Phyllo Shrimp with Dipping Sauces Recipe
Phyllo Shrimp with Dipping Sauces Recipe photo by Taste of Home
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Phyllo Shrimp with Dipping Sauces Recipe

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“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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 each: 112 calories, 8g fat (2g saturated fat), 26mg cholesterol, 150mg sodium, 7g carbohydrate (3g sugars, trace fiber), 3g protein


  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.
Originally published as Phyllo Shrimp with Dipping Sauces in Taste of Home December/January 2011, p33

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Jan. 17, 2011

"Who knew~that Phyllo and Shrimp would make such a fun, crunchy, yummy delight. Dip needs a little tweeking though."

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