Gluten-free Shrimp Appetizer Recipe - Mexican Style
Delicious sweet prawns on a bed of avocado, mango salsa, and crispy tortilla chips. Perfect gluten-free appetizer for Christmas or any other party.
Servings: 24
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.
