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Thai Shrimp Spirals

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These amazing appetizers feature marinated shrimp wrapped in tender puff pastry. Served on skewers, they're perfect for dipping in the flavor-packed sauce!

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 15 minutes
  • Chill: 10 minutes
  • Cool: 5 minutes
  • Serves: 10
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Recipe

Ingredients

  • 2 limes

  • 2 tablespoons minced cilantro

  • 2 cloves garlic, minced

  • 2 tablespoons minced peeled ginger root (about a 2-inch piece)

  • 10 ounces uncooked shrimp (20 shrimp), peeled, deveined and tails removed

  • 5 tablespoons low-sodium soy sauce

  • 1 egg

  • 2 tablespoons water

  • 2 tablespoons all purpose flour

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2 teaspoons honey

  • 1 1/2 teaspoons sesame oil

Directions

  1. Grate 2 teaspoons zest and squeeze about 1/4 cup juice from the limes.  Stir the zest, juice, cilantro, garlic and ginger in a small bowl.

  2. Place the shrimp into a medium bowl.  Add 1 tablespoon soy sauce and half the lime mixture and toss to coat.  Cover and refrigerate for 10 minutes.  Reserve the remaining lime mixture for the dipping sauce.

  3. Heat the oven to 400°F.  Beat the egg and 1 tablespoon water in a small bowl with a fork. 

  4. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10-inch square.  Cut into 20 (about 1/2-inch) strips.

  5. Skewer each shrimp with 1 (6-inch) wooden skewer.  Starting at the top, wrap 1 pastry strip around each shrimp, slightly overlapping the pastry and ending just before the tail.

  6. Place the skewered pastries onto 2 baking sheets.  Brush the pastries with the egg mixture.

  7. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 5 minutes.

  8. Beat the reserved lime mixture, remaining soy sauce and water, the honey and sesame oil in a small bowl with a fork or whisk.  Serve with the pastries for dipping.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.

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