Shrimp Cocktail – a quick and easy, crowd-pleasing, rugby-loving, dinner-party starter. The coconut yoghurt with lime makes the perfect dressing to juicy shrimps. Retro!
Serves: 10-12
Ingredients
500g cooked peeled shrimps (thawed if frozen)
1 can sliced mango in syrup, drained and roughly chopped
1 large avocado, peeled, de-stoned and diced
3 tablespoons Greek Style Yoghurt Coconut
1/2 – 1 red chilli, finely chopped
1 sprig of fresh coriander, leaves torn
1 lime
Lettuce and more coriander and chilli to serve.
Method
Place shrimps, avocado and mango in a large mixing bowl.
In a separate smaller bowl, mix yoghurt, chilli, coriander and juice of 1/2 lime.
Pour the yoghurt dressing in the shrimps bowl and toss through.
Serve on a bed of lettuce garnished with more coriander, chilli and lime.
