Advertisement
Recipes

Tropical Teaser: Thai cocktail shrimp and mango sunrise bevvie

Instant party: Channel the island vibe as the days get longer with a zesty bite and a sweet sipper
Photo by Roberto Caruso Photo by Roberto Caruso

Thai cocktail shrimp

Combine 1/2 tsp lime zest and 2 tbsp lime juice with 1 tsp rice vinegar, 1/2 tsp fish sauce and 1/4 tsp hot chili-garlic sauce in a large bowl. Set aside.

Heat a large frying pan over medium-high. Add 2 tsp canola oil, then 454-g package thawed peeled raw shrimp and 2 tsp brown sugar. Cook, stirring frequently, until shrimp is pinkish-brown, about 2 min per side. Transfer to bowl with dressing. Add 1/4 cup chopped cilantro. Toss to coat and serve. Serves 6.

Mango sunrise

Fill a tulip glass with ice. Pour in 3 tbsp tequila, then 2/3 cup mango juice. Pour 1 tbsp grenadine into the centre of glass so it sinks to the bottom. Swirl gently to mix slightly. Garnish with a lime wedge. Makes 1.

GET CHATELAINE IN YOUR INBOX!

Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

Advertisement
Advertisement