Best Shrimp Appetizer

With the Holiday season fast approaching, we all want that make-ahead-impressive-tasty hors d’oeuvre to treat your family and friends to.  One of our go-to party faves is our Chili-Lime Shrimp.  Great served hot or cold, with easy to find ingredients, it is the alternative to the frozen ring o’ shrimp.  What’s key here is searing the shrimp well first, to give them lots of flavour.  Then we add the punchy flavours, and of course, do not over cook them.

Purchase either a 16/20 or 21/25 raw e-z peel shrimp (smaller the number, the larger the shrimp).  We like to buy them with the peel still intact, as the shrimp seem to have more flavour and are more protected from the freezing process.

Again, serve this dish straight out of the pan, or chilled.

Chili-Lime Shrimp

20 large shrimp, thawed, peeled and de-veined

2 tbsp oil (for sautéing)

1 shallot, finely chopped

1-2 garlic clove, minced

1 tbsp (or more!) Chili Garlic Sauce (Lee Kum Kee Brand-available at most large grocery stores)

juice of 2 limes

handful of chopped fresh cilantro or parsley

1 tbsp. butter

salt and pepper to taste


Heat a large frying pan over medium-high heat.  When the pan is hot, add a small amount of oil and then the shrimp–don’t crowd your pan.

Cook the shrimp on one side, just until the flesh begins to transform from translucent to opaque, about 1 minutes.  Turn over, cook about 1 more minute undisturbed and then add shallot, garlic and chili garlic sauce.  Toss to coat with sauce, then squeeze in lime juice.  Turn off pan and then toss in cilantro or parsley and butter.  Season with salt and pepper,  chill or serve right away.

This shrimp dish is nice served on platter lined with extra cilantro or parsley sprigs.