BBQ Shrimp Cocktail with Mango Salsa & Guacamole
with lime, cress & homemade tortilla chips
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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).
- 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.
- 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.
- 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.
