Phyllo Shrimp with Dipping Sauces
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 1 dozen.
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
Ingredients
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12 uncooked large shrimp
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1/8 teaspoon salt
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1/8 teaspoon pepper
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6 sheets phyllo dough (14 inches x 9 inches)
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2 tablespoons butter, melted
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3 tablespoons canola oil
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SWEET CILANTRO LIME SAUCE:
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2 tablespoons lime juice
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2 tablespoons honey
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2 tablespoons minced fresh cilantro
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1 tablespoon reduced-sodium soy sauce
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1 teaspoon sesame oil
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1 garlic clove, minced
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Dash crushed red pepper flakes
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SPICY MAYONNAISE:
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2 tablespoons mayonnaise
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2 teaspoons Thai red chili paste
Directions
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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.
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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.
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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.
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