Pro Tips
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The Shrimp Prep: Make sure your diced shrimp are patted dry with a paper towel before adding them to the dough. If they are too wet, the cookies might get a bit mushy instead of fluffy.
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Zest First, Juice Second: Always grate the zest off your lime before you squeeze the juice. The zest holds all the essential oils and gives that fresh, citrusy aroma to your kitchen.
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The "Damp Hands" Trick: Keeping your hands slightly wet while shaping the dough prevents it from sticking to your fingers. It makes the process much faster and cleaner.
Ingredients
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120g Flour: All-purpose works best for a tender crumb.
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60g Softened Butter: Ensure it is at room temperature so it blends smoothly into a dough.
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100g Peeled Shrimp: Diced small so you get a bit of shrimp in every single bite.
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1 Fresh Lime: You will need both the grated zest and 1 tablespoon of the juice.
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1 Egg: Large, lightly beaten to bind everything together.
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1 tsp Baking Powder: This provides the lift to keep them from being too dense.
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Seasoning: Freshly ground black pepper and a pinch of salt.
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Fresh Chives (Optional): Highly recommended for an extra herbal kick.