Ateliers et Saveurs reinvents itself

We now offer a virtual alternative, so that everyone at home can continue to refine their culinary techniques, mixology skills and knowledge of wine, while being entertained and respecting social distancing measures.

Meet our chefs from the comfort of your kitchen and carry out all of your favorite workshops!


Discover all of our videoconference classes


Crispy panko shrimps, cilantro and ginger with a lime and tequila mayo

Tapas, Salted

Shrimps marinated in ginger, then breaded in Japanese breadcrumbs and served with lime mayonnaise and tequila, garnish with cilantro.


Recipe for 12 tapas

For the shrimps

12 Unit(s)
Peeled medium shrimps, tail-on
10 Gr
Fresh ginger
4 Sprig(s)
Fresh cilantro
30 Gr
Wheat flour
1 Unit(s)
30 Gr
Japanese breadcrumbs (panko)

For the lime and tequila mayo

1 Unit(s)
Egg yolk
15 Ml
Dijon mustard
1 Unit(s)
200 Ml
Vegetable oil
15 Ml
  • Vegetable oil
  • Salt and pepper

Preparation time: 30.00 min

Preheat your four at 375.00 °F

  • General preparation

    Chop the coriander leaves very finely. Peel and finely grate the ginger. Zestez and juice the lime.

  • Shrimps preparation

    Mix the shrimp with the ginger, season with salt and pepper and marinate for 15 minutes. Dip the shrimps in flour, then beaten egg and finally into the Panko. Place breaded shrimps on a baking sheet, drizzle with vegetable oil and bake for 8 minutes.

  • Lime and tequila mayo preparation

    In a bowl, whisk egg yolks with lime juice, tequila and mustard. Stir in vegetable oil in a drizzle, whisking constantly until the mayo thickens. Add the lime zest and season with salt and pepper.

  • To serve
    Serve your shrimps on a line of lime and Tequila mayonnaise, and garnish with the cilantro.

Panko is a Japanese breadcrumbs made from flakes of crispy wheat bread. Compared to traditional bread crumbs, it's bigger and drier and most importantly: the crispy side remains after cooking.

Share this unique and tasty

Private and Corporate Events