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Styling by Michael Elliott (Michael Crichton for The Globe and Mail)
Styling by Michael Elliott (Michael Crichton for The Globe and Mail)

Recipe: Shrimp Smorrebrod with Lime and Chili Add to ...

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.

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  • 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.

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