Phyllo Shrimp with Dipping Sauces

Total Time

Prep/Total Time: 30 min.


1 dozen

Updated: Sep. 30, 2022
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
Phyllo Shrimp with Dipping Sauces Recipe photo by Taste of Home


  • 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


  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.

Nutrition Facts

1 each: 112 calories, 8g fat (2g saturated fat), 26mg cholesterol, 150mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 3g protein.