Ingredients
Scale
For the Avocado Base:
- 3 large ripe avocados
- 2 tablespoons fresh lime juice (about 1 lime)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder (optional)
For the Shrimp Mixture:
- 1 pound cooked shrimp, peeled and deveined (medium to large, about 24 pieces)
- ½ cup cherry tomatoes, diced small
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 small jalapeño, seeded and minced (optional)
- ¼ teaspoon salt
- Pinch of black pepper
For Serving:
- Tortilla chips, cucumber slices, or endive leaves
- Extra cilantro leaves for garnish
- Lime wedges
- Hot sauce (optional)
Instructions
- Prepare the avocado base: Cut avocados in half, remove pits, and scoop flesh into a medium bowl. Add 2 tablespoons lime juice, salt, pepper, and garlic powder if using. Mash with a fork until smooth but still slightly chunky. Taste and adjust seasoning if needed. Set aside.
- Prep the shrimp: If using whole cooked shrimp, chop them into bite-sized pieces (about ½-inch chunks). If shrimp are small enough, you can leave them whole.
- Make shrimp mixture: In a separate bowl, combine chopped shrimp, diced tomatoes, red onion, cilantro, 1 tablespoon lime juice, minced jalapeño (if using), salt, and pepper. Toss gently to combine. Let sit for 5 minutes to allow flavors to meld.
- Choose your serving method:
- On chips: Arrange sturdy tortilla chips or crackers on a serving platter. Top each with a spoonful of mashed avocado, then add a portion of shrimp mixture.
- In endive leaves: Separate endive leaves and arrange on platter. Fill each leaf with avocado and shrimp mixture.
- On cucumber rounds: Slice cucumber into ½-inch thick rounds. Top each with avocado and shrimp mixture.
- In appetizer spoons: Use Asian soup spoons or small appetizer spoons for elegant individual servings.
- Assemble: Spoon or pipe about 1 tablespoon of avocado mixture onto each serving vessel. Top with a spoonful of shrimp mixture, ensuring each bite gets shrimp, tomato, and garnishes.
- Garnish and serve: Top each bite with a small cilantro leaf for visual appeal. Arrange lime wedges around the platter. Serve immediately for best texture and flavor, or refrigerate for up to 2 hours before serving.
Notes
- Avocado browning: The lime juice helps prevent browning, but avocado will eventually oxidize. Make these no more than 2-3 hours before serving.
- Shrimp options: Pre-cooked salad shrimp work great and are usually most affordable. You can also use grilled or sautéed shrimp for extra flavor.
- Serving vessel matters: Choose sturdy options that can support the toppings. Flimsy chips will break under the weight.
- Make it spicy: Add more jalapeño or serve with hot sauce on the side.
- Dairy-free: This recipe is naturally dairy-free, but you can add crumbled cheese if desired.
- Assembly tip: Don’t assemble more than 2-3 hours ahead, as avocado can brown and chips/cucumbers can get soggy.
- Scaling: This recipe easily doubles or triples for larger gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook Assembly
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 2-3 bites
- Calories: 145
- Sugar: 1g
- Sodium: 285mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 95mg