Shrimps wrapped in kataifi

Shrimp marinated in a garlic butter sauce wrapped in Kataifi phyllo and fried to a perfect crisp; a seafood lover’s finger food.


In a bowl combine the butter, Greek extra virgin olive oil, garlic, salt and pepper. Add in the shrimp. Cover and refrigerate for 1-2 hours.

In a sauté pan on a medium high heat, add in the shrimp and cook for 2 minutes on each side.  Remove from the heat and let it cool.  Once cooled insert 1 skewer stick beginning from the tail end poking all the way through the shrimp avoiding piercing the other end.

You will need between 5-6 ounces of the Kataifi.  Wrap well the remainder and place back into the freezer. Using scissors cut the Kataefi into two 10-inch (25.4 cm) ropes; separate each into 12 ropes, each with about 10 threads. Working quickly and keeping remaining phyllo covered with its plastic covering and a damp cloth, place the shrimp at one end of the Kataefi and begin wrapping/rolling leaving the tails unwrapped.

In a frying pan, add Greek extra virgin olive oil.  Holding the skewer, dunk in the shrimp on a medium high heat.  Turn until the Kataifi is golden brown on both sides. Remove and set on a cookie rack to drain excess oil. This helps avoid sogginess on the bottom part of the shrimp. Place on a serving dish.  Serve hot with a dipping sauce.


Oven Baked: Stand with tails upright on greased rimmed baking sheet, brushing lightly good quality butter. Bake in preheated 350°F (175°C) convention oven until Kataifi is crisp and golden brown (8 to 10 minutes). Serve hot with dipping sauce.

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  • kataifi (shredded phyllo dough) 1 package (500g)
  • jumbo shrimp 24 (peeled and deveined (tails intact)
  • garlic cloves,finely chopped 2
  • greek extra virgin olive oil ¼ cup (60 ml)
  • butter, melted ¼ cup (60 ml)
  • fresh parsley,chopped 1 tablespoon
  • salt 1 pinch
  • black pepper 1 pinch
  • greek extra virgin olive oil for frying
  • skewers (soaked in water for 15 minutes)

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