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Phyllo Shrimp with Dipping Sauces

 Phyllo Shrimp with Dipping Sauces
“I created this appetizer when I had some leftover phyllo dough in the freezer. It’s 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 they’re in a sweet or spicy mood!” —Sonali Ruder, New York, New York
12 ServingsPrep/Total Time: 30 min.


  • 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
  • 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
  • 2 tablespoons mayonnaise
  • 2 teaspoons Thai red chili paste


  • 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.
  • Place one shrimp on each strip; roll up. In a large skillet over

2 of 2

Phyllo Shrimp with Dipping Sauces (continued)

Directions (continued)

  • medium heat, cook shrimp in oil for 2-3 minutes on each side or
  • until shrimp turn pink.
  • 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.
Nutritional Facts: 1 shrimp appetizer with about 1 teaspoon cilantro sauce and 1/2 teaspoon spicy mayonnaise equals 112 calories, 8 g fat (2 g saturated fat), 26 mg cholesterol, 150 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer