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Fresh ginger and coriander shrimp nuggets, exotic salsa


Crispy shrimp nuggets rolled in panko and flavored with fresh ginger and cilantro, served with a spicy mango, cucumber, pepper and fresh tomato salsa.

L'idée déco

Using the fryer gives your nuggets a nice even golden color on all surfaces.


Recipe for 12 Tapas

For the shrimp nuggets

36 Unit(s)
Peeled medium shrimps
4 Sprig(s)
Fresh cilantro
15 Ml
Fresh ginger
1 Clove(s)
1 Unit(s)
50 Gr
Japanese breadcrumbs (panko)
30 Ml
Wheat flour

For the exotic salsa

1 Unit(s)
Fresh mango
0.50 Unit(s)
English cucumber
2 Unit(s)
Italian tomatoes
1 Unit(s)
Red pepper
1 Unit(s)
6 Drop(s)
Chili paste (sriracha)
1 Unit(s)
  • Salt and pepper
  • Olive oil

Preparation time: 30.00 min

Preheat your friteuse at 375.00 °F

  • General preparation

    Cut the tomatoes, mango, pepper, cucumber and shallots in small cubes. Zest and juice the lime.

  • Shrimp nuggets preparation

    In a food processor, chop the ginger, half of the cilantro and the garlic. Add the shrimp and mix a few seconds. Season with salt and pepper and incorporate the egg, flour and half of the bread crumbs. Form 12 little balls using 2 spoons or your palms. Roll those nuggets in the leftover bread crumbs.

    Drop those nuggets in your fryer and fry them until golden brown. Alternatively, in a non-stick pan, drizzle a little bit of olive oil and sear the nuggets on medium heat for 2 minutes on each side. Transfer to a baking sheet and cook in the oven for a few minutes.

  • Exotic salsa preparation

    In a bowl, combine the pepper, shallots, cucumber, tomatoes, mangoes, leftover chopped cilantro and chili paste. Drizzle with olive oil and season with salt and pepper.

  • To serve

    Serve your nuggets on top of a little bed of exotic salsa on the serving dish of your choice.

Using the fryer gives your nuggets a nice even golden color on all surfaces.

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