Recipe courtesy of Rocco DiSpirito

Baked Shrimp in Phyllo with Indian Spice Shrimp Wraps and Tomato Chutney

  • Level: Easy
  • Yield: 5 rolls
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3 sheets phyllo dough

Melted butter

1/4 cup ground hazelnuts

1 tablespoon garam masala

5 head-on gulf shrimp

Tomato Chutney:

2 tablespoons butter

1 teaspoon ginger, chopped

1 teaspoon shallots, chopped

1/4 teaspoon garlic, chopped

1 tablespoon sugar

1 teaspoon tomato paste

1/2 cup tomato concasse

1 teaspoon lime juice

1/4 cup cilantro, chopped


Lay a sheet of phyllo out and brush with melted butter. Sprinkle one-third of the hazelnuts and then one-third of the garam masala. Repeat process two more times, placing each new phyllo dough sheet directly on top of the seasoned phyllo sheets. Cut the stack widthwise into 5 strips, place one shrimp on the near end of each strip, and roll. Place the rolls on a lightly greased baking sheet. Bake in a 375-degree oven for 8 minutes.

To make the chutney, melt the butter in a saute pan, and sweat the ginger, shallots and garlic. Add sugar, tomato paste, tomato concasse and cilantro.

Spoon some chutney over each roll before serving it.

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