Prep 15 mins
Cook 4 mins
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. More great recipes can be found online at www.peanutbureau.ca.
- 1 lb large peeled uncooked shrimp (about 24)
- 4 teaspoons olives or 4 teaspoons peanut oil
- 2 thinly sliced garlic cloves
- 1 pinch salt
- 2 tablespoons chopped coriander
- 1⁄3 cup peanut butter
- 2 tablespoons lime juice (1 or 2 limes)
- 3 teaspoons hot sauce
- 1 tablespoon soy sauce
- 2 teaspoons finely grated peeled ginger
- 1 large garlic clove, minced
- 1 ripe but firm mango
- 24 mini scoop shaped tortilla chips
- 1 small coriander leaves (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 1/2-inch (1.5 cm) pieces. Just before serving, assemble bites. Spoon about 1 to 1-1/2 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.