Sweet Chili Shrimp Carpaccio

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Sweet Chili Shrimp Carpaccio

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Not just another shrimp carpaccio no not this one....this one is mine and I think you will really love the sweet heat of the chili sauce with the refreshing micro greens. This is a show stopper that takes no time to make. You can either use a blow torch or the broiler for this one.



Sweet Chili Shrimp Carpaccio

On 31/07/2011 (Sunday) at 11:48 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3e4qlyx


  • Prep Time:
    10 min
  • Cook Time:
    1 min
  • Ready Time:
    11 min


2 servings


  • 8 medium shimp shelled and devained
  • sweet chili sauce can be bought in most grocery stores
  • fresh lemon juice
  • olive oil
  • micro greens I used onion and alfalfa for taste
  • Kosher salt


Start with your cleaned shrimp and place it under some cling film and using a mallet start pounding it out to about a 1/4 inch thick. You will use a mold of some sort to shape it next so don’t worry about that right now.

Using a mold of any kind shape the pounded shrimp on a plate you can use my example in the photo but any shape works. Now paint on a thin layer of the sweet chili sauce making sure to cover the entire surface.

Now if you want to use a blow torch,  brulee  the sweet chili sauce until it’s bubbling and you can see that the shrimp is cooked almost all the way through. Using a broiler do the same until the sweet chili is bubbling about a min or so.

To finish add your micro greens followed by a drizzle of finishing olive oil, a few grains of kosher salt and some fresh lemon juice. As you can see I used some little plastic bottles and put the lemon juice and olive oil in, it’s just a fun thing for the diner. Enjoy this one, it’s healthy, beautiful and delicious.



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