Delicious Shrimp with mango and avocado, a rich alternative as a salad before lunch or dinner, and also as a snack for a meeting with friends. It is a very simple recipe to make, it does not have so many ingredients, and the combination of flavors is incredible.
Personally, I think that by far with this type of snack it is great to get out of the ordinary a bit and thus give it more color, and flavor and with it surprise who we want.
If you are in Chile, you can add a little touch of merquén to the shrimp when cooking. He didn’t mention it in the recipe itself, because on this blog they read me from many other countries.
But basically, I suggest spicing it up a bit with some spicy seasoning of your choice.
If you are not a fan of coriander, you can replace it with parsley, but it is necessary to give it a green touch. If you don’t have sour cream, you could replace it with Greek yogurt.
I love making this type of preparation, it is perfect to show off my handmade acquisitions like those saucers, spoons, and clay plates that I was able to buy when I went to Chile and that we bought in Angelmó with my husband, they are so cute and ideal to serve food of pecking
The corn tortilla is by far the ideal base of the preparation itself because it not only provides flavor but also crispness, which makes it more attractive and a feast for the palate.
By far I recommend distributing the ingredients on a table, in addition to the shrimp already cooked, and the sauce made, and that each one prepares them at the moment since with this we prevent the tortilla from softening.
Ingredients
- 32 large fresh and cleaned shrimp
- 2 tablespoons butter
- 2 garlic cloves
- 1/2 teaspoon of salt
- 1/8 teaspoon pepper
- 1/2 teaspoon paprika
- corn toast
- 1 handle
- 2 avocados
- 1/4 tablespoons lime juice
- 1/2 cup chopped red onion
- 1 cup of sour cream
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
Way to Make Shrimp Mango Avocado Salad
- In a skillet melt the butter.
- Sauté the shrimp and minced garlic.
- Season with salt, pepper, and paprika.
- Once ready, place the shrimp in a well.
- In another bowl, mix the avocados cut into squares.
- Add the mango cut the same size as the avocados.
- Add the onion chopped into small squares.
- Season with a pinch of salt and lime juice.
- In another bowl mix the sour cream, and 1/4 cup of lime juice.
- Assemble the snack by placing a piece of tortilla as a base, then add one or two shrimp, on top of the mango/avocado mixture, then add a little sour cream, and finally a little chopped cilantro on top.
Shrimp Mango Avocado Salad
Ingredients
- 32 large fresh and cleaned shrimp
- 2 tablespoons butter
- 2 garlic cloves
- 1/2 teaspoon of salt
- 1/8 teaspoon pepper
- 1/2 teaspoon paprika
- corn toast
- 1 handle
- 2 avocados
- 1/4 tablespoons lime juice
- 1/2 cup chopped red onion
- 1 cup of sour cream
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
Instructions
- In a skillet melt the butter.
- Sauté the shrimp and minced garlic.
- Season with salt, pepper, and paprika.
- Once ready, place the shrimp in a well.
- In another bowl, mix the avocados cut into squares.
- Add the mango cut the same size as the avocados.
- Add the onion chopped into small squares.
- Season with a pinch of salt and lime juice.
- In another bowl mix the sour cream, and 1/4 cup of lime juice.
- Assemble the snack by placing a piece of tortilla as a base, then add one or two shrimp, on top of the mango/avocado mixture, then add a little sour cream, and finally a little chopped cilantro on top.
