Shrimp and Avocado Bites with Wasabi Mayo (WeightWatchers)

01 Oct


  • 1 English cucumber* (the smaller diameter the better)
  • 1 tsp wasabi paste (in the Asian isle at Walmart)
  • 1/4 cup light Miracle Whip
  • 1/2 tsp soy sauce
  • 1 avocado
  • 12 -16 oz medium shrimp*, cooked, peeled, deveined, and thawed
  • 1/2 bunch of cilantro leaves

* You can also use mini cucumbers and small shrimp to make truly bite-sized appetizers

Shrimp and Avocado bites with Wasabi Mayo

1. In a small bowl, combine the Miracle Whip, soy sauce, and wasabi. For those who want the wasabi mayo to be a little more spicy than sweet (like I did), add a pea size of wasabi until you reach the desired taste. If you’d like it to be less spicy, add a tsp of Miracle Whip or a dash of lime juice.

2. Cut the avocado in half and remove the pit. Remove the skin and slice into thin 1/4 inch thick slices. Cut each slice into thirds. Lightly sprinkle the avocado with lime to stop it from browning.

3. Slice the cumber into thin 1/4 inch thick slices. I like to leave the peel on, but I know some people really hate cucumber peel. So that’s up to you.

4. To assemble to bites, place the cucumber slices down first, spread 1/2 tsp of wasabi mayo, place a slice of avocado and a cilantro leave, then top it off with a piece of shrimp.

Based off of the recipe found on WeightWatchers

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Posted by on October 1, 2013 in Appetizer, Asian, Sauce


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