Thai cocktail shrimp


Thai cocktail shrimp
Chatelaine Triple Tested


  • 1/2 tsp lime zest

  • 2 tbsp lime juice

  • 1 tsp rice vinegar

  • 1/2 tsp fish sauce

  • 1/4 tsp hot chili-garlic sauce

  • 2 tsp canola oil

  • 454-g pkg frozen raw shrimp, thawed and peeled

  • 2 tsp brown sugar

  • 1/4 cup chopped cilantro


  • 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.