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Gluten-free Shrimp Appetizer Recipe - Mexican Style
Elena Elliott
Delicious sweet prawns on a bed of avocado, mango salsa, and crispy tortilla chips. Perfect gluten-free appetizer for Christmas or any other party.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer
Cuisine
Mexican
Servings
24
Ingredients
1x
2x
3x
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.
Keyword
Christmas appetizer, gluten-free appetizer, prawn, prawn starter, shrimp appetizer
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