Shrimp Cocktail with Fresh Avocado & Mango Salsa
![Shrimp Cocktail with Fresh Avocado and Mango Salsa](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTUwMywicHVyIjoiYmxvYl9pZCJ9fQ==--bdf3c417f4ec83a61a2020fc145f30a1dfe27908/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_5b75b0cb92cc48e19ab6.jpg)
Yield
10 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | quart |
water
or Court Boullion |
*
|
8 | x |
shrimp
raw (21/25 ct) |
*
|
3 | teaspoons |
red onion
diced |
|
3 | teaspoons |
sweet yellow bell peppers
diced |
*
|
3 | teaspoons |
tomatoes
diced |
|
3 | teaspoons |
sweet red bell peppers
diced |
|
6 | teaspoons |
mangos
diced |
|
8 | teaspoons |
avocados
diced |
|
2 | teaspoons |
lemon juice
|
|
1 | dash |
salt and black pepper
to taste |
*
|
4 | teaspoons |
cilantro
chopped |
|
2 | teaspoons |
olive oil
|
|
2 | cups |
mixed salad greens
micro greens |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
0.9 | l |
water
or Court Boullion |
*
|
8 | x |
shrimp
raw (21/25 ct) |
*
|
15 | ml |
red onion
diced |
|
15 | ml |
sweet yellow bell peppers
diced |
*
|
15 | ml |
tomatoes
diced |
|
15 | ml |
sweet red bell peppers
diced |
|
3E+1 | ml |
mangos
diced |
|
4E+1 | ml |
avocados
diced |
|
1E+1 | ml |
lemon juice
|
|
1 | dash |
salt and black pepper
to taste |
*
|
2E+1 | ml |
cilantro
chopped |
|
1E+1 | ml |
olive oil
|
|
473 | ml |
mixed salad greens
micro greens |
*
|
Directions
Bring water or Court Bouillon to a boil then reduce to a simmer.
Add the shrimp and simmer for 2 minutes.
Remove from the heat, strain shrimp, cover and refrigerate until ready to serve.
In a bowl mix the red onion, yellow pepper, tomatoes, red pepper, mango, and cilantro together. Gently fold in the avocado.
Season with salt and pepper, lemon juice, and olive oil.
Assembly:
Peel the shrimp and dry on a paper towel. Butterfly, devein and present the shrimp with tail-up a plate.
Place a tablespoon of salsa on each shrimp.
Garnish with micro greens.
Recipe Serves: 10 - 8.0 oz Servings
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