butter, melted |
3 tablespoons canola oil |
sweet cilantro lime sauce: |
2 tablespoons lime juice |
2 tablespoons honey |
2 tablespoons minced fresh cilantro |
1 tablespoon reduced-sodium soy sauce |
1 teaspoon sesame oil |
1 garlic clove, minced |
dash crushed red pepper flakes |
spicy mayonnaise: |
2 tablespoons mayonnaise |
2 teaspoons thai red chili paste |
Directions:
1. Peel and devein shrimp, leaving tails on. Sprinkle with salt and pepper. Stack six sheets of phyllo dough on a work surface; brush top sheet with butter. Cut into 12 strips from long side.
2. Place one shrimp on each strip; roll up. In a large skillet over medium heat, cook shrimp in oil for 2-3 minutes on each side or until shrimp turn pink.
3. In a small bowl, whisk the cilantro lime sauce ingredients. In another bowl, combine mayonnaise and chili paste. Serve sauces with shrimp. Yield: 1 dozen.
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