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Te moimoi (boiled shrimp): recipe illustration
Appetizers & nibbles

Te moimoi (boiled shrimp)

Shrimp simply boiled in seawater and perked up with lime, a typical snack from the lagoons of Kiribati. The flesh is firm, sweet and briny, and best eaten lukewarm or cold.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

164 kcal per serving

Protein
24.9 g
Carbohydrates
4.8 g
of which sugars
0.5 g
Fat
4.8 g
of which saturated fat
0.6 g
Fiber
1.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the shrimp in clear water and remove the dark veins along the back; if they're small, you don't necessarily need to peel them.
  2. Bring the seawater to a boil in a large pot. If you don't have seawater, dissolve 35 g of fine salt per liter of water.
  3. Drop the shrimp into the boiling water and cook for 2 to 3 minutes, until they turn pink and opaque.
  4. Drain them right away and spread them on a plate. Drizzle with fresh lime juice and a little coconut oil.
  5. Add the chili and cilantro if using, then serve lukewarm with the lime wedges.

Variations and tips

Grilled version. Grill peeled shrimp for 2 minutes per side with a little salt instead of boiling them.

Using what's easy to find. Replace the seawater with water seasoned with coarse salt and a few bay leaves for a more marine flavor.

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Original Ecomely recipe.