Thai Shrimp Spirals

Campbell's Thai Shrimp Spirals Recipe

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

At a glance

Prep

30 min.

Total

1 hr. 40 min.

Serves

10

Servings: 2 pieces each

Thaw: 40 min.

Bake: 15 min.

Chill: 10 min.

Cool: 5 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

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

How to Make It

  • 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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#61054

Your Recently Viewed Recipes