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
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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