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Shrimp Shooter Spoons with Avocado Mango Relish Recipe
One flavor-filled bite - coconut-lime shrimp with avocado mango relish, served in an Asian soup spoon for a stylish presentation.
Created for the Hass Avocado Board by Chef Jeff Rossman – Terra Restaurant & Bar.
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Created for the Hass Avocado Board by Chef Jeff Rossman – Terra Restaurant & Bar.
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Re-Calculate: Ingredients
Marinated Shrimp
- 1 lb. peeled, de-veined, uncooked shrimp, medium size
- 3/4 cup fresh lime juice
- 10 oz. canned coconut milk
- Salt and pepper to taste
Prepared Avocado Mango Relish
- 1 each mango, 1/8-inch dice
- 1 each ripe, Fresh Hass Avocado, 1/8-inch dice *
- 1/4 tsp. dry mustard
- 2 Tbsp. fresh lime juice
- 3 Tbsp. granulated sugar
- 1/4 each red onion, minced
Garnish
- Fresh cilantro, as needed
Per order
- Place 3 – 4 chunks of the marinated shrimp in each Asian soup spoon, along with a small amount of the coconut lime sauce. Discard excess sauce.
- Top each spoon with 2 1/2 tsp. Avocado Mango Relish.
- Garnish each spoon with fresh cilantro.
Marinated Shrimp Preparation
- Cut shrimp into 1/2-inch pieces. Combine with 1/2 cup lime juice. Refrigerate for at least 12 hours but no longer than 24 hours, stir several times. Drain off juice.
- Combine shrimp with coconut milk and remaining lime juice. Season with salt and pepper to taste. Refrigerate.
Avocado Mango Relish Preparation
- Combine avocado and mango with seasonings and red onion. Refrigerate.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Comment on the Shrimp Shooter Spoons with Avocado Mango Relish Recipe
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Mango and Avocado Relish/Salsa
We make this salsa and put it on citrus grilled chicken sandwiches that are served on a toasted bun with lettuce and tomato. Also, we serve this with the citrus grilled chicken, roasted garlic and rosemary red potatoes with roasted/grilled zuchinni and yellow squash. Very good.
Kathy - Thu, 02/04/10 - 12:16 pm