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Shrimp & Avocado Bites

Ingredients

Shrimp Marinade

  • 1 lb Large shrimp

  • 2 Garlic cloves, minced

  • 2 Tbsp cilantro, chopped

  • 1 Tsp paprika 

  • 1/2 Tsp cayenne 

  • 1/2 Tsp salt 

Avocado Mash

  • 2 Tbsp olive oil 

  • 1 Avocado

  • 1/4 Tsp salt 

  • 1 Tbsp lime juice

  • 2 Tbsp chives, chopped

Rice Cups

(can also be served on sliced cucumber rounds)

  • 1 1/2 Cups sushi rice, rinsed with water

  • 2 Cups water 

  • 1 tsp salt 

  • 3 Tbsp rice vinegar 

  • 1 Tsp sesame oil 

  • 1/2 Tbsp sugar 

Preparation

Shrimp 

  • Put shrimp in a bowl with all the ingredients for the shrimp marinade. Marinate for at least an hour.


  • Add to a skillet on medium-high heat, for about 3 minutes, flipping 1 minute in. Cook until shrimp turns a pinkish orange. Remove and let cool. 


  • Mash avocado with salt and lime juice and set aside.  

Rice Cups

(Shrimp and avocado can be served on cucumber rounds as well if you want to skip making rice cups)

  • Preheat oven to 400. 


  • Cook rice according to instructions, or buy premade sticky rice. 


  • Spray a small muffin tin. Stuff rice inside each cup and press it down so its compact. 


  • Cook in the oven until the rice starts to brown, about 15-20 minutes depending on the size of the muffin tin. 


  • Remove and cool rice on a wire rack. 


  • When ready to serve, put a dollop of avocado mixture and shrimp on top of rice or cucumber. Serve cold. 

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