Shrimp on shredded phyllo flotilla with a coconut-mango sauce

June 6, 2010  •  Category:


If you have some shredded phyllo dough left, this is one idea to consider; make little boats and keep them handy; when you feel like it, make a sauce, cook some shrimps, and serve as an appetizer at your next party or potluck.

This is an easy project as  it can be prepared over several days; prepare the little boats  first and leave them out to dry overnight; the next day, douse them in butter and bake them till golden; keep them until needed. Make the sauce, cook  the shrimps and assemble.

First step: Make the little boats with shredded phyllo dough

Shredded Phyllo can be purchased online through Amazon and at ethnic stores.


  • 1/2 package of shredded phyllo dough
  • 1 cup of clarified butter (will have leftover)
  • equipment:  mini-muffin pans


  1. Pull the strands of dough apart. Gather small bunches and nestle them inside each muffin cup. Place another muffin pan over them to keep them tight and a heavy pan or several over that as well; leave overnight.
  2. The next day, pour one generous teaspoon of butter in each cup; bake in a 350F oven (set the mini-muffin pan on a cookie sheet if your oven heats more from the bottom) and bake until the boats are golden brown, which should take about 15 minutes. Cool and remove the boats  from the pan and place on a flat surface lined with paper towels. At this point, you can keep them in the fridge till needed or use them right away. (I cut off the loose strands with kitchen scissors, optional)

Second step: Make the sauce and cook the shrimps.


  • 1/2 pound of shrimp
  • 1 mango or 1 bag of organic frozen mango cut in dice
  • 1/2 cup of coconut milk (can replace with cream)
  • 1/2 cup of shrimp stock (recipe follows)
  • 3 cloves of garlic, mashed
  • 1 Tablespoon of fresh ginger
  • 3 shallots or 1 small onion or a few stalks of green onion
  • 1 Tablespoon of curry paste (optional)
  • cumin, curry powder as needed, salt, pepper, as needed
  • 1 teaspoon of lemon juice or vinegar
  • chopped parsley to garnish (optional)
  • Vegetable oil, as needed


  1. Start by making the stock: take all the shrimp peels and place in a small saucepan; cover with cold water and bring to a simmer; simmer for 30 minutes. Cool, strain and use for this recipe and keep the rest in the freezer for one month.
  2. Heat some oil in a skillet and add the chopped shallots or onions. Fry till translucent and then add the garlic and ginger; fry for a couple of minutes and then add the spices (curry, cumin) in small quantities first; add the curry paste and let it all meld together for a minute, then add the lemon juice or vinegar, mango diced, and coconut milk and shrimp stock; cook for a few minutes; taste and cool the mixture a bit. Throw in a blender and puree. Set aside till needed.
  3. Heat a bit of oil in a skillet, sprinkle some cumin on the shrimps and fry in the oil for a couple of minutes. Set aside.
  4. Assemble the boats by placing a teaspoon of sauce on each, then a shrimp then a dash of chopped parsley. Serve with additional sauce on the side.


92 Comments  •  Comments Feed

  1. Tim Vidra says:

    Wow! Huge Wow! Officially hungry now!

  2. Joan Nova says:

    Great bite-size treat! I like all the flavors and it’s so attractive.

  3. Christine @ Fresh says:

    I love these nested appetizers you’ve been making recently, this one being no exception. This would be an impressive treat at parties.

  4. Linda Burgett says:

    Very impressive recipe! I am defiantly going to make this. Thanks for posting the recipe!

  5. Sook says:

    The coconut mango sauce sounds delicious!

  6. Vagabonde says:

    These look very appetizing. I wanted to tell you that this afternoon I found a store, not far from my home, which is a Middle Eastern and Mexican grocery. The owner is an Egyptian woman and she has many Middle Eastern ingredients, spices and products. I bought some feta, olives and rose petal jam from Turkey that she had for sale. It will be a good place to look for some of the ingredients you mention in your recipes.

  7. Lorraine @ Not Quite Nigella says:

    That looks lovely and it’s a really nice alternative to pasty cups! 😀

  8. Cooking with Kait says:

    I don’t have any left over shredded phyllo, but this is a great reason to buy some. These are stunning and I love the coconut mango sauce.

