• Nikki Glekas

CRISPY SHRIMP KATAIFI


This is a cool new appetizer I made recently and I just had to share it. It’s a jumbo shrimp wrapped in shredded phyllo dough with a yummy olive aioli to dip it in. These are a blast to make and everyone who eats them loves them. I based this on the concept of a wrapping savory foods in phyllo, which is fairly common in Greek cooking. As you’ve seen, we often make triangles stuffed with all kinds of yummy savory fillings https://www.youtube.com/watch?v=TrrncLx77CE

The cool part about making this appetizer is wrappng the phyllo around the shrimp. The phyllo already comes shredded so all you have to do is assemble everything. First, divide the phyllo into little piles like haystacks. Then, wrap the phyllo around the shrimp and place them all in the oven to cook. Bake the shrimp as directed until they are cooked through and the phyllo is lightly toasted. It really is that simple.

While the shrimp is cooking make the aioli. I just make it in my simple food processor and transfer it to ramekins. When the shrimp have cooled enough to eat you can proceed with dipping them in the olive aioli and enjoying them. These appetizers are best enjoyed warm so I recommend timing them to come out of the oven when your guests arrive. Make sure you make plenty, because they are sure to be a hit!


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!







Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact team@nikkiglekasevents.com or call 203.658.8659.

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