Last Updated on July 31, 2025 by Lisa Keys
Summer Party Time
Let's kick off this party with a shrimp appetizer recipe! Shrimp appetizers always please a crowd. While I love grilled shrimp, this crispy kataifi shrimp with pesto is one of my favorites. With just five ingredients, simple prep, and 11 minutes of baking, you'll guarantee rave reviews for this flavorful, succulent shrimp appetizer. Plus, you can prepare the shrimp in advance and bake them just before your guests arrive. You're welcome!
If you have fresh basil in your summer garden and extra time on your hands don't hesitate to make a homemade pesto for this recipe rather than using a prepared brand. Fresh is always best when cooking in season. You might even like to try my carrot top pesto. It is so good.
What is kataifi
The other main ingredient in this shrimp appetizer recipe is kataifi (also spelled kadayif, kadaifi, katayef, or kataïf). This finely shredded dough resembles angel hair pasta or shredded wheat. We commonly use it in Greek and Middle Eastern desserts. Unlike phyllo dough, which comes in sheets, kataifi is made by drizzling a thin batter onto a hot surface, forming delicate strands. This gives it a unique tangled appearance and a distinctly crispy texture when baked.
You'll find kataifi in the frozen food section of grocery stores, including Indian and Greek specialty stores. Thaw it overnight in the refrigerator before you use it.
How to make Kataifi wrapped shrimp appetizers
- Thaw kataifi overnight in the refrigerator.
- Remove kataifi from package and spread strands out.
- Brush strands with ghee or melted butter.
- Toss cleaned shrimp with pesto.
- Wrap and roll shrimp in kataifi.
- Place shrimp on baking sheet.
- Bake for 10 minutes and then broil for 1 minute.
Shrimp Appetizers
Ingredients
- 1 pound u-15 shrimp, cleaned with tails intact deveined
- 1 jar (4 oz.) prepared pesto or homemade pesto
- 1 box (16oz.) kataifi (shredded phyllo dough), thawed
- ¼ cup ghee
- 1 cup prepared marinara sauce warm
Instructions
- Heat oven 350F. Line baking sheet with parchment paper.
- Toss shrimp with 3 to 4 tablespoons of pesto making sure they are evenly coated.
- Following package directions, lay out kataifi dough on work surface, into 9-inch strands that are 1 ½-inches wide. Brush strands lightly with ghee.
- Working with 1 shrimp at a time, leaving tail end free, wrap kataifi around shrimp and place on baking sheet. Repeat with remaining shrimp and dough.
- Drizzle tops with remaining ghee.
- Bake 10 minutes. Turn on broiler to high and broil just until tops are golden brown and crisp, 30 seconds to 1 minute.
- Transfer shrimp to serving platter. Place marinara in a dipping bowl and serve along side shrimp.
Lisa Keys says
These are so good. One of my most requested family recipes.