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Shrimp in filo pastry

Pikantne Appetizers Dishes for Special Occasions 90 min Medium 12 wyświetleń ~57.92 PLN - (0)
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Description

Delicate, crispy shrimp wrapped in thin sheets of filo pastry — an elegant appetizer perfect for New Year's Eve 2025. The dish combines the juiciness and delicate flavor of sea shrimp with the paper-thin, golden structure of filo pastry, which becomes exceptionally crunchy when baked. Serve hot, immediately after baking, with lemon wedges and fresh parsley; you can add some spice by sprinkling with chili flakes or sesame seeds. Visually, these light rolls have a golden color, with a visible pink shrimp inside and a green accent of parsley. Ideal as a stunning appetizer during a party — they can be prepared in batches ahead of time (wrapped) and baked just before serving to maintain maximum crunchiness.

Składniki (12)

Servings:
4
  • Raw peeled shrimp 400 g
  • Filo pastry 300 g
  • Butter 60 g
  • Wheat flour 50 g
  • Egg 1 szt.
  • Lemon 1.3 szt.
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • Salt 6 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Chili flakes 2 szczypty
  • Sesame 20 g
💰 Szacowany koszt dania: ~57.92 PLN (14.48 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Thawing and cleaning the shrimp: if the shrimp are frozen, remove them from the packaging and place them in a strainer under cold running water for 3-5 minutes until they are loose. Set aside on a paper towel and dry thoroughly — wet shrimp will steam in the batter and cause it to become soggy. Check if the shrimp are peeled and if the intestinal tract has been removed — if not, make a slit along the back and remove the dark vein with tweezers.

Ingredients: Raw peeled shrimp
Use a sieve and a bowl, work with cold water. Dry each shrimp thoroughly with a paper towel — this is the key to crispy batter. If you don't know how to clean a shrimp, do it one by one, using a small, sharp knife to make an incision along the back.
2

Prepare the marinade: in a small bowl, combine 10 g of finely chopped garlic, the grated zest of half a lemon (about 2-3 g), the juice of half a lemon (about 25 g), 2 g of pepper, and 6 g of salt. Add 15 g of melted butter (measured from the whole butter) and 10 g of finely chopped parsley. Toss the shrimp into the bowl and mix thoroughly by hand or with a spoon, coating each shrimp — set aside for 10 minutes, a maximum of 20 minutes: just enough for the flavors to meld.

Ingredients: Garlic, Lemon, Butter, Parsley, Black pepper, Salt, Raw peeled shrimp
Use a small bowl and a spoon. Do not leave the shrimp in the marinade for longer than 20 minutes, as the lemon juice can 'cook' the meat (change its texture). If you do not want to use butter in the marinade, replace it with 15 g of olive oil.
3

Thawing and preparing filo pastry: if you are using frozen pastry, thaw it in the refrigerator overnight or for at least 8 hours; in an emergency, you can thaw it for 1 hour at room temperature in its original packaging. Once thawed, carefully lay the sheets on a clean, slightly damp (not wet) kitchen towel — cover them with a damp towel to prevent them from drying out.

Ingredients: Filo pastry
Work quickly with the filo sheets. Prepare your workspace: next to a plate with flour, a bowl with beaten egg, and a brush for spreading. If the sheets break, lightly spray them with water from a distance (very gently) or use a smaller piece of the sheet.
4

Prepare your breading station: in a wide plate, pour 50 g of flour. In a small bowl, beat 60 g of egg (1 egg) with a fork. Melt the remaining butter (about 45 g set aside for greasing — you can divide the amount) in a saucepan and set aside to cool, so it is liquid but not boiling.

Ingredients: Wheat flour, Egg, Butter
Use a wide plate for the flour, a small bowl for the egg, and a silicone brush for brushing the filo. The butter should not be hot — just warm.

