Ingredients1 h 30 m servings 195
- Stir the shrimp, bell pepper, pineapple, avocado, onion, cilantro, garlic, serrano pepper, lime juice, salt, and pepper together in a glass or ceramic mixing bowl until evenly combined. Cover, and refrigerate 1 hour before serving.
- Cook's Note
- To prepare wonton crisps - lay packaged wontons in a single layer on a baking sheet, spray lightly with cooking spray and sprinkle with salt. Bake at 375 degrees F (180 degrees C) approximately 10 minutes, until lightly browned.
Per Serving: 195 calories; 8.3 17.4 15.6 125 154 Full nutrition
ReviewsRead all reviews 11
I love this recipe! Being a pescotarian its hard to find good recipes. Although i would add a little bit of lemon juice, too. thank u for this recipe!!!
I have never written a review, however this dish was EXCELLENT! I made it as an appetizer for Easter, and it was the hit of my dinner party! I cut up my raw shrimp and marinated over night in fr...
This is a nice light summer appetizer. I could see serving this in shooters at a late spring/summer get together. I'm a cilantro hater, so I made my usual parsley sub w/no issue. I also chose...
Absolutely delicious~ I brought this to an appetizer party and served it with scoops chips and it was a huge success. I did use more limes and added imitation crab to the recipe.
Very light and refreshing. Perfect for Summer or just to keep it light. Loved the Pinapple addition!
I loved it! I used Mahi Mahi instead of shrimp, & pineapple as well as mango. I also added a Serano pepper which was probably a mistake. I wonder if I should have rinsed the Mahi Mahi off afte...