Japanese Shrimp and Avocado Appetizers: A Fresh, Flavorful Bite-Sized Treat

If you’re looking for a sophisticated and fresh appetizer that’s sure to impress, Japanese Shrimp and Avocado Appetizers are the way to go. Combining sweet, tender shrimp with creamy avocado and a tangy, flavorful dressing, these bite-sized appetizers deliver a burst of umami in every bite. They’re light, healthy, and pack all the flavors you love from Japanese cuisine.

This dish has become a staple at family gatherings and dinner parties, where guests are always eager to try these delicate bites. I remember making these for the first time during a summer get-together. The combination of flavors was so refreshing, and the presentation was just as beautiful as the taste. Whether you’re serving them at a party or enjoying them as a light starter, these Japanese Shrimp and Avocado Appetizers are sure to be a hit.

Ingredients for Japanese Shrimp and Avocado Appetizers

These appetizers are incredibly simple to prepare, yet they look elegant and taste absolutely divine. Here’s everything you’ll need:

Essential Ingredients:

• Shrimp: 12 large, cooked and peeled (tails on for presentation)
• Avocado: 1 ripe (cut into small cubes)
• Cucumber: 1/2 (thinly sliced)
• Japanese mayonnaise: 2 tablespoons (like Kewpie, for creaminess)
• Soy sauce: 1 tablespoon
• Rice vinegar: 1 teaspoon
• Sesame oil: 1 teaspoon
• Sriracha: 1/2 teaspoon (optional, for a bit of spice)
• Sesame seeds: 1 teaspoon (for garnish)
• Fresh cilantro: 1 tablespoon (chopped, optional for garnish)
• Lime: 1 (for zest and juice)

Step-by-Step Recipe for Japanese Shrimp and Avocado Appetizers

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Servings: 4

Step 1: Prepare the Shrimp

If you haven’t already, cook the shrimp by boiling them in salted water for 2-3 minutes until they turn pink and opaque. Drain and set aside to cool. Once they’re cool enough to handle, peel the shells off, leaving the tails on for a beautiful presentation. Set the shrimp aside.

Step 2: Prepare the Avocado and Cucumber

Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into small cubes. Thinly slice the cucumber into rounds, or if you prefer, you can julienne it for a more elegant touch. Set these aside in a bowl.

Step 3: Make the Dressing

In a small bowl, whisk together the Japanese mayonnaise, soy sauce, rice vinegar, sesame oil, and a dash of sriracha if you like a little spice. This dressing will be creamy with a slight tang, perfectly complementing the shrimp and avocado.

Step 4: Assemble the Appetizers

On a serving platter, arrange the shrimp, avocado cubes, and cucumber slices. Drizzle the dressing over the shrimp and avocado, making sure each piece gets a light coating. Toss gently to combine, if necessary.

Step 5: Garnish and Serve

Sprinkle sesame seeds over the appetizers for a touch of crunch and garnish with freshly chopped cilantro. To add a zesty finish, squeeze a little lime juice over the top or add some lime zest for extra flavor. Serve immediately and enjoy the vibrant, fresh flavors!

Tips for Perfect Japanese Shrimp and Avocado Appetizers

• Use Fresh Shrimp: For the best flavor, use fresh shrimp that are cooked just until tender. Overcooking can make them tough, so be careful with the cooking time.
• Choose Ripe Avocados: Make sure the avocados are perfectly ripe. They should be slightly soft when you press gently but not mushy.
• Customize the Spice: If you love spice, add more sriracha to the dressing or sprinkle some chili flakes on top. If you prefer it milder, leave it out altogether.
• Chill the Appetizers: For an extra refreshing bite, chill the shrimp and avocado mixture in the fridge for about 10-15 minutes before serving.
• Make it a Meal: These appetizers can easily be turned into a main dish. Just serve them over a bed of greens or rice for a light but satisfying meal.

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FAQs

1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them thoroughly before cooking and peeling them.

2. What’s the difference between regular mayonnaise and Japanese mayonnaise?
Japanese mayonnaise, such as Kewpie, is richer, creamier, and slightly sweeter than regular mayonnaise. It’s made with egg yolks instead of whole eggs, giving it a distinct flavor and texture that’s perfect for this recipe.

3. Can I prepare these appetizers in advance?
While you can prepare the shrimp, avocado, and cucumber in advance, it’s best to assemble the appetizers right before serving to prevent the avocado from browning.

4. How can I make these appetizers gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free soy sauce or tamari in place of regular soy sauce.

5. Can I add other ingredients to this dish?
Absolutely! You can add thinly sliced radishes, shredded carrots, or even a small drizzle of wasabi for an added kick.

6. How do I store leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 1-2 days. The avocado may brown slightly, but the dish will still taste delicious.

7. Can I serve this in a different way?
Yes! You can serve these ingredients as a poke bowl with rice or in lettuce wraps for a low-carb option.

8. Can I make the dressing without Japanese mayonnaise?
If you don’t have Japanese mayonnaise, you can substitute it with regular mayonnaise, but it won’t have the same creamy texture. You can also mix mayonnaise with a bit of Greek yogurt to achieve a similar consistency.

9. Is there a vegetarian version of this dish?
You can substitute the shrimp with tofu or tempeh for a vegetarian version. Simply pan-fry the tofu or tempeh for a crispy texture.

10. Can I use a different type of oil for the dressing?
While sesame oil adds a distinct flavor, you can substitute it with another mild oil like avocado oil if you prefer. However, it will lack the signature toasted flavor that sesame oil provides.