Home Small Bites Gluten-Free Shrimp Avocado and Mango Stack

Gluten-Free Shrimp Avocado and Mango Stack

by Jan Withington

Gluten-Free Shrimp Avocado and Mango Stack

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

½ pound cooked baby shrimps
1 cup ripe mango, diced
1 avocado, diced
½ red bell pepper, diced
1 small jalapeno pepper, minced
2 tablespoons fresh chives, finely chopped
½ cup Hellmann's Mayo - gluten free
½ stalk celery, minced
1 tablespoon French's Dijon Mustard - gluten free
1 green onion, minced (white and pale part only)
1 tablespoon lemon juice
1 clove garlic, minced
fresh basil for garnish
½ teaspoon McIlhenny Co. Tabasco Sauce - gluten free
salt and pepper

Instructions

  1. In a medium bowl, combine mayo, celery, mustard, green onion, lemon juice, garlic, tabasco sauce, 1 tablespoon of the chives and season with salt and pepper.
  2. Add the shrimps and stir to incorporate the ingredients.
  3. In another small bowl, combine mango, bell pepper and jalapeno pepper.
  4. Using a round cookie cutter, place the diced avocado inside the cookie cutter at the center of the plate. Then top with the mango mixture. Top with the shrimp mixture.
  5. Garnish with basil and chives. Serve
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