Shrimp Puff Pastry Triangles

These shrimp pastries were inspired by shrimp de Jonghe, a Chicago-area specialty of shrimp baked with a topping of herbs, garlic, butter and bread crumbs. While shrimp de Jonghe bakes in a casserole dish, these shrimp puff pastry triangles have the same savory flavors, but are instead wrapped in flaky, buttery layers of pastry. They’re elegant enough to serve as an impressive appetizer for dinner parties, but are easy enough to whip up on a weeknight.

The secret to this show-stopping shrimp appetizer is store-bought frozen puff pastry. Simply cut the dough into squares and fill them with a quick garlicky cream cheese and shrimp mixture. Each shrimp triangle is brushed with an egg wash and topped with seasoned panko bread crumbs. The result? Golden pastries with a glorious combination of crisp, crunchy and creamy textures.

Ingredients for Shrimp Puff Pastry Triangles

• Butter: You can use salted or unsalted butter. The recipe calls for 5 tablespoons total: 2 for the bread crumbs and 3 for sauteing the shrimp.
• Panko bread crumbs: Each pastry gets a topping of buttery, toasted panko for an extra layer of crispy, crunchy texture. We don’t recommend substituting regular bread crumbs for panko; they’re not as light and flaky, and won’t deliver the same crunch.
• Shrimp: We recommend medium shrimp (31-40 per pound) for this recipe. They’re meaty enough to not get lost in the filling, but not so large that you need to cut them up. Be sure to remove the tails before cooking them.
• Cream cheese: This recipe calls for garlic-and-herb-flavored cream cheese to spread on the pastries, and to mix into the shrimp filling. Whipped cream cheese spreads easily, but you can use regular cream cheese—soften it first and fold in minced herbs and garlic cloves or garlic powder for extra flavor.
• Sherry: Cooking sherry makes the creamy shrimp filling rich and complex. You can substitute dry white wine for sherry, or chicken broth to make the recipe alcohol-free.
• Herbs and spices: Our shrimp filling is seasoned with garlic powder, minced fresh parsley, dried tarragon and ground nutmeg. You can use dried parsley flakes if you don’t have fresh parsley.
• Puff pastry: We always keep a package of frozen puff pastry in the freezer freezer for impressive finger foods and when we want a flaky crust for casseroles. You need one sheet to make these shrimp triangles, but our collection of quick and easy puff pastry appetizers can help you finish the box. Thaw frozen puff pastry at room temperature for about 20 minutes before assembling the triangles.
• Egg: Brushing the triangles with an egg wash gives them a shiny, golden glow.  Use a pastry brush to coat just the tops of the pastries—too much egg can interfere with the puff pastry rising.

Directions

Step 1: Toast the bread crumbs

Preheat the oven to 400°F. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the bread crumbs and 1/4 teaspoon of garlic powder. Cook and stir until the bread crumbs are golden brown, three to four minutes. Transfer them to a small bowl and wipe the skillet clean.

Editor’s Tip: Bread crumbs can quickly go from toasted to burnt, so don’t walk away from the stove. Frequent stirring will help them brown evenly and prevent scorching.

Step 2: Prepare the shrimp filling

In the same skillet, melt the remaining 3 tablespoons butter over medium heat. Add the shrimp and the remaining 3/4 teaspoon of garlic powder. Cook and stir until the shrimp turn pink and opaque, six to eight minutes .

Reduce the heat to low and stir in 1/3 cup of cream cheese, the sherry, parsley, tarragon and nutmeg. Remove the skillet from the heat.

Step 3: Fill the pastries

On a lightly floured surface, unfold the puff pastry sheet and roll it into a 12-inch square. Cut the pastry into four 6-inch squares. Spread the remaining 1/3 cup of cream cheese over the squares, leaving a 1/2 inch border around the edges. Use a slotted spoon to place roughly 1/2 cup of the shrimp filling on one side of each square.

Editor’s Tip: Spoon the filling on one side of each square, not the center, to ensure enough dough to fold over and seal each pastry.

Step 4: Seal the pastries

Pick up the opposite corner of the dough and fold it over the shrimp filling, creating a triangle. Seal the edges by pressing them with the tines of a fork. Brush the top of each pastry with beaten egg and prick the tops with a fork. Sprinkle with the reserved bread crumb mixture, lightly pressing to adhere.

Editor’s Tip: Time is of the essence when working with puff pastry. It puffs and crisps best when it’s super cold going into the oven, so work as quickly as possible to fill and seal the shrimp triangles. If the pastries have been at room temperature for too long, you can pop them in the fridge for about 15 minutes before baking.

Step 5: Bake

Place the pastries on a parchment-lined baking sheet. Bake them until they turn golden brown, 20 to 25 minutes. Serve the shrimp triangles warm with lemon wedges.

TASTE OF HOME

Recipe Variations

• Add veggies: Saute up to 1/2 cup of finely chopped shallot or onion, sweet bell pepper, spinach or mushrooms with the shrimp for extra color, flavor and aroma.
• Change the seasoning: Sprinkle seafood seasoning into the filling for a bold, zesty flavor, or stir in the zest of one lemon to add a bright, citrus flavor.
• Turn up the heat: Balance the sweet shrimp and rich cream cheese with as much spice as you like. Add heat by stirring a dash of hot sauce, a pinch of crushed red pepper flakes or finely chopped jalapeno into the shrimp filling.
• Use a combination of seafood: Swap out 1/2 pound of the shrimp for an equal amount of crab meat, scallops or lobster.

How to Store Shrimp with Puff Pastry

Since these pastries contain seafood and dairy, they should be stored in the refrigerator. Let the pastries cool, transfer them to an airtight container and use parchment paper to separate the layers. The triangles will last in the fridge for up to four days.

Can you freeze shrimp puff pastry triangles?

Yes, you can assemble and freeze the unbaked shrimp triangles for up to one month. Once assembled, freeze the triangles on parchment-lined baking sheets until firm. Transfer the triangles to a freezer-safe, airtight container or storage bag and keep them frozen until you’re ready to bake, up to one month. Bake the triangles from frozen, but allow 5 to 10 minutes of extra baking time.

Can you make shrimp puff pastry triangles ahead of time?

Yes! You can assemble these pastries and keep them refrigerated up to one day in advance. Just hold off on the egg wash and toasted bread crumbs until you’re ready to bake them.

How do you reheat shrimp puff pastry triangles?

Wrap leftover pastries in aluminum foil or place them on a parchment-lined baking sheet and reheat them for about 10 minutes in a 350° oven. You can also warm the pastries in an air fryer set to 350° for about five minutes.

Shrimp Puff Pastry Triangles Tips

TASTE OF HOME

Can you use precooked shrimp to fill the puff pastry triangles?

We don’t recommend using precooked shrimp in this recipe because they’re more likely to overcook and become tough and rubbery. Stick with fresh, peeled and deveined shrimp to ensure the shrimp filling stays tender.

Can you make the shrimp puff pastry triangles smaller?

Yes, you can make the triangles smaller—it’s perfect for smaller appetizers. When assembling, simply cut the puff pastry sheet into eight squares instead of four and fill each square with roughly 1/4 cup of the shrimp filling.

How do you serve shrimp puff pastry triangles?

You can serve shrimp puff pastry triangles as finger food at parties, as an appetizer at a sit-down meal or as the main course with a fresh green salad. If you’re serving them as a starter, we recommend individually plating each pastry for guests to eat with a knife and fork. No matter how you’re serving them, we recommend baking the pastries just before serving them so the pastry will be flaky and the filling will be warm.