Crispy Kataifi Wrapped Shrimp
Large shrimp are wrapped in kataifi dough and baked until crispy and golden. Served with the best herby green sauce on the side. (Jump to Recipe)
Not to long ago, we got together with family to watch a game. Before this game, I was exploring appetizers to whip up and I wanted something different than sliders or something grilled. I had a bag of frozen shrimp already in the freezer and this is what came about. When we arrived, they were gone instantly. Not only was this “new” appetizer a hit but this magical, herby, green dipping sauce was the perfect pair to these wrapped shrimp.
To Make These Crispy Kataifi Wrapped Shrimp:
Marinate The Shrimp. Start by combining olive oil, lemon juice, and garlic in a bowl and toss your shrimp right in. Give them a good toss so they are well coated and refrigerate for 30 minutes.
Wrap The Shimp. Once they are marinated, lay out the kataifi dough on the counter. Take a 1 inch bundle of kataifi strands and wrap around each marinated shrimp, leaving the tail uncovered. Then place on a parchment lined baking sheet and repeat with the rest of the shrimp. Once they are all assembled on the baking sheet, drizzle them with a little more olive oil and pop them in the oven to bake. While they are baking, start of the herby green dipping sauce.
Make The Dipping Sauce. Place garlic, shallot, lemon juice, fresh basil and parsley, red pepper flakes, salt and pepper in a food processor and start to process the ingredients until they are finely minced. While the machine is running, slowly pour in olive oil until the mixture is smooth and creamy.
Assemble And Serve:
This herb dipping sauce can be placed in a small serving dish and then placed in the center of a platter or large plate with the shrimp surrounding it. Another easy way to serve this appetizer is to lay out and arrange the kataifi wrapped shrimp in a single layer on a large platter so they are not overlapping each other. Then drizzle the herb dipping sauce on top of the shrimp so they are all coated. Either way, they will still be delicious.
If you love this appetizer, I bet you’ll love these too!:
Lemon-Basil Burrata With Garlic Toasts
If you make this Crispy Kataifi Wrapped Shrimp, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Crispy Kataifi Wrapped Shrimp
Ingredients
For The Marinate:
- 3 tbsp olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
For The Shrimp
- 20 jumbo raw shrimp, peeled, deveined, and tails on
- 1/2 pound kataifi dough, thawed
- 3 tbsp olive oil
Herb Dipping Sauce
- 2 cloves garlic
- 1 shallot
- 1 lemon, juiced
- 1/2 cup fresh basil
- 1/2 cup fresh parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 1/2 cup olive oil
Instructions
- Combine marinade ingredients in a bowl and toss in the shrimp to coat. Place into refrigerator and let marinate for 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Set aside.
- Lay out kataifi dough on the counter. Take a 1 inch bundle of kataifi strands and wrap around each marinated shrimp, leaving the tail uncovered. Place on a prepared baking sheet and repeat with the rest of the shrimp. Drizzle them with 3 tbsp olive oil and place into oven. Bake for 15-18 minutes, until kataifi is golden and shrimp is done.
- Meanwhile, make dipping sauce. Place garlic, shallot, lemon juice, fresh basil and parsley, red pepper flakes, salt and pepper in a food processor and process ingredients until they are finely minced. While the machine is running, slowly pour in olive oil until the mixture is smooth.
- Place dipping sauce in a small serving dish then place the sauce in the center on a large serving platter. Arrange shrimp around dipping sauce and serve.
