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shrimp mold recipe
- Total Time: 295 minutes
- Yield: 10 servings 1x
- Diet: Dairy-Free, Gluten-Free, Low-Carb
Description
This vibrant shrimp mold recipe offers a creamy, zesty appetizer that is perfect for entertaining guests without extensive kitchen time. It is an easy make-ahead dish, combining savory shrimp with tropical flavors for an impressive, fuss-free starter ideal for gatherings.
Ingredients
- 450 g (1 lb) raw, peeled, deveined large shrimp
- 250 ml (1 cup) low-sodium vegetable stock
- 5 g (2 teaspoons) agar-agar powder
- 240 ml (1 cup) full-fat coconut cream (or light coconut milk for a lighter version)
- 60 ml (0.25 cup) fresh lime juice
- 1 teaspoon finely grated lime zest
- 1 tablespoon finely grated fresh ginger
- 0.5 to 1 whole bird’s eye chili, finely minced (seeds removed for less heat), optional (or a pinch of red pepper flakes)
- 15 g (0.25 cup) fresh cilantro, finely chopped (plus extra for garnish)
- 5 g (1 teaspoon) granulated sugar
- 0.5 teaspoon fine sea salt, or to taste
- 0.25 teaspoon white pepper, or to taste
- 1 tablespoon olive oil (for greasing mold)
- 30 g (0.25 cup) toasted unsweetened coconut flakes (for garnish)
- 50 g (0.25 cup) finely diced red bell pepper (for garnish)
- 2 tablespoons olive oil (for drizzle)
- 1 tablespoon fresh lime juice (for drizzle)
- 1 tablespoon finely chopped fresh cilantro (for drizzle)
Instructions
- Prep Shrimp: Bring a small pot of unsalted water to a gentle simmer. Add the peeled, deveined shrimp and cook for 2-3 minutes until just opaque and pink. Immediately remove shrimp, transfer to an ice bath to stop cooking, then drain well. Pat dry and chop the shrimp into 1 cm (3/8 inch) pieces. Set aside.
- Bloom Agar: In a medium saucepan, whisk together the vegetable stock and agar-agar powder. Let it sit for 5 minutes to allow the agar-agar to bloom, ensuring a smooth set.
- Dissolve Agar: Place the saucepan over medium heat and bring the mixture to a gentle boil, whisking constantly for 1-2 minutes until the agar-agar is fully dissolved. There should be no grainy texture.
- Flavor Base: Reduce heat to low. Stir in the coconut cream, fresh lime juice, lime zest, grated ginger, minced bird’s eye chili (if using), sugar, salt, and white pepper. Whisk until thoroughly combined and heated through (do not boil after adding coconut cream). Remove from heat once warmed through.
- Combine and Mold: Gently fold in the chopped shrimp and 1/4 cup (15g) chopped fresh cilantro. Lightly grease a 950 ml (4-cup) ring mold or loaf pan with 1 tablespoon olive oil. Pour the shrimp mixture into the prepared mold, smoothing the top with a spatula.
- Chill: Cover the mold loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely firm and set.
- Garnish Prep: While the mold chills, toast the unsweetened coconut flakes in a dry pan over medium-low heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Let cool completely. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon fresh lime juice, and 1 tablespoon finely chopped fresh cilantro for the drizzle. Finely dice the red bell pepper.
- Unmold and Serve: To unmold, dip the bottom of the mold briefly in warm water (about 10-15 seconds), then carefully invert onto a serving platter. Arrange the finely diced red bell pepper and toasted coconut flakes artfully around the base and lightly over the top. Drizzle the lime-cilantro oil in a delicate pattern. Serve chilled with thin crispbreads or cucumber slices.
Notes
For faster chilling, place the covered mold in the freezer for 1-2 hours after initial refrigeration, then move back to the fridge. If you don’t have a mold, use a pretty serving bowl and simply scoop. For a spicier flavor, increase the bird’s eye chili or add cayenne; for milder, omit chili. Ensure agar-agar is fully dissolved for proper setting.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Chilling, Molding, No-Bake
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1/2 cup (120 g)
- Calories: 160 calories
- Sugar: 1 g
- Sodium: 270 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 36 mg