Mango Avocado And Shrimp Appetizer

Mango Avocado And Shrimp AppetizerIngredients (6servings):

  • 12 black tiger shrimps, sautéed
  • 1 ripe mango, peeled, stoned and cut into chunks
  • 2 small avocados, stoned and sliced
  • 100g basmati rice (GF)
  • 2 cups salted water for boiling
  • half a lemon
  • 1 bunch of fresh coriander, leaves picked and finely chopped

Ingredients for the dressing:

  • 3 tablespoons lemon juice
  • 2 tablespoons runny honey
  • 3 tablespoons sesame oil
  • 1/2 teaspoon ground chilli (GF)
  • freshly ground black pepper
  • sea salt




Put a large pan with salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water until the water runs clear. Add your rice to the boiling water and boil for around 12 minutes. Remove from the heat, drain in a colander and set aside.

Place the sliced avocados in a bowl and squeeze some lemon juice over it to prevent it from discolouring.

Prepare 6 small bowls. On the bottom of each place the following layers: avocado, rice, coriander, mango and shrimps. Prepare the dressing: in a separate bowl mix the lemon juice, honey and sesame oil, season with chilli, sea salt and pepper. Pour it over the appetizers and put in the fridge for 2 hours.



GF – make sure the ingredient doesn’t contain traces of gluten!


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4 Responses to Mango Avocado And Shrimp Appetizer

  1. Nina says:

    I love this website! so many georgeous recipes <3

  2. Linda says:

    Thanks for the recipe, it looks lovely. I’ll definitely return.

  3. James says:

    A perfect recipe!

  4. JojoK says:

    The best NYE idea I came across ever – simple but yet so elegant and incredibly tasty!

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