These Handheld Shrimp Stuffed Clementines are a fresh, colorful appetizer that’s as beautiful as it is delicious. Sweet, juicy clementines become edible bowls filled with tender shrimp, crunchy purple cabbage slaw, and a creamy avocado lime sauce. Naturally gluten-free, low-carb, and ready in just 15 minutes, they’re perfect for parties, brunches, or a light lunch.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
For the Shrimp Filling
- ½ lb cooked shrimp, peeled, deveined, and chopped
- Salt and black pepper, to taste
For the Purple Cabbage Slaw
- 1 cup shredded purple cabbage
- 1 tbsp fresh lime juice (or fresh clementine juice)
- 1 tbsp chopped fresh cilantro
For the Creamy Avocado Lime Sauce
- 1 ripe avocado
- ¼ cup plain Greek yogurt or sour cream
- 1 garlic clove
- 1 tbsp fresh lime juice
- Pinch of salt
For Serving
- 4 large clementines or mandarins
Instructions
1. Prepare the Clementines
Slice the top third from each clementine.
Using a small spoon, carefully remove the fruit segments while keeping the peel intact to create sturdy edible bowls. Reserve the fruit for another use or squeeze a little juice into the slaw.
2. Make the Slaw
In a medium bowl, combine the shredded purple cabbage, cilantro, and lime juice. Toss well and let stand for a few minutes to slightly soften the cabbage while maintaining its crisp texture.
3. Mix the Shrimp Filling
Pat the cooked shrimp dry with paper towels and gently fold them into the cabbage mixture. Season with salt and freshly ground black pepper to taste.
4. Blend the Avocado Sauce
In a blender or food processor, combine the avocado, Greek yogurt, garlic, lime juice, and salt.
Blend until silky smooth. Add a teaspoon or two of water if needed for a creamier consistency.
5. Assemble
Fill each hollowed clementine generously with the shrimp and cabbage mixture.
Finish with a generous drizzle of the creamy avocado lime sauce and serve immediately while chilled.
Tips
- Choose firm, large clementines so the shells hold their shape.
- Dry the shrimp well to keep the filling fresh and crisp.
- Fresh herbs like dill or parsley also pair beautifully with the citrus and seafood.
- For extra texture, sprinkle with toasted pumpkin seeds or sliced almonds just before serving.
- Best enjoyed immediately, though the filling can be prepared several hours ahead and refrigerated separately.
Storage
- Shrimp filling: Refrigerate in an airtight container for up to 1 day.
- Avocado sauce: Store with plastic wrap pressed directly onto the surface to minimize browning.
- Clementine bowls: Hollow out just before serving for the freshest presentation.
