Shrimp, Avocado and Kiwi Verrines
If you’re looking for a light, fresh, and original idea for an appetizer or starter, this recipe should please you. Perfect for a dinner party appetizer, these colorful little preparations add a festive touch to your table.
Inspired by a challenge between bloggers centered around kiwi, I first thought of a dessert. But as we were in the middle of Ramadan, I preferred to opt for something savory and refreshing. And since my husband loves shrimp, I looked for a combination that was a bit different, and I found it!
These festive shrimp, avocado, and kiwi verrines are simple, quick to prepare, and above all, full of flavor. The sweet-savory combination works wonderfully, and their colorful presentation always makes a small impact. A great idea to try for Christmas or any other occasion.
Table of Contents
Advice and Details on Ingredients
The avocado-shrimp combination is a classic that always works. The addition of kiwi, a bit more unexpected, brings a pleasant sweet and fruity touch to the palate.
The pomegranate seeds not only add a beautiful color note but also a slight acidity that balances the whole and makes the verrines even more delicious.
These ingredients combined create a verrine that is colorful, aesthetic, and full of freshness, ideal for seafood lovers and those who enjoy light recipes.
In addition to being tasty, these verrines are rich in nutrients: proteins from shrimp, good fats from avocado, vitamins, and fiber from fruits. A healthy and balanced option.
No special cooking skills needed: just cut the fruits and vegetables into small cubes. It’s quick and accessible to everyone.
To save time, use cooked shrimp ready to use, sold in supermarkets. This saves you the chore of peeling and cooking.
Healthy and refreshing appetizer
Ingredients:
NB: Find the printable recipe card at the end of the content.
For 6 verrines
- 200 g raw or cooked, peeled shrimp (7 oz)
- 1 small ripe avocado
- 2 kiwis
- Juice of half a lemon
- 30 g of pomegranate seeds (2 large tablespoons)
- A large pinch of black pepper
- 2 sprigs parsley, chopped
Optional
- 2 teaspoons olive oil
- 1 pinch of salt
- The tip of a teaspoon of Tabasco
Preparation steps :
If you’re using fresh or frozen raw shrimp, bring a small amount of water to the boil to cover the shrimp. When the water begins to boil, add the shrimp and cook for 5 minutes.
Drain in a colander and leave to cool before cutting into two or 3 pieces.
Peel and pit the avocado, then cut into small cubes. Sprinkle with lemon juice to prevent darkening.
Peel the kiwis and dice finely.
Finely chop the parsley.
Mix well, adding pepper and half the chopped parsley. You can add olive oil, a pinch of salt, and Tabasco if you like.
Mix, then add the pomegranate seeds.
Mix before filling small verrines, taking care not to get the edges dirty.
Garnish the top of each verrine with a sprinkling of chopped parsley.
Refrigerate for at least half an hour or until ready to serve.
Recipe source: Lucie Brisotto
Shrimp, Avocado, and Kiwi Verrines
EQUIPEMENTS
- 6 verrines
INGREDIENTS
- 200 g of raw or cooked peeled shrimp
- 1 small ripe avocado
- 2 kiwis
- Juice of half a lemon
- 30 g of pomegranate seeds (2 large tablespoons)
- A large pinch of black pepper
- 2 sprigs of chopped parsley
Optional
- 2 teaspoons of olive oil
- 1 pinch of salt
- The tip of a teaspoon of Tabasco
PREPARATION
- If using fresh or frozen raw shrimp, bring enough water to cover the shrimp to a boil. When the water starts to boil, add the shrimp and let cook for 5 minutes.
- Drain in a colander and let cool before cutting them into two or 3 pieces.
- Peel and pit the avocado, then cut it into small cubes. Sprinkle with lemon juice to prevent it from turning brown.
- Peel the kiwis and also cut them into small cubes.
- Finely chop the parsley.
- Mix everything together, adding the pepper and half of the chopped parsley. You can add the olive oil, a pinch of salt, and the Tabasco if you like.
- Mix then add the pomegranate seeds.
- Mix before filling small verrines, taking care not to dirty the edges.
- Garnish the top of each verrine with a little chopped parsley.
- Refrigerate for at least half an hour or until ready to serve.
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