Light and Easy Recipes and Meal Ideas
California Shrimp Cocktail
This simple dish makes a good party appetizer but I've also had it as a meal for lunch. You'll want to cut the cucumber and avocado around the same size and shape of the shrimp. Then just use a carrot peel to hold it together.
This recipe is sponsored by my friends and partners at Seafood at Home. They are a great resource for recipes and ideas for all kinds of seafood.
1 serving is 6 pieces
Recipe makes 12 pieces. Nutrition facts exclude Soy Sauce.
Ingredients
- 1 - 8 oz. bag pre-cooked peeled/deveined frozen shrimp (thawed - tails trimmed off)
- 4 oz Hass avocado (sliced into 12 pieces - as shown in the image above)
- 1 - 2 small cucumbers (sliced into 12 pieces)
- 1 carrot (peeled in 12 thin strips)
- light dusting of chili powder
- soy sauce for dipping
Directions
Place the 12 cucumber slices on a sheet of parchment paper (or cutting board).
Place one avocado slice on top of each cucumber, then one shrimp on top of each avocado slice.
Sprinkle with a very light dusting of chili powder.
Wrap a carrot strip around each set of cucumber, avocado and shrimp.
Place each piece on a dish (flat side down).
Serve with soy sauce.
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