Chili & lime splashed shrimp

Prep 15 min
Makes 6 servings

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2 340-g pkgs
frozen cooked large shrimp, thawed and peeled
1 tbsp
1/4 tsp
lettuce, or baby spinach


  • Defrost shrimp according to package directions. Pat dry with paper towels. Place in a large bowl. Grate in about 2 tsp (10 mL) peel and drizzle with 2 tbsp (30 mL) juice from limes. Stir in chili-garlic sauce and salt. If making ahead, cover and refrigerate up to 2 hours. Just before serving, line a party bowl or platter with lettuce, then tumble shrimp overtop.

Stock up on frozen shrimp when it’s on sale – it’s a great quick fix for a party. We’ve jazzed them up with lime juice and a spoonful of hot sauce, but you can use whatever you have on hand.


Calories 115, Protein 23.8 g, Carbohydrates 0.8 g, Fat 1.2 g, Fibre 0.1 g, Sodium 361 mg.
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