Best Phyllo Shrimp With Dipping Sauses Recipes

10 Best Dipping Sauces for Shrimp image

Provided by insanelygood

Number Of Ingredients 10

Steps:

Nutrition Facts :

Shrimp with Dipping Sauce image

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 6 servings.

Number Of Ingredients 15

1 tablespoon reduced-sodium soy sauce
2 teaspoons hot pepper sauce
1 teaspoon canola oil
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons chopped green onions
DIPPING SAUCE:
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon orange juice
2 teaspoons sesame oil
2 teaspoons honey
1 garlic clove, minced
1-1/2 teaspoons minced fresh gingerroot

Steps:

In a large nonstick skillet, heat the first five ingredients for 30 seconds, stirring constantly. Add Shrimp and onions; stir-fry for 4-5 minutes or until shrimp turn pink. Combine sauce ingredients; serve with shrimp.

Nutrition Facts :

Shrimp in Phyllo Cups image

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

1 pound peeled and deveined cooked shrimp (61-70 per pound), finely chopped
1 medium celery rib, finely chopped
1/2 cup Thousand Island salad dressing
2 tablespoons mayonnaise
1 tablespoon lemon juice
3 packages (1.9 ounces each ) frozen miniature phyllo tart shells
2 tablespoons chopped fresh parsley

Steps:

Mix shrimp and celery. In a bowl, mix salad dressing, mayonnaise and lemon juice; pour over shrimp mixture. Stir to combine. Refrigerate, covered, 1 hour., Meanwhile, bake and cool tart shells according to package directions. Just before serving, fill shells with shrimp mixture. Sprinkle with parsley.

Nutrition Facts :

Shrimp in Spiced Phyllo with Tomato Chutney image

Yield Makes 30 hors d'oeuvres

Number Of Ingredients 16

For tomato chutney
1/2 stick (1/4 cup) unsalted butter
2 teaspoons minced peeled fresh ginger
2 teaspoons minced shallot
1/2 teaspoon minced garlic
2 tablespoons sugar
1 cup peeled, seeded, and chopped tomatoes
2 teaspoons tomato paste
2 teaspoons fresh lime juice
1/2 cup chopped fresh cilantro
For shrimp rolls
1/3 cup hazelnuts, toasted and finely chopped
2 tablespoons curry powder
6 (17- by 12-inch) phyllo sheets
1 stick (1/2 cup) unsalted butter, melted
30 large shrimp, shelled and deveined

Steps:

Preheat oven to 375°F.
Make chutney:
Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute. Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes.
Make shrimp rolls:
Stir together nuts and curry powder.
Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel.
Remove 1 phyllo sheet, place on a work surface and brush well with butter. Sprinkle with one sixth spice mixture.
Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture.
Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles.
Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp. Arrange, seams down, 1/2-inch apart, on a buttered baking sheet.
Make 15 more hors d'oeuvres with remaining (unused) phyllo sheets, butter, spice mixture, and shrimp and arrange on baking sheet.
Brush tops of rolls with some of remaining butter and bake in middle of oven until phyllo is golden and shrimp are cooked, about 12 minutes.
Serve shrimp rolls with chutney.