Fresh, colorful, and elegant, these shrimp avocado appetizer cups are perfect for entertaining. Creamy avocado, tender shrimp, sweet kiwi, and bright pomegranate seeds create a beautiful layered appetizer that is light, refreshing, and easy to make.
Shrimp avocado appetizer cups are a fresh, colorful, and elegant idea for a light appetizer or starter. With creamy avocado, tender shrimp, sweet kiwi, and bright pomegranate seeds, these little layered cups are as beautiful as they are delicious.
They are quick and easy to make and bring a festive touch to any table. The sweet and savory combination works surprisingly well, creating a refreshing appetizer that is perfect for entertaining, holidays, or special occasions.
I first imagined this recipe while thinking about ways to use kiwi in a savory dish. Instead of making a dessert, I decided to create a light appetizer that pairs beautifully with shrimp. The result is a simple yet impressive appetizer that always catches attention.
Table of Contents
Ingredient Notes
Avocado and shrimp: The combination of avocado and shrimp is a classic that always works. The creamy texture of avocado pairs beautifully with the delicate flavor of shrimp. Shrimp also provide protein while avocado adds healthy fats, making this appetizer both delicious and nutritious.
Kiwi: Adding kiwi, which may seem a bit unexpected, brings a sweet and fruity note that brightens these appetizer cups and adds a refreshing contrast.
Pomegranate seeds: Pomegranate seeds add a beautiful pop of color and a light tartness that balances the flavors and makes the whole appetizer even more refreshing. They also bring vitamins and fiber.
Quick tip: To save time, use cooked shrimp that are already peeled and ready to eat. This way you skip the step of peeling and cooking them.
Ingredients:
Note: You can find the printable recipe card at the end of the post..
Makes 6 appetizer cups
- 200 g raw or cooked peeled shrimp (7 oz)
- 1 small avocado
- 2 kiwis
- Juice of 1/2 lemon
- 30 g pomegranate seeds (about 2 tablespoons)
- A large pinch of black pepper
- 2 sprigs parsley, chopped
Optional
- 2 teaspoons olive oil
- 1 pinch salt
- A few drops of Tabasco
How to Make Shrimp Avocado Appetizer Cups
1. If you are using fresh or frozen raw shrimp, bring a small pot of water to a boil, using just enough water to cover the shrimp. Once the water is boiling, add the shrimp and cook for about 5 minutes.
2. Drain in a colander and let them cool before cutting them into two or three pieces.
3. Peel and pit the avocado, then cut it into small cubes. Sprinkle with lemon juice to prevent browning.
4. Peel the kiwis and dice them finely.
5. Finely chop the parsley.
6. Combine everything in a bowl. Add pepper and half of the chopped parsley. You can also add a drizzle of olive oil, a pinch of salt, and a few drops of Tabasco if you like.
7. Mix well, then add the pomegranate seeds.
8. Stir gently, then spoon the mixture into small appetizer cups, taking care not to dirty the edges.
9. Garnish the top of each appetizer cup with a sprinkle of chopped parsley.
10. Refrigerate for at least 30 minutes, or until ready to serve.
Recipe source: Lucie Brisotto
How to Make This Recipe Ahead of Time
You can prepare the mixture up to 4 hours in advance and keep it covered in the refrigerator. Be sure to add lemon juice to the avocado to help prevent browning. For the best presentation and freshness, fill the appetizer cups about 1 hour before serving.
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Shrimp Avocado Appetizer Cups
INGREDIENTS
- 200 g raw or cooked peeled shrimp
- 1 small avocado
- 2 kiwis
- Juice of 1/2 lemon
- 30 g pomegranate seeds about 2 tablespoons
- A large pinch of black pepper
- 2 sprigs parsley chopped
Optional
- 2 teaspoons olive oil
- 1 pinch salt
- A few drops of Tabasco
PREPARATION
- If you are using fresh or frozen raw shrimp, bring a small pot of water to a boil, using just enough water to cover the shrimp. Once the water is boiling, add the shrimp and cook for about 5 minutes.
- Drain in a colander and let them cool before cutting them into two or three pieces.
- Peel and pit the avocado, then cut it into small cubes. Sprinkle with lemon juice to prevent browning.
- Peel the kiwis and dice them finely.
- Finely chop the parsley.
- Combine everything in a bowl. Add pepper and half of the chopped parsley. You can also add a drizzle of olive oil, a pinch of salt, and a few drops of Tabasco if you like.
- Mix well, then add the pomegranate seeds.
- Stir gently, then spoon the mixture into small appetizer cups, taking care not to dirty the edges.
- Garnish the top of each appetizer cup with a sprinkle of chopped parsley.
- Refrigerate for at least 30 minutes, or until ready to serve.
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