Name: Apricot Shrimp Carpaccio With Avocado Cream Sauce Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 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

Nutrition

4-5 tablespoons

Serving Size

198

Calories

4.6 g

Protein

17.2 g

Fat

9.7 g

Carbohydrates

3.1 g

Saturated Fat

3.9 g

Sugar

28 mg

Cholesterol

4.5 g

Fiber

115 mg

Sodium

Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.

About recipe

My delicate Apricot Shrimp Carpaccio with Avocado Cream Sauce recipe is a refreshing summer seafood delicacy with vibrant colors and unique flavors.

Apricot Shrimp Carpaccio on a white table decorated with greens

What is the best season to make this recipe?

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! 🙂

What are the health benefits of this dish?

Apricot Shrimp Carpaccio includes many useful things when it comes to nutrition:

Shrimp offers lean protein which is beneficial for the muscles.
Apricots are rich in antioxidants, which help in improving your skin.Avocados are full of dietary fiber, Vitamin A, Vitamin C, Vitamin K, antioxidants, and Potassium. They even have more than bananas.
Arugula contains various antioxidants, including vitamin C and beta-carotene.

All of these make this appetizer not only light and delicious, but also nourishing.

Apricot Shrimp Carpaccio on a plate with a bottle of port wine on a side

Where can I buy the required ingredients?

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.

Can I substitute any of the ingredients in this apricot shrimp carpaccio?

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.

Apricot Shrimp Carpaccio on a plate

Can you make this appetizer to be part of a menu?

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.

Which drinks do pair well with this apricot shrimp carpaccio?

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.

Apricot Shrimp Carpaccio on a plate with a glass of wine in a left hand

How long can I store the leftovers?

While Apricot Shrimp Carpaccio is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.

Recipe Tips & Tricks:

Chilling. Your shrimp and apricots should be well-chilled before assembly. This preserves their flavors and textures.
Plating perfection. Artfully arrange the shrimp and apricot slices on a plate. Garnish with micro arugula and a drizzle of high-quality olive oil and rosé wine vinegar for an appetizing touch.

I hope you will enjoy this summer Apricot Shrimp Carpaccio!

Apricot Shrimp Carpaccio on a plate with two glasses of port wine

Made this recipe?

Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

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Steps

1 Done 5 min	Prepare ingredients Prepare all ingredients on a table. Wash radish, avocado, apricot and arugula. Slice apricot and radish.
2 Done 10 min	Prepare shrimp Clean and peel shrimp. Wash shrimp and slice shrimp.
3 Done 5 min	Make sauce 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 Done 5 min	Roll out shrimp 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 Done 35 min	Decorate and season 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 Done	Serve Your Apricot Shrimp Carpaccio is ready. Enjoy!