Skip to main content

The Globe and Mail

Recipe: Shrimp Smorrebrod with Lime and Chili

Styling by Michael Elliott

Michael Crichton/The Globe and Mail

Instead of preparing the shrimp like a seafood salad, with a heavy dollop of mayonnaise, this recipe adopts a lighter, ceviche-style marinade. Use a lighter rye so the delicate flavour of the seafood shines through.

Ready time: 1 hour


1 lb shelled shrimp, cooked (preferably small Nordic shrimp)

1/2 cup diced cherry tomatoes

1/3 cup diced celery

Juice of 2 to 3 limes

1 tbsp chopped red Thai chili (or to taste)

1/2 cup roughly chopped cilantro, plus more for garnish

1/4 teaspoon fish sauce (optional)

6 slices light rye bread

Butter, as needed

6 leaves lettuce

Lime zest Black pepper


If using larger shrimp, cut in half lengthwise. In a mixing bowl, combine shrimp, tomatoes, celery, lime juice, chilies, cilantro and fish sauce. Cover and refrigerate for at least 30 minutes or up to 3 hours.

Spread bread with butter. Lay a lettuce leaf on top of each slice. Divide the shrimp mixture equally among the sandwiches. Garnish with lime zest, cilantro sprigs, black pepper and serve.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