  9. sophia says:

    Flotilla? lol, how cute! Ah, you seriously MUST start a catering business. Or something like that. These lovely goodies MUST be shared! If I ever get married, I would hire you in a jiffy, and pay you well! 😉

    I’ve made coconut mango sauce before…though it was a bit different from yours! Mine had cheese in it, hee hee.

  10. Marie says:

    Just perfect for a party, I love this idea!

  11. citronetvanille says:

    Oh que c’est mignon ces petits paniers! j’ai fait une soirée vendredi genre buffet et ces crevettes auraient été parfaites! J’ose à peine imaginer le parfum de ta sauce à la mangue Simplement superbe!

  12. Ivy says:

    This is perfect Joumana and you coconut mango sauce sounds divine.
    Thanks for letting me know about Maida Heatter. It seems that she is quite a celebrity in the States but like Julia Child I only found out about her after the film was out. I have been google searching the past fifteen minutes to find a recipe of hers using cottage cheese. I did find a chapter where she describes how she tasted cottage cheese with strawberries and liked it.

    I don’t know what to say. There are so many similarities to my recipe, it’s as though I had read this before.

  13. Grapefruit says:

    Beautiful! And the sauce sounds awesome.

  14. Jeannie says:

    Aww…just look at those shrimps! They are my favorite! The whole assemble looks delicious, great for party snack.

  15. Laura says:

    WHOOAAAAAAA. That looks so amazing. I heart your blog.

  16. eleni says:

    Oh these are sooo cute… I use shredded phyllo dough in many goodies that I make, but lets not forget that we do have many similarities in our cuisines… Thanks for sharing…

  17. Katerina says:

    Hi Joumana,
    This appetizer looks so cute and delicious. Listen, if you visit Greece this summer, I would be very happy to meet you over a cup of coffee or dinner. In my site you will find my e-mail address. You can contact me about it via e-mail.

  18. noobcook says:

    This is so amazingly cute! love these little bites.

  19. Priya says:

    Thats a cute and delicious appetizier..definitely a crowd pleaser..

  20. Koek! says:

    I’d never even ENCOUNTERED shredded phyllo (clearly I have been living under a rock). But that’s why I keep coming back to your blog — always something new.

  21. Vanessa says:

    Wow, the food here looks amazing and so professional. I love shrimps and find nibbles with them irresistable. I agree with the others, you should offer catering. If you lived closer, I’d hire you straight away!

  22. Rosa says:

    That is very original! I really like that sauce.



  23. Cherine says:

    I love this idea, i bet they taste sooo good!

  24. Anh says:

    This is such a clever recipe!! I have seen the dough you used, but never know what to do with it!

  25. mylittleexpatkitchen says:

    What a wonderful idea for an appetizer. I often use shredded phyllo though mostly for Greek tyropites (cheese pies).
    The sauce looks fantastic and it’s so summery. I’m looking forward to trying it. I love how you made your own shrimp stock by the way.

  26. Joanne says:

    These look like the perfect little amuse bouche! I love that coconut mango sauce. I wonder what else I could put it on…

  27. grace says:

    ‘douse them in butter’–what beautiful words. 🙂
    i’d fill my nests with something different (shrimp and i don’t get along), but it’s a great idea for a handy appetizer!

  28. 12th Man says:

    OMG! It’s breakfast time, and all I can think about it shrimp! Not sure how I’m going to make it through the day, with it stuck in my head that I have to get some on the way home to make this!!

  29. Suman Singh says:

    WOW…what a beautiful looking dish…super yummy…love the presentation n colors in it…too good!

  30. john@heneedsfood says:

    I’ve got to get myself some of that shredded phyllo, it’s gorgeous. And the combination of seafood, mango and coconut … I miss summer!

  31. Sridevi says:

    Wow!! that’s a great starter. Liked the recipe as well.

  32. Simply Life says:

    wow, I love the look of this and I’m sure I’d love the taste too! 🙂

  33. marla says:

    These shrimp boats are perfect for parties. I love mango and coconut, bet my kids would love these too! xo

  34. Rajani says:

    hi joumana, this looks very yum! even for a vegetarian like me, i am thinking of the alternatives!

  35. shrimp recipe says:

    Wow, this is absolutely amazing! I love shrimps and I thought I have tried every possible recipe for it but look at this one! Really great job, here, you’re really good. I will definitely try this one and serve it with some cocktail drinks this weekend. My girlfriends are coming over and I would love to surprise them with a new recipe, lol!
    Thanks for sharing by the way, 🙂

  36. 5 Star Foodie says:

    A very creative appetizer! The coconut mango sauce sounds wonderful with the shrimp!

