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Shrimp and Pineapple Salsa Bites

Ingredients

Shrimp and Pineapple Salsa Bites

  • 12 flat tortilla corn chips
  • shaved green cabbage
  • 12 Tbsp pineapple salsa
  • 12 medium shrimp peeled cleaned, poached and chilled
  • 12 small slices of avocado
  • fresh lime juice

Pineapple Salsa

  • 1/2 fresh pineapple diced small
  • 1/2 cup red onion minced
  • 1 red chili seeded minced small approximately 1Tbsp
  • 1 tsp garlic minced
  • juice of one lime
  • 1/4 cup fresh cilantro coriander chopped
  • salt and pepper to taste

Instructions

Shrimp and Pineapple Salsa Bites

  1. Lay the tortilla chips out on the serving tray.
  2. Top with a pinch (1Tbsp) cabbage creating a little nest for the pineapple salsa to sit on.
  3. Place 1Tbsp of salsa on top of cabbage trying not to get too much liquid or the chip will quickly get soggy.
  4. Nestle 1 shrimp on top of the salsa.
  5. Top shrimp with 1 slice of avocado and finish with a little squeeze of lime.

Pineapple Salsa

  1. Combine all ingredients and allow flavors to come together. Taste and add salt and pepper as desired.

Recipe Notes

~Using a mandolin to shave the cabbage with give you great results. Getting it thin enough with just a knife could be difficult.

~Leaving the shrimp tails on creates a nice presentation but makes them more difficult to eat. I recommend removing the tails.

~To poach and chill shrimp bring a large pot of salted water to a rolling boil. Drop shrimp in for a minute until they turn pink and opaque. Immediately transfer shrimp to a bowl filled with water and ice. Once cool, drain and store in a covered container in the fridge until ready to use.

~Once an avocado is sliced open it begins to oxidize and turn brown. A little squeeze of citrus on it can help slow the process.

~Making the pineapple salsa ahead of time will allow the flavors to come together. For best results prepare the night before.