Spicy shrimp in crispy kataifi dough is an impressive dish served with two delicious dipping sauces. It will be a hit at any dinner party.
Marinated shrimp wrapped in kataifi dough is an impressive dish served as an entree or hors-d'oeuvre or canape. It is oven-baked instead of fried, and it will be a hit at any dinner party, guaranteed!
Another shrimp recipe is here! If you're my regular visitor, you must think I love my husband very much to be cooking something I'm not fond of twice a week. He's lucky that shrimp cooks quickly and so I don't have a problem preparing shrimp dishes for him as often as I do.
If his favorite meal were oh, I don't know...grilled steak or something that takes hours to cook, I wouldn't love him all that much. 😉
I had a little bit of kataifi dough leftover from making those fun Halloween monsters. I don't like wasting any food (as you might already know), so I had to use it up somehow. Even if I only had a handful of it.
When it comes to kataifi recipes from my homeland and the Balkan region, they are pretty basic and traditional.
But this time I was looking for new ways of using the age-old. There's nothing better than food with a touch of nostalgia and a spirit of innovation.
My inspiration for this shrimp and kataifi recipe came actually from French cuisine. France is the last country you would associate with fillo and kataifi, but first when you think of upscale food. These little puppies are just that.
Although common in Greece and Turkey as well, we paired these kataifi shrimp with French-inspired aioli and apricot sauce.
What is aioli?
Current versions of the French-Provençal sauce are closer to garlic mayonnaise, incorporating egg yolks and lemon juice, whereas the original French-Provençal and Catalan versions are without egg yolk and have more garlic.
Crunchy, spicy, and salty these shrimp are perfect little bites for game days and celebrations, but they can also hold their own on some fancy hors d'oeuvres table. Turn them into the main entree with a side of salad greens and/or French fries.
I paired them with two dipping sauces, one creamy and garlicky and another sweet and tangy. They complement these crispy kataifi shrimp well and provide a complete balance, a yin and yang if you will.
Not to mention they look like you slaved in the kitchen for hours, but even I was surprised at how easy it was to make them.
You don't have to be a kataifi expert to wrap a few strands around shrimp and bake them to their crunchy perfection.
You'll have plenty of these fillo strands in the package for playing. And who doesn't love playing with their food, amirite? You're an adult now, and nobody can stop you!
This recipe for spicy shrimp in crispy kataifi dough is quick, easy to prepare, and from a taste perspective, the shrimp is still the star. You need not worry about overeating kataifi vs. shrimp.
How to make it:
- Rinse and drain the shrimp. Set aside.
- In a large bowl, mix lime juice and zest, soy sauce, garlic, olive oil, red pepper flakes, paprika, salt, and pepper.
- Add the shrimp and coat with the marinade. Marinate for 30 minutes.
- Meanwhile, make the dipping sauces by combining the ingredients for each sauce in two separate, small serving bowls.
- Preheat the oven to 350 degrees Fahrenheit.
- Unroll the kataifi dough and separate a small bundle of strands about 1½ inch wide. Using scissors cut kataifi strands about 9 inches long. For each shrimp, spread a kataifi bundle on your work surface and wrap dough around each marinated shrimp, leaving the tail uncovered.
- Arrange them on a baking sheet lined with parchment paper. Brush with melted butter using a pastry brush.
- Bake for 10-15 minutes or until the kataifi is golden brown. If needed, turn on a broiler for 30-60 seconds (keep your eye on it, so it doesn't burn) to brown kataifi.
- Serve immediately. Enjoy!
- Quick and Easy Shrimp Risotto
- 15-minute Spanish Garlic Shrimp Tapa
- Grilled Shrimp Kebabs
- Chicken and Shrimp Pasta Alfredo
- Spicy Shrimp Scampi
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Spicy Shrimp in Crispy Kataifi Dough
Ingredients
For kataifi shrimp
- 20 jumbo raw shrimp, peeled, deveined, and tails on
- Juice and zest of 1 lime
- 1 tablespoon soy sauce
- 1 garlic clove, finely minced
- 3 tablespoons olive oil
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon smoked paprika, optional
- Salt, freshly ground black pepper to taste
- ½ pound kataifi dough
- 3 tablespoons butter, melted
Garlic Aioli
- ¼ cup mayonnaise
- 1 garlic clove, pressed
- 1 tablespoon olive oil
- 1 tablespoon dry white wine
- 1 tablespoon chopped fresh parsley
- ⅛ teaspoon cayenne pepper, optional
- A pinch of salt
Apricot Vinaigrette
- 1 tablespoon apricot jam
- 1 tablespoon soy sauce
- 2 tablespoon rice vinegar
- ½ teaspoon minced garlic
- ½ teaspoon grated fresh ginger
- Salt and freshly ground black pepper to taste
Instructions
- Rinse and drain the shrimp. Set aside.
