Spanish Tapas Avocado Puree and Shrimp Cocktail
Delight your guests with this vibrant and flavorful Spanish Tapas Avocado Puree and Shrimp Cocktail, the perfect appetizer for any gathering. Creamy avocado puree, infused with fresh lime juice, garlic, and a touch of extra virgin olive oil, forms a luscious base for smoky, paprika-seasoned shrimp. These juicy, pan-seared shrimp are delicately spiced with a hint of cayenne, creating a perfect balance of richness and heat. Served on elegant toothpicks or skewers, this dish is not only visually stunning but also easy to enjoy as finger food. Garnished with fresh parsley, this quick and easy tapas recipe is a masterpiece in under 20 minutes—ideal for casual parties, date nights, or as part of a tapas spread. Keywords: Spanish tapas, avocado puree, shrimp cocktail, easy appetizer, quick seafood recipe.
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Recipe Information
Ingredients
- 2 pieces ripe avocados
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 1 piece garlic clove
- 1 teaspoon sea salt
- 12 pieces raw shrimp (peeled and deveined)
- 1 teaspoon paprika
- 0.25 teaspoons ground cayenne pepper
- 1 tablespoon fresh parsley (chopped)
- 12 pieces toothpicks or small skewers
Instructions
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
Add lime juice, olive oil, minced garlic, and sea salt to the avocado flesh. Mash with a fork until smooth or blend in a food processor for a creamier texture.
Cover the avocado puree and set it aside in the refrigerator while you prepare the shrimp.
Season the peeled and deveined shrimp with paprika, cayenne pepper, and a pinch of salt. Toss to ensure even coating.
Heat a non-stick skillet over medium-high heat. Lightly drizzle with olive oil if needed.
Cook the shrimp for 2–3 minutes per side until they turn pink and are fully cooked but still tender. Avoid overcooking.
Remove the shrimp from the pan and allow them to cool slightly.
To assemble, spoon a dollop of avocado puree onto a small plate or tapas dish.
Thread one cooked shrimp onto a toothpick or small skewer and place it on top of the avocado puree.
Garnish with chopped parsley and serve immediately or slightly chilled.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2552 mg | 111% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 2.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2073 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
