Ingredients1 h 30 m servings 195 cals
- 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 g fat; 17.4 g carbohydrates; 15.6 g protein; 125 mg cholesterol; 154 mg sodium. Full nutrition
ReviewsRead all reviews 10
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!
will make again, used what I had, added tomatoes and grilled the shrimp and pineapple, fantastic recipe, thanks for sharing