Seared Shrimp Tortilla Bites
Nothing beats an appetizer that looks fancy and doesn’t require a whole lot of work. Large shrimp size varies so the yield may vary slightly. If mango is out of season, you could try fresh pineapple or, in a pinch, frozen mango.
- Prep time: 15 minutes
- Cooking time: 4 minutes
- Makes: 24 shrimp bites
Ingredients
Shrimp
| 1 lb (500 g) large peeled uncooked shrimp (about 24) |
| 4 tsp (20 mL) peanut or olive oil |
| 2 garlic cloves, thinly sliced |
| salt, to taste |
| 2 tbsp (30 mL) chopped coriander |
Peanut sauce
| ⅓ cup (75 mL) peanut butter |
| 2 tbsp (30 mL) lime juice (1 to 2 limes) |
| 2 to 3 tsp (10 to 15 mL) hot sauce |
| 1 tbsp (15 mL) soy sauce |
| 2 tsp (10 mL) finely grated peeled ginger |
| 1 large garlic clove, minced |
| 1 ripe but firm mango |
| 24 mini scoop-shaped tortilla chips |
| Garnish: small cilantro leaves (optional) |
Directions
If using frozen shrimp, thaw and pat dry well. Discard tail shell, if still on. Heat oil in a large frying pan over medium-high heat. Add shrimp, garlic and salt. Stir fry until shrimp is pink, about 4 minutes. Toss with coriander. Refrigerate to cool or cover and refrigerate overnight.
Stir peanut butter with lime juice, hot sauce, soy sauce, ginger and garlic. Stir in a little water if needed until a thick sauce-like consistency. Sauce can be made a couple of days in advance then covered and refrigerated.
Peel mango and cut fruit from pit. Dice into ½-inch (1.5 cm) pieces. Just before serving, assemble bites. Spoon about 1 to 1½ tsp (5 to 7 mL) peanut sauce into tortilla scoop. Top with a shrimp, mango piece and coriander leaf if using. Repeat with remaining shrimp. You may have a bit of sauce leftover depending on the number of shrimp you have.