- In a large bowl, mix lime juice and zest, soy sauce, garlic, olive oil, red pepper flakes, paprika, salt, and pepper.
- Add the shrimp and coat with the marinade. Marinate for 30 minutes.
- Meanwhile, make the dipping sauces by combining the ingredients for each sauce in two separate, small serving bowls.
- Preheat the oven to 350 degrees Fahrenheit.
- Unroll the kataifi dough and separate a small bundle of strands about 1½ inch wide. Using scissors cut kataifi strands about 9 inches long. For each shrimp, spread a kataifi bundle on your work surface and wrap dough around each marinated shrimp, leaving the tail uncovered.
- Arrange them on a baking sheet lined with parchment paper. Brush with melted butter using a pastry brush.
- Bake for 10-15 minutes or until kataifi is golden brown. If needed, turn on a broiler for 30-60 seconds (keep your eye on it so it doesn't burn) to brown kataifi.
- Serve immediately. Enjoy!
Notes
- Use oil instead of butter to lower the fat.
- Substitute dipping sauces with store-bought shrimp cocktail sauce or muhammara dip.
- Increase or decrease the amount of red pepper flakes for more or less spiciness. Cut any stray strands with scissors.
Miz Helen says
Your Shrimp In Kataifi Dough looks great! Thanks so much for sharing your post with us at Full Plate Thursday, we have really enjoyed it. Hope you have a great day and come back soon!
Miz Helen
Jas says
Thank you, as always, Miz Helen! x
Jann Olson says
I have never heard of this dough, but these look so delicious!! Thanks for sharing with SYC.
hugs,
Jann
Jas says
No? Search on Pinterest and you'll see many great recipes. I'm sure you've seen my Halloween monsters made with kataifi dough and I also made birds' nests with it for Easter. 🙂
Corina Blum says
These look so impressive! I think the kataifi dough looks really tasty and crispy on these and I’d love to try it.
Mary-The Boondocks Blog says
Jas this is so beautiful I wouldn't want to eat it only drool over it! You come up with some amazing combinations!
Jas says
Awe, thank you, Mary! Means a lot. Hugs
Recipes Made Easy says
wow these look so good and yet like you im not shrimp fan but my otherhalf would happily devour these. Thank you for linking to #CookBlogShare
Jas says
Thank you, Jacqui! Even I enjoyed a few. 🙂
Jo Allison / Jo's Kitchen Larder says
These look really impressive and so delicious. I don't think I would be able to stop eating them! Perfect little appetiser and the sauces sound lovely too! 🙂 #cookblogshare
Jas says
Pretty addictive, that's for sure. 🙂 Thank you, Jo!
acraftymix says
Oh my Jas, that sounds so incredibly delicious and healthy too. Just like your hubby I would eat shrimps and prawns and all those yummy things every single day if I could. Sadly my hubby is allergic to sea food so it's a rare treat for me to indulge my cravings. Pinning
Jas says
I hear ya! There are foods my husband dislikes and I don't get to eat them as often as I'd like. Men can spoil things sometimes, lol. xx
Ron says
A very nice appetizer and it looks very additive. I once had giant black prawns wrapped in fresh Thai noodles that was deep fried and it was fantastic. Your dish is very reminiscence of that but baked and looks to be easier to make. Now, I’ll be off for my search for kataifi dough.
Jas says
I hope you'll find it, Ron! Or at least the Thai noodles so you can recreate the dish you liked. Good luck! x
Colleen says
Right here...crunchy shrimp yumminess! I so want to try these!
Jas says
😀 I hope you do, Colleen! I swear you won't regret it. xx
passion fruit, paws and peonies says
wow, these look fantastic!! I'd love that crunchy texture! Thanks for the recipe xx Maria
Jas says
Glad you like them. Much appreciated, Maria! XX
lauren says
Jas its a great idea to wrap shrimp with kataifi. I think it helps keep them juicier too. Can’t wait to try it.
Jas says
They even exceeded my expectations, Lauren, and you know how I feel about shrimp, lol. Definitely a perfect dish for entertaining or as a quick dinner option. 🙂