Seared-Shrimp-Tortilla-BitesServes: Makes 24Print recipe
Cooking Time: 20 minutes

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. 


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

2 to 3 tsp (10 to 15 mL) hot sauce

1 tbsp (15 mL) soy sauce

1 garlic clove, minced

1 ripe but firm mago

24 scoop-shaped tortilla chips

small coriander leave, to garnish (optional)


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.

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Did You Know?

  • did-you-know-2

    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.
  • peanut
    The peanut is also called the earthnut, groundnut and goober pea.
  • peanut-protein
    The peanut contains more protein than any other nut.

Peanut Butter for the Hungry tasteUS

Peanut Bureau of Canada