Description
Not just firecrackers, they’re phyllo dynamite! Spicy sweet shrimp with sesame, ginger, lime and honey, wrapped in golden crispy phyllo. A flavor explosion!
Ingredients
25 sheets Athens® Phyllo Dough (9″x14″), thawed
3 tablespoons sriracha sauce
2 teaspoons ginger root, peeled and grated
1 tablespoon soy sauce
1 1/2 tablespoons honey
1/2 tablespoon lime juice
1/4 cup sesame oil, divided
1 clove garlic, minced
2 pounds extra large raw shrimp (21-25/pound), tail-on, peeled & deveined
lime zest from 1 lime
1 1/2 tablespoons sesame seeds
Directions
Thaw two rolls of phyllo, following instructions on package. Preheat oven to 400°F.
In a small bowl make marinade by whisking together sriracha, ginger, soy sauce, honey, lime juice, 1/2 tablespoon sesame oil and garlic. Spread shrimp on a baking tray. Make three shallow cuts in the inside curved part of the shrimp. Gently bend the shrimp to straighten. Coat each shrimp, not the tails, with sriracha marinade mixture. Chill for at least 20 minutes.
Mix together lime zest and sesame seeds in a small bowl.
Unroll phyllo, place 25 sheets in a stack and cut in half into two stacks of 7″ x 9″ rectangles. Trim both stacks by 2″ to form 7″ squares. Cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Reroll unused phyllo sheets and follow storing instructions on package.
Place four (single sheet) squares of phyllo side by side on work surface. Drizzle very lightly with sesame oil. Sprinkle with a pinch of lime zest mixture. Fold each in half, corner to corner forming a triangle. Remove excess marinade from shrimp (the shrimp should be flavored with marinade but not dripping wet.)
Lay one shrimp on long, 7″ side of triangle near point with tail extending
off of phyllo. Bring point of phyllo near shrimp, up and over the shrimp and roll 2-3 times tightly across long side towards opposite point. Fold lower point up over shrimp and continue to roll tightly until reaching the end. Only the tail should be exposed and phyllo should be snug. Place on parchment lined baking tray with point side down. Lightly brush with sesame oil and sprinkle with lemon zest mixture. Continue process with remaining phyllo squares and shrimp. Space shrimp at least 1/4″ apart on baking tray. Bake 12-15 minutes until phyllo is golden brown and shrimp is cooked through.
Serve as they are or with your favorite dipping sauce.
Nutrition
Serving size: 1 piece (29g), Amount per serving: Calories 45, Total Fat – 1.5g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 25mg, Sodium – 180 mg, Dietary Fiber – 0g, Total Carbohydrate – 5g, Total Sugars – 1g, Protein –3g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium 0%
Tips
Air frying Phyllo Firecracker Shrimp is another great option. Cook at 350°F approximately 5 minutes (times may vary with air fryers).
Make up to 3 days ahead and freeze in airtight containers prior to baking. Do not defrost. Bake as instructions above.
