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Avocado and Shrimp Rafts

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Avocados From Mexico Avocado and Shrimp Rafts Heart-Check certified recipe
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Avocado and Shrimp Rafts

This elegant appetizer made with shrimp, avocado and fresh, red bell pepper is easy to make in minutes.

This Heart-Check Certified recipe is brought to you by Avocados From Mexico.

Ingredients

Servings   28   Serving Size   1 raft

  • 2 bell peppers
  • 1 avocado
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 14 medium shrimp, cooked, split lengthwise (about 12 oz.)
  • 1/3 cup salsa (lowest sodium available)

Directions

Tip: Click on step to mark as complete.

  1. Cut bell peppers into 1” squares, about 28 total. Set aside.
  2. In a small bowl, combine avocado with lime juice and salt and mash until mixture is chunky-smooth.
  3. In another small bowl, combine shrimp and salsa. Arrange pepper squares on work surface, skin side down.
  4. Spoon avocado mixture on squares, dividing evenly; top each with half a shrimp and a cilantro leaf, if desired.
  5. Cover with plastic wrap and refrigerate until ready to serve.

Nutrition Facts

Avocado and Shrimp Rafts

CaloriesCalories

25 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

1g Per Serving

Nutrition Facts

Calories 25
Total Fat 1.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.7 g
Cholesterol 15 mg
Sodium 100 mg
Total Carbohydrate 1 g
Dietary Fiber 1 g
Sugars 0 g
Protein 2 g

Dietary Exchanges
free, per two rafts: 1/2 lean meat

 

This elegant appetizer made with shrimp, avocado and fresh, red bell pepper is easy to make in minutes.

This Heart-Check Certified recipe is brought to you by Avocados From Mexico.

Nutrition Facts

Avocado and Shrimp Rafts

CaloriesCalories

25 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

1g Per Serving
×
Calories 25
Total Fat 1.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.7 g
Cholesterol 15 mg
Sodium 100 mg
Total Carbohydrate 1 g
Dietary Fiber 1 g
Sugars 0 g
Protein 2 g

Dietary Exchanges
free, per two rafts: 1/2 lean meat

Ingredients

Servings   28   Serving Size   1 raft

  • 2 bell peppers
  • 1 avocado
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 14 medium shrimp, cooked, split lengthwise (about 12 oz.)
  • 1/3 cup salsa (lowest sodium available)

Directions

Tip: Click on step to mark as complete.

  1. Cut bell peppers into 1” squares, about 28 total. Set aside.
  2. In a small bowl, combine avocado with lime juice and salt and mash until mixture is chunky-smooth.
  3. In another small bowl, combine shrimp and salsa. Arrange pepper squares on work surface, skin side down.
  4. Spoon avocado mixture on squares, dividing evenly; top each with half a shrimp and a cilantro leaf, if desired.
  5. Cover with plastic wrap and refrigerate until ready to serve.

 

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