Melt the butter with the paprika powder in a pan.

Unfold the phyllo dough and brush it with the melted paprika butter. If needed, layer multiple sheets for sturdier crackers.

Cut the phyllo dough into equal rectangular pieces.

Bake the phyllo crackers until golden brown in a preheated oven at 200 degrees Celsius. This takes about 20 minutes.

Meanwhile, slice the vegetables into thin pieces.

Grate the lime zest and squeeze the juice. Mix the zest and juice with the crème fraîche.

Stack all ingredients on the phyllo crackers. Start with a layer of crème fraîche, then the sliced vegetables, followed by a spoonful of shrimp, and top with cilantro and chili pepper.