BBQ Shrimp Cocktail with Mango Salsa & Guacamole
with lime, cress & homemade tortilla chips4.5(304)
Calories
:
618 kcalProtein
:
16.4g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Schaaldieren
- Tarwe
- Gluten
- Mosterd
- Ei
- Mosterd
- Soja
- May contain traces of allergens
Build your perfect festive feast with our special Christmas selection! Made with premium ingredients and a touch of luxury, this delicious starter brings something truly memorable to your Christmas table. Browse all the options in the Christmas category.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Flour tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ piece
Red onion
½ piece
Mango
¼ piece
Persian cucumber
5 g
Cress
½ piece
Lime
40 g
Guacamole
30 g
Cocktail sauce
(Contains: Mosterd, Ei)
½ sachet(s)
BBQ spice rub
Not included in your delivery
1 tablespoon
Olive oil
¼ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2586 kJ
Calories618 kcal
Fat44.3 g
Saturated Fat6.5 g
Carbohydrate35.9 g
Sugar21.8 g
Dietary Fiber6.6 g
Protein16.4 g
Salt1.9 g
Potassium321.2 mg
Calcium39.4 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Peeler or Cheese Slicer
•Skewers
•Baking Sheet with Baking Paper
•Large Bowl
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Preheat the oven to 200°C.
- Cut the tortillas into triangles and transfer to a parchment-lined baking sheet.
- Drizzle with olive oil and season with salt and pepper, then bake in the oven for 6 - 8 minutes.
- Use a peeler or cheese slicer to shave one cucumber ribbon per person. Twist the cucumber ribbons onto skewers, then set aside (see photo).
2
- Peel the mango, then dice both this and the rest of the cucumber.
- Finely chop the onion, then transfer all three to a large bowl.
- Cut half of the lime into wedges and juice the rest.
- To the bowl, add the extra virgin olive oil and some lime juice as preferred. Season to taste with salt and pepper, then toss well to combine.
3
- Pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the shrimp for 2 minutes.
- Add the BBQ rub* and fry for 1 more minute or until done, then remove from the pan and set aside.
*Take care, this ingredient is spicy! Use as preferred.
4
- Tear off the cress or use scissors if preferred.
- Divide the guacamole over serving glasses. Top first with the mango salsa, then with the cocktail sauce and finally with the shrimp.
- Garnish with the cress.
- Serve the tortilla chips and the lime wedges alongside.
