1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. In a medium skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Add the shrimp to the skillet. Season with half the salt, black pepper, smoked paprika, and optional red pepper flakes. Cook shrimp for 2–3 minutes per side until just pink and opaque. Remove from heat and stir in lemon zest and chopped parsley. Let cool slightly.
4. On a lightly floured surface, roll out the puff pastry sheet into a roughly 12×12 inch square. Cut the pastry into 8 equal squares.
5. Place a spoonful of shrimp mixture in the center of each square. Be generous but don’t overfill, or the dough might burst while baking.
6. Bring the corners of each square up and pinch them together to seal, forming a little “bomb”. You can twist the top slightly to secure it better.
7. Place the shrimp bombs seam-side down on the prepared baking sheet. Brush the tops with the beaten egg to give them a beautiful golden color.
8. Bake for 18–20 minutes, or until the pastry is puffed and golden brown. Keep an eye on them—the smell of garlic and butter will be your best guide! Let cool for 5 minutes before serving.

One personal tip: when sealing these bombs, I like to use a little water on the edges of the dough to help them stick better. It’s a trick I learned from my grandmother’s kitchen, standing on that little stool beside her, watching how she made every dish feel like a labor of love. It’s those small details that make all the difference.