Stuffing and rolling

5

Coat each shrimp in a thin layer of flour: take one shrimp out of the marinade, gently shake off the excess (do not dry completely), place it in the flour and coat it with your hand or a fork. This will help the batter stick better. Next, lay one sheet of filo pastry on the board, brush it lightly with melted butter. If the sheet is large, divide it into 2-3 strips wider than the shrimp (this makes wrapping easier). At the end of the strip, place the shrimp (tail towards the center of the strip), lightly brush the top with a bit of egg to help the pastry stick. Wrap tightly: lift the shorter side, wrap the shrimp, and press the edges, then roll it up, securing the end with egg.

Ingredients: Raw peeled shrimp, Filo pastry, Butter, Wheat flour, Egg
Best tools: silicone brush, sharp filo cutting knife, large cutting board. Work in batches of 4-6 pieces to prevent the dough from drying out. If a sheet cracks, use an additional layer of filo. Hold the edges gently — do not tug at the dough, as it will tear.
6

Repeat the wrapping until all the shrimp are used. Place each roll on a baking sheet lined with parchment paper seam side down — this will prevent them from opening during baking. Leave about 2 cm of space between the rolls.

Ingredients: Filo pastry, Egg, Butter
Use a large baking tray (about 30x40 cm) or two smaller ones. Do not place the rolls too tightly — hot air needs to circulate for them to be even and crispy.

Baking

7

Preparing the oven and baking: preheat the oven to 200°C (top-bottom) or 180°C with convection. Just before placing them in the oven, brush the top of each roll with a thin layer of melted butter using a pastry brush (about 45 g used in total for all). Bake in the middle of the oven for 10-12 minutes, until the filo is golden and the shrimp inside is cooked (it should be pink and firm, not gray). If you want a crispier surface, turn on the convection for the last 1-2 minutes or set the grill for 1-2 minutes, being careful not to burn.

Ingredients: Filo pastry, Butter, Raw peeled shrimp
Use the convection setting if you have it, but reduce the temperature by 20°C if the oven is not even. Check the color through the glass — a golden color of the filo and pink flesh of the shrimp is an indicator of readiness. Do not bake longer than 12-14 minutes — the shrimp will become rubbery.

Serving

8

Remove the baking tray from the oven and let the rolls sit for 1-2 minutes so the butter can slightly firm up, making them easier to handle. Arrange the shrimp on a long platter or appetizer plates, drizzle with the juice from the other half of the lemon, sprinkle with fresh, finely chopped parsley, and, if using, a pinch of chili flakes and/or toasted sesame seeds.

Ingredients: Lemon, Parsley, Chili flakes, Sesame
Use kitchen tongs to lift the rolls to avoid breaking their structure. Serve immediately — filo loses its crispness after cooling down.

Storage

9

Storing leftovers: it is not recommended to store wrapped, baked shrimp for a long time, as the dough will lose its crispiness and the shrimp will change texture. If you must store them, place them in a closed container and keep in the refrigerator for a maximum of 24 hours. To reheat and restore crispiness — preheat the oven to 180°C and heat for 5-7 minutes.

Do not reheat in the microwave — it will become rubbery and soft. Best enjoyed right after baking.

Fun Fact

💡

Filo pastry has Turkish and Balkan roots; it is traditionally used in dishes such as baklava or börek. Shrimp wrapped in filo is a modern fusion of Mediterranean cuisine and Asian seafood.

Best for

Sylwester przyjęcie koktajlowe kolacja degustacyjna

Tips

🍽️ Serving

Serve hot on a long platter with lemon wedges. Include small bowls of yogurt-lemon sauce or mayonnaise-chili sauce (can be prepared separately). If you are making multiple servings, roll the shrimp in advance and bake in batches just before serving.

🥡 Storage

Store cooked shrimp in an airtight container in the refrigerator for up to 24 hours. To reheat, use the oven at 180°C for 5-7 minutes to regain crispiness. Do not refreeze cooked shrimp.

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