Crispy Shrimp Kataifi with Kalamata Aioli (Crispy Shrimp wrapped in Phyllo)
This is such an easy recipe; I love making it as an appetizer. I wrap up the shrimp and pop them in the oven. While they are baking, I make the sauce for dipping and it’s so good!
Makes 6 pieces
6 jumbo uncooked shrimp with tails * cleaned and deveined
1 tsp olive oil
¼ teaspoon salt
¼ teaspoon cracked pepper
6 Wooden skewers
About 1 cup Kataifi phyllo
Kalamata Olive Aioli Sauce
¼ cups kalamata olives
1 cup mayonnaise
1 TBSP fresh lemon juice
1 Tsp minced garlic
¼ tsp salt
Preheat the oven to 400 degrees F.
Add the shrimp to a bowl. Drizzle the olive oil, salt, and pepper over the shrimp and toss it well.
Skewer each shrimp from the tail to the head so they are straightened out
Take 6 handfuls of the dough and form them into lines that are a little longer and wider than each shrimp.
For each shrimp, drizzle a little olive oil on one phyllo line and tightly roll the shrimp in the phyllo so it is completely coated all the way around.
Place the wrapped shrimp on a baking sheet lined with parchment paper, and bake for 10-12 minutes. The phyllo will be lightly golden brown and the shrimp completely cooked through.
While the shrimp is baking, make the aioli.
Add all the ingredients for the Aioli to a food processor fitted with a small blade and pulse until everything is completely combined.
Serve the hot shrimp with the sauce on the side for dipping. Enjoy!