  37. zurin says:

    that is very creative. Ive nevr used phyllo sheets before…I think its about time i did. these are absolutely charming appetizers…cant go wrong with shrimps …my all time favorite!

  38. FOODESSA says:

    Oh…there go those light and crunchy nests again. One more reminder to put it on my grocery list.
    What a great blend of flavours. I do love shrimp…and this is a great way to adapt them to yet another great recipe.
    Flavourful wishes, Claudia

  39. Jenn, Leftover Queen says:

    Wow, those look absolutely delicious – and beautiful! I’ll take two right now!

  40. fimère says:

    ce que tu nous présentes est un bonheur et pour les yeux et pour les papilles
    bravo et bonne journée

  41. Katie@Cozydelicious says:

    These look wonderful! I love the idea of making the little boats ahead of time and having them handy in case of drop-in guests. How long will they last and stay crisp?

    • Joumana says:

      @Katie: you can keep them for a few days to dry in the muffin cups; once they have been baked with butter, I would keep them for 48 hours max.

  42. Magdalena says:

    This is a great apero and it shrimps look so proudly on those little phylo boats. I wonder if I can get sherred phylo in Paris (to take it to Krakow, as I plan to make Beirut dinner :)))

  43. peter says:

    More adventures in Kataifi. I won’t need leftover phyllo, I’ll just make an array of your mezedes!

  44. SYLVIA says:

    Joumana, you make entertaing look very elegant , and very classy. This is an impressive alternative to traditional shrimp cocktail. I appreciate that all the components could be prepared in advance, and constructed just before serving, and each bite would wonderfully be bursting with adventure in flavor, and go together beautifuly. Bravo!!!

  45. anncoo says:

    This looks awesome and very creative! Must add this in my to do list. Thanks!

  46. elra says:

    Joumana, I always attracted to food that look so pretty. Like this one of yours, it tempted me, sounds delicious as well.

  47. Erica says:

    That sounds and looks really good.. Love mango-coconut combo!

  48. The Gypsy Chef says:

    You’ve out done yourself this time. This looks truly divine! I have everything but the shredded phylo, off the middle eastern store. Love the sound of that sauce!

  49. Amber@Almost Vegan says:

    This looks like such a great little party snack!

  50. sweetlife says:

    i love these, the little cups are great, I must try these for my next party, and the mango sauce sounds just lovely, great the pics


  51. Maria says:

    What a stunning entree this would make!

  52. Sophie says:

    Stunning & fabulous appetizers, dear Joumana!

    So special & apart too!

  53. Faith says:

    This is such an elegant dish, full of great flavor. I especially love how you served it on the spoons — gorgeous!

  54. tigerfish says:

    Mangoes and shrimps are so good together! I know….as I have tried this pair.
    Your appetizer is stunning!

  55. Mary says:

    This is gorgeous. Your food is always so beautiful. That is said with true admiration. I hope you are having a wonderful day. Blessings…Mary

  56. Cool Lassi(e) says:

    They look amazing! I have never heard of a shredded phyllo dough. Divine little cups with heavenly stuffing. I love (almost) everything that you make..You are a great cook dear!

  57. A Canadian Foodie says:

    OMGosh… an esy delicious and timely post. Birthday dinner next week – great little appy idea. Thanks, Joumana!!

  58. Lentil Breakdown says:

    I guess we’re doing a mango tango this week. Yours looks outstanding! Mine? Meh.

  59. Patty Price says:

    Your recipes are outstanding, I love mango, thanks Joumana! I came by to let you know that I left an award for you on my blog, you are such an inspiration, I love seeing what you come up with next!

  60. Jen_from_NJ says:

    I love these perfect little appetizers! Shredded phyllo makes for such a beautiful presentation. The sauce sounds incredible.

  61. Food Jihadist says:

    Wonderful usage of shredded phyllo. Your recipes are always so creative. Cheers!

