Firecracker Shrimp Canapés
Spicy shrimp really make a statement as they sit on puff pastry bases.
Servings: 24 pieces
Calories: 251kcal
Ingredients
- 24 large shrimp raw, peeled, tail on
- 4 sheets Oven Baked Sesame Pancake or 24 puff pastry circles
- 8-10 water chestnuts
- 24 green onion slivers for garnish
Sauce
- 3 tablespoon siracha
- 1 tablespoon soy sauce
- ½ tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 2 tablespoon lime juice
- 1 Tbsp sugar
Instructions
- Mix the sauce ingredients.
- Pour about half the sauce over the shrimp in a bag or shallow bowl and allow to marinate at least 20 minutes and up to a few hours. Reserve the other half for dipping sauce.
- When shrimp are done marinating cook shrimp along with marinate is a skillet over medium high heat. Do not overcook. As soon as shrimp are pink and opaque remove from the pan and allow them to cool.
- Toast the Sesame Pancake in the oven or toaster according to the package instructions. Cut them into 24 base pieces. I used a 2 inch cookie cutter.
- Slice water chestnuts into 24 thin rounds.
- Center a shrimp onto each base, top with a chestnut round and secure with a toothpick. Garnish with a bit of green onion.
Notes
Nutrition is per Firecracker Shrimp
Nutrition
Calories: 251kcal | Carbohydrates: 24g | Protein: 7g | Fat: 7g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 9mg | Sodium: 109mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.1mg