Recipe for Shrimp and Avocado appetizers - WFSB 3 Connecticut

Recipe for Shrimp and Avocado appetizers

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Here is the recipe for the Shrimp and Avocado Appetizers


  • ¼ c reduced-calorie mayonnaise
  • 1 tsp prepared wasabi paste
  • ½ tsp soy sauce
  • ½ large, seedless cucumber, cut into 24 ¼-inch thick slices
  • ½ medium avocado, quartered and cut into 24 slices
  • 8 oz cooked shrimp (about 24 small), peeled and deveined
  • 2 large, fresh radishes, julienned
  • ¼ c mint leaves, for garnish


For Wasabi Mayonnaise:

  1.  In a small bowl, stir together mayonnaise, wasabi paste and soy sauce until smooth. NOTE: If you can't find wasabi paste, substitute wasabi powder.
  2. Place cucumber slices on a serving platter.
  3. Spread each with ½ tsp of wasabi mayonnaise.
  4. Place a slice of avocado on top and then top each with a shrimp.
  5. Top each with julienned radish and a mint leaf.

Per serving (2 appetizers): 55 cal, 3g total fat, 1 g sat fat, 230 mg sod, 2 g total carb, 0 g sugar, 1 g fib, 5 g prot. PPV: 1