Prawn (Shrimp) and Lime Tartlets

READY IN: 15mins
Recipe by ImPat

A recipe from a national supermakets Christmas magazine. You can use store bought Lime Aioli Seafood Dipping Sauce (which the recipe called for) for they also gave a tip for making your own so have put that in the recipe and added a little extra time to the prep. There is no cooking involved. These tartlets are very small, one or two delicate bites.

Top Review by Jubes

A 5 star recipe Pat - made to celebrate Australia Day as a finger food and enjoyed by all. I substituted some small gluten-free tartlet shells for the regular version. The size of the pastry shell recommended in the recipe would be close to a tart shell made in a minim-muffin pan. I used a good quality store bought aoili that I then added lime juice and zest. I bought Aussie prawns since it is Australia Day ...but they were larger than called for in the recipe- so used two prawns per tart. Sprinkled over gound sea-salt , pepper and extra lime juice to serve. A very pretty presentation that is a perfect party finger food and delicious served with a glass of bubbly. Photo to be posted soon.

Ingredients Nutrition

  • 48 g pastry shells (packet Coles cocktail tarts specified)
  • 36 shrimp (small. peeled, tails removed )
  • chili flakes (dried optional)
  • Lime Aioli Seafood Dipping Sauce

  • 14 cup mayonnaise (whole egg)
  • 12 lime (juice and grated zest of)


  1. Lime Aioli Seafood Dipping Sauce - Mix mayonnaise, juice and zest and chill till needed.
  2. Arrange tart chells on a serving platter and spoon 1/2 teaspoon aioli in the base of each tart shell and place 3 prawns in each.
  3. Drizzle with remaining aioli and sprinkle sparingly with chilli flakes, to taste if using.

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