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My delicate Apricot Shrimp Carpaccio is a refreshing summer seafood delicacy with vibrant colors and unique flavors.
| 10 ounces shrimp |
| 2 apricot |
| 2 radish(es) |
| 1/4 ounce arugula |
| 1/2 lemon(s) |
| 1 avocado |
| 1 tablespoon olive oil |
| 1 teaspoon rosé wine vinegar |
| to taste salt |
My delicate Apricot Shrimp Carpaccio with Avocado Cream Sauce recipe is a refreshing summer seafood delicacy with vibrant colors and unique flavors.
The best season for enjoying my Apricot Shrimp Carpaccio recipe is summer.
Summer blesses us with delicious apricots that burst with sweetness and a small hint of tartness. That combo ideally complements the lightness of the shrimp.
This recipe is also great to step up from the kitchen heat and enjoy something light and bright, with your favorite drink, of course. So good! 🙂
You can buy all of the ingredients at your local farmer’s market or store. Go for wild-caught shrimp for the best flavor and sustainability.
Yes, you can substitute apricots for peaches or nectarines. If you want to make this carpaccio recipe vegetarian, you can use thinly sliced zucchini as the base.
Absolutely, yes! 🙌 Pair it with crispy crackers, or a fresh piece of bread for a light appetizer.
For the main course, you can choose Portuguese-Style Mussels or Octopus In Port Wine.
Finish with a luscious Strawberry Panna Cotta or Kiwifruit Cheesecake.
I love to choose beverages that harmonize with the dish’s flavors. For this recipe, I chose Cálem Port Wine Rosé. The balance from the sweet wine perfectly matched the carpaccio. 🙂
Another alternative is crisp and citrusy white wines like Sauvignon Blanc – they will certainly complement the elegance of this carpaccio.
For a non-alcoholic option, lemonade with mint will add a touch of freshness.
While Apricot Shrimp Carpaccio is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
I hope you will enjoy this summer Apricot Shrimp Carpaccio!
1. Prepare ingredients5 min Prepare all ingredients on a table. Wash radish, avocado, apricot and arugula. Slice apricot and radish. |
2. Prepare shrimp10 min Clean and peel shrimp. Wash shrimp and slice shrimp. |
3. Make sauce5 min Peel and cut avocado. Place avocado in a chopper or blender, a little bit of salt and two tablespoons of fresh lemon juice. Blend it until smooth, if the sauce is too dense, you can add a little bit of water. Transfer avocado sauce to a piping bag. Note: you will have avocado sauce leftovers, you can transfer them to an airtight container or a glass jar and keep in the fridge upto 24 hours, and use with a salad, eggs, rice or potatoes. |
4. Roll out shrimp5 min Place shrimp in between two baking sheets of paper and gently roll out the shrimp with a rolling pin. Cut the paper endings and transfer shrimp carefully onto a serving plate. |
5. Decorate and season35 min Decorate with sliced apricot, radish and arugula. (I like to use baby arugula, but you can use whatever you have). Season carpaccio with olive oil and rosé wine vinegar on top. Using a piping bag, squeeze out the avocado cream sauce on top of the carpaccio. After that, place the apricot shrimp carpaccio in a fridge for 25-30 minutes to marinate and soak up the flavors. |
6. ServeYour Apricot Shrimp Carpaccio is ready. Enjoy! |
