Shrimp and Avocado Carpaccio

Name: Shrimp and Avocado Carpaccio
Yield: 2 servings
Cuisine: American
Ingredients: 8 plus Shrimp; 1 Avocado; 1/8 Onion; 1 1/2 tbsp ★Soy sauce; 1 1/2 tbsp ★Lemon juice; 1 tbsp ★Olive oil; 1 tsp ★Mirin; 3 cm worth ★Grated wasabi from a tube

cookpad.japan @cookpad_jp

I wanted to eat a simple and posh carpaccio with shrimp. The tartness of the lemon makes the sauce refreshing, and it will certainly please your guests.

From the top, it looks like a flower in bloom and it's elegant. You don't need to soak the onion in water. You could add other diced vegetables and make this into a delicious salad. Recipe by LazyHata

I wanted to eat a simple and posh carpaccio with shrimp. The tartness of the lemon makes the sauce refreshing, and it will certainly please your guests.

cookpad.japan @cookpad_jp

I wanted to eat a simple and posh carpaccio with shrimp. The tartness of the lemon makes the sauce refreshing, and it will certainly please your guests.

Saved

Ingredients

2 servings

8plus Shrimp
1Avocado
1/8Onion
For the Wasabi and Lemon Sauce:
1 1/2 tbsp★Soy sauce
1 1/2 tbsp★Lemon juice
1 tbsp★Olive oil
1 tsp★Mirin
3cm worth ★Grated wasabi from a tube

Saved

Steps

1

Thinly slice the onion. Set aside for 10 minutes to reduce bitterness. You can use the raw shrimp as they are, or boil them if you're allergic like me.
2

Put small slits into the back of the shrimp. Open them up, hold them with the back of your knife, and stretch until it pops. Doing this will make even the small and curled shrimps look bigger.
3

Slice the avocado into the same number as the shrimp. Combine the ★ ingredients to make the wasabi and lemon sauce.
4

Arrange by alternating the avocados and shrimp, like the petals of a flower. Top the onions on the center, and serve with sauce.