  62. recettes gourmandes says:

    magnifique recette , c’est vraiment très présentable, pour des invités, j’aime beaucoup l’idée, bisou joumana

  63. FOODESSA says:

    Joumana…I was looking for a contact email for you…am I blind…or you just don’t have one?
    Why you ask…I was just on Pattysfood.blogspot and saw that she honoured you with an award…so there…I wanted to congratulate you ;o))
    BTW…you mentioned your upcoming well deserved vacation…have a fantastic time!
    Ciao for now, Claudia

  64. oum mouncifrayan says:

    toujours des recettes élégantes et des photos magnifiques!!!!!
    grand bravo

  65. Lori says:

    What a great appetizer! I’ve not worked with shredded phyllo before. It really makes things look interesting. The mango sauces sounds so good!

  66. Sue Stephens says:

    You take cooking on to the level of an art form Joumana! Fantastic photos and what a great dish for summer parties in the garden!

  67. deana says:

    I am loving this combo… I have never gotten into this shredded filo but when I see you using it so brilliantly… time to go to the market and pick some up. How I love finger food!

  68. Claudia says:

    I am loving this. The shredded phyllo is just splendid and picture-perfect. This would be a stunner at any gathering and the tastes are amazing.

  69. Doc says:

    Absolutely perfect! Great appetizer portion and lovely flavors. I hope we will continue to have some gulf shrimp to give this recipe a test driv.

  70. Pierre says:

    it must be a treat of texture in the mouth. The crunch and the creamy tangy mango, sweet too! I’d have it with a good chili sauce. And there I am… in heaven. Amazing little treat Joumana.

  71. Nathalie says:

    On dirait des petits nids douillets … très jolis.

  72. MaryMoh says:

    Oh wow…these look fabulous!! With shrimps…my shrimps haha…..I just love it all! Thanks for sharing.

  73. Juliana says:

    Wow, what a nice combination of ingredients…coconut, mango and shrimps…not only sound but look delicious…very creative and I love the pictures 🙂

  74. Devaki says:

    Dear Joumana – This is a perfect summer party hit for sure! Love the fact that you can make it in steps over several days and also the combo of cumin shrimp and mango is lovely. I would definitely use the curry paste 🙂

    Ciao, Devaki @ weavethousandflavors

  75. Lea Ann says:

    What gorgeous little appetizers! Thanks for passing that along.

  76. Mimi says:

    Fabulous fun appetizer.

  77. Azita says:

    this is a perfect appetizer for any occasion and a wonderful mix of flavors and textures. beautiful photos.

  78. Heavenly Housewife says:

    What a fabulously elegant and delicious looking appetiser!
    *kisses* HH

  79. kristy says:

    These look simply stunning! Gosh, you really had me drooling over these shrimps… salivating already. Luckily, I put on my napkin before coming in here. hehe…. Hope you’re having a wonderful day!
    Cheers, kristy

  80. Jagruti says:

    what a cute baskets..looks so wonderful and great pics!!

  81. heni says:

    What an interesting appetizer Middle eastern and tropical … something interesting to try!

  82. Lori says:

    I am just dying to gets my hands on some katafi (I will be checking out Amazon now).

    I asked at the Greek festival where I get it from and they just said I can not get it. I also asked about mastic and they looked at me like I was a two headed dragon. Maybe its my pronunciation.

  83. Myfrenchkitchen says:

    This is a wonderful aperitif for summer!

  84. Viviane, Taste-Buds says:

    These are gorgeous! The combination of flavors seems amazing, why would it not be? I love pretty much ever ingredient in there!

  85. shayma says:

    Joumana I am going to make these for my next cocktail party- what a brilliant idea to have smthg served on a “nest”. I love it. Hope Beirut is treating you well and you are getting pampered. xxx shayma

  86. Julie says:

    Mais comment j’ai pu louper cette fabuleuse recette? Ça a l’air extra, croquant et fondant à la fois… Crevettes + mangue-coco = l’association parfaite pour moi! Félicitations et plein de bisous, profite bien de ton retour aux sources.

  87. Cara says:

    what a great little appetizer, the sauce sounds especially delicious!

  88. Medifast Coupons says:

    Absolutley splendid! What a wonderful showcase of talent, very well done. These will be the hit of any dinner party.

  89. domi says:

    Ces petits nids sont superbes et très gourmands, idéal pour couvé de bonnes idées, bises

  90. Murasaki Shikibu says:

    I love the texture of filo in any format. It adds excitement to food with that signature crunch it gives it.

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