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Wasabi Shrimp with Avocado on Rice Cracker


Servings: 8      Prep Time: 5 minutes      Cook Time: 10 minutes

A quick 15 minute appetizer featuring avocado! Adapted from Gaby Dalkin's Absolutely Avocados cookbook.

Feel free to use sushi-grade ahi tuna instead of the shrimp.


1 stalk green onion, green part only
1 tablespoon soy sauce
2 teaspoons sesame seeds
1 teaspoon prepared wasabi paste (or more)
1/4 teaspoon sesame oil salt and freshly ground black pepper, to taste
1/2 pound cooked shrimp, peeled, deveined and chopped
1/2 stalk green onions, chopped thinly
1/4 red pepper or red chili, finely minced
2 ripe avocados 1/2 lime, squeezed
24 rice crackers


In a bowl, add a handful of ice cubes and cold water to cover. With a small or medium sharp knife, cut green onion stalks into 3" lengths. Slice the green onion lengthwise into long thin strips, as thin as possible (see video). Place green onion slivers into ice water. Set aside while you continue with rest of recipe.

In a bowl, whisk together the soy sauce, sesame seeds, wasabi, sesame oil, salt and pepper. Add in the cooked shrimp, green onion and red pepper and toss to coat. Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado into a separate bowl. Add in the lime juice and use a fork to mash the avocado.

Spread avocado on each cracker. Top with a spoonful of the wasabi shrimp. Garnish with green onion curls.

Want to know how to make these fun curly green onions