Prawn (Shrimp) & Lime Tartlets

Prep Time
Cook Time
Ready In

"A recipe from a national supermakets Christmas magazine. You can use store bought Lime Aioli Seafood Dipping Sauce (which the recipe called for) for they also gave a tip for making your own so have put that in the recipe and added a little extra time to the prep. There is no cooking involved. These tartlets are very small, one or two delicate bites. Please note the recipe specified 36 small prawns/shrimp but did not specify a weight so I have made a guess on the weight."

Original recipe yields 6 servings


  • Serving Size: 1 (189.8 g)
  • Calories 183.3
  • Total Fat - 5.2 g
  • Saturated Fat - 1 g
  • Cholesterol - 212.4 mg
  • Sodium - 1043.3 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.6 g
  • Protein - 23.3 g
  • Calcium - 100.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.1 mg

Step 1

Lime Aioli Seafood Dipping Sauce - Mix mayonnaise, juice and zest and chill till needed.

Step 2

Arrange tart chells on a serving platter and spoon 1/2 teaspoon aioli in the base of each tart shell and place 3 prawns in each.

Step 3

Drizzle with remaining aioli and sprinkle sparingly with chilli flakes, to taste if using.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This is so simple and so good! I used Argintine Prawns - they were a bit larger than what the recipe called for but the are so firm & flavourful. I cooked a half dozen more that needed so I just served then on the side. The phyllo tart shells are hard to find here but are so perfect for any appetizer like this one. The subtle hint of lime in the mayo is perfect. Another recipe that will be repeated over & over.

(26 Mar 2018)


These little things are delicious!...they are so easy to prepare...and make a wonderful presentation...I could see serving these at an elegant get together...the lime aioli sauce is to die for...this was one of our appetizers for our appy night...made for "First Time" tag game...

review by:
(20 Jul 2016)