CRUNCH ALERT! These will work perfectly on just about any occasion and will easily replace the standard “shrimp cocktail” that nobody will miss…although I do like a good shrimp cocktail. Although, the shrimp do take a bit of time to prepare, so the bigger the shrimp the better, but they’ll be incredible no matter the size. Try em out! What’s your go-to party shrimp recipe?!
Start making the sweet chili sauce by getting a small pan on medium to high heat. Add 1 cup of rice wine vinegar, 2 tbsp of sugar or honey (or both), 1 tbsp of grated garlic, 1 tbsp of grated ginger, 2 tbsp of red chili flakes, and 1 tsp of tomato paste.
Make a slurry by mixing 2 tbsp of cornstarch with 1/4 cup of water. Add in the pan, mix, reduce for 10 minutes, and remove from heat.
Let cool to a syrup-like consistency.
Begin making a dredge for the shrimp by mixing 1/2 cup of flour with 1 tbsp of onion powder, 1 tbsp of garlic powder, 2 tbsp of paprika, 1 tbsp of chili powder (optional), and a pinch of salt. In a separate bowl, add one egg and scramble well.
Take a raw deveined shrimp and dredge it in the flour mixture first, followed by the egg wash.
Wrap each dredged shrimp in a 2×6” strip of shredded filo dough.
Repeat until all of the shrimp is wrapped.
Fill a saucepot one-third of the way up with canola oil on low to medium heat.
Carefully drop in 1-2 wrapped shrimp at a time. Fry for 3-5 minutes, or until crispy and golden.
Transfer to a paper towel covered plate and allow the excess grease to drain before adding a pinch of salt to taste. Plate with a side of the sweet chili sauce and ENJOY!
[amd-zlrecipe-recipe:177]
| Walnut Cutting Board | Pastry Bag Set | Spider Strainer | Measuring Cups |
| Glass Bowl Set | Metal Bowl Set | Sauce Pan
Loved this! And will definitely try it! Do you know where can I buy the shredded phyllo in person? I read it usually arrives defrosted when it is delivered home… Thanks for the recipe!