Easy Shrimp Appetizer Recipe – Mexican Style
With this Gluten-Free Shrimp Appetizer Recipe, your Christmas lunch just got a whole lot better! Delicious Aussie prawns (shrimps) on juicy and sweet mango salsa, presented on crispy corn mini tortillas. Mouthwatering!! Don’t forget to pin it!
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Hello friends, Christmas time is near! I am not going to write about how this year went past in a blink of an eye, we all know that. I am certain all of us hope for a little less eventful 2022. One thing I look forward to is celebrating Christmas with the family and this easy shrimp recipe is definitely on my Christmas lunch menu. Extremely easy to make and nothing short of impressive!
Ingredients for Gluten-Free Shrimp Appetizer
This recipe is for 24 little prawn tostadas, but feel free to double or triple the recipe for a bigger crowd. Just use the scale recipe button in the recipe card below. Here is what you will need:
- 12 good quality fresh cooked prawns (shrimps), halved lengthways, you will have 24 half-prawns.
- 4 small Mexican corn tortillas, cut into 6 wedges each, makes 24 corn chips. Look for tortillas that are made out of GMO-free or organic corn. Corn is the most modified crop on earth. You should avoid GMO food as much as possible.
- 1 avocado, stoned and mashed. Make sure your avocado is nice and ripe.
- Juice of one lime
Mango salsa:
- 1 large ripe mango, stoned, peeled and finely chopped
- 1/4 red onion, very finely chopped. You can leave the onion out if you are sensitive to onions or have IBS.
- 3 tbsp of freshly squeezed grapefruit juice
- 2 tbsp of freshly squeezed orange juice
- Freshly squeezed lime juice from 1 lime
- Red chili and fresh coriander leaves to garnish
How to make Gluten-Free Shrimp Appetizers – Mexican Style
To make these delicious mini tacos is extremely easy.
- Peel the prawns and cut each lengthwise, refrigerate until needed.
- Preheat the oven to 200’C (400’F)
- Prepare the mini tortillas. Cut the small corn tortillas into 6 wedges.
- Arrange them on a baking tray and bake for 6-8 minutes, until they are crisp. Take the tray out and set it aside to cool.
- Place peeled avocado into a mixing bowl, add freshly squeezed juice of 1/2 lime and using a fork, mash the avocado until it is nice and smooth.
How to make mango salsa
- Peel the mango and dice it into little cubes.
- Add finely diced onions, if using.
- Combine mango and onions along with freshly squeezed lime, orange, and grapefruit juice.
- Set aside or refrigerate if not used immediately.
Assemble Shrimp Appetizers
- Place some mashed avocado on each nacho, followed by mango salsa, prawn, coriander, and chili
Mexican mini shrimp tostadas are ready to be served!
Eat them before they are all gone!
Can I prepare Shrimp Appetizer Recipe ahead of time?
You can prepare all components of the recipe the day before to save some time.
- The mango salsa can be made ahead of time and refrigerated in an air-tight container.
- Prawns (shrimps) can be prepped and refrigerated.
- The corn chips can be baked the day before and stored in an air-tight container at room temperature.
- The only thing I would recommend doing just before you are ready to assemble the tostadas is mashing the avocado. You don’t want brown avocado on Christmas day 😉
On the big day, you will only need to mash the avo and do the assembling.
If you like homemade salsa recipes make sure to try our mango and peach salsa.
Printable Gluten-Free Shrimp Appetizer Recipe
Gluten-free Shrimp Appetizer Recipe – Mexican Style
SAVE THIS RECIPE 💌
We’ll email this post to you, so you can come back to it later!
Ingredients
- 12 good quality fresh cooked prawns shrimps, halved lengthways, you will have 24 half-prawns.
- 4 small Mexican corn tortillas cut into 6 wedges each
- 1 ripe avocado stoned and mashed.
- Juice of one small lime
- 1 large ripe mango stoned, peeled, and finely chopped
- 1/4 red onion very finely chopped. (Leave the onion out if you are sensitive to onions or have IBS)
- 1 grapefruit 3 tbsp of freshly squeezed juice
- 1 orange 3 tbsp of freshly squeezed juice
- 1 lime and freshly squeezed juice once again 😉
- Red chili and fresh coriander leaves to garnish
Instructions
- Peel the prawns and cut each lengthwise, refrigerate.
- Preheat the oven to 200’C (400’F)
- Cut the small corn tortillas into 6 wedges
- Arrange them on a baking tray and bake for 6-8 minutes, until they are crisp. Take the tray out and set it aside to cool.
- Place peeled avocado into a mixing bowl, add freshly squeezed juice of 1/2 lime and using a fork, mash the avocado until it is nice and smooth.
Mango salsa:
- Peel the mango and dice it into little cubes.
- Add finely diced onions, if using.
- Combine mango and onions along with freshly squeezed lime, orange, and grapefruit juice.
- Set aside or refrigerate if not used immediately.
Assemble:
- Place some mashed avocado on each nacho, followed by mango salsa, prawn, coriander, and chili.
Looking for more delicious Christmas recipes? Check out these:
Pear Salad with Rocket and Parmesan
Summer Watermelon Salad With Feta And Mint
We tried this at home and it’s so good! My family enjoyed it and loved it so much. Thanks, for this mouth-watering recipe. We’ll surely make this on repeat.
I love shrimp and Mexican food. What a great way to start a party. The guests will love these.
Made these for our holiday party at work. They didn’t last long!
My family loves this Mexican style shrimp appetizer. It is so easy to make and fun to eat. Must-try!
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On my Christmas list! Looks amazing!
So good!