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This Gluten Free Shrimp Taco Dip is layered with Guacamole, Mango Salsa and a fresh Mexican Bean Salad. It's the perfect cool shareable dish for Summer entertaining by the pool or BBQ.
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Gluten Free Shrimp Taco Dip with Guacamole, Mango and Mexican Bean Salad

This Gluten Free Shrimp Taco Dip is layered with Guacamole, Mango Salsa and a fresh Mexican Bean Salad. It's the perfect cool shareable dish for Summer entertaining by the pool or BBQ.
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 340kcal
Author Abbey Sharp

Ingredients

Shrimp Salad

  • 2 ripe avocados
  • Juice of 1/2 lime
  • 1 tbsp 2% Plain Greek yogurt
  • 1/2 jalapeno seeded and deveined
  • 2 tbsp finely minced red onion
  • 2 roma tomatoes seeded and finely chopped
  • 1 lb cooked Choice Harvest shelled deveined shrimp, coarsely chopped
  • Salt and pepper to taste

Bean Salad

  • 1/2 can of black beans rinsed and dried
  • 3/4 cup corn kernels frozen and thawed or fresh and blanched
  • 1 red bell pepper finely diced
  • 1 roma tomato seeded and finely chopped
  • Juice of 1 small lime or 1/2 a large
  • 1 chipotle in adobo sauce finely minced (seeds included or removed if desired)
  • Salt and pepper to taste

Mango Salsa

  • 2 large mangos peeled, seeded and finely diced
  • 2 tbsp reserved red bell pepper minced
  • 2 tbsp green onions finely chopped
  • Juice of 1 lime
  • 2 tsp honey
  • 1/4 cup cilantro chopped
  • Salt and pepper
  • Corn chips for garnish
  • Cilantro for garnish

Instructions

  • In a bowl, mash the avocados with the lime juice and yogurt. Mix in the jalapeno, red onion, tomatoes, and shrimp and season with salt and pepper, to taste.
  • Mix everything together except 2 tablespoons of the red bell pepper in a medium bowl and season with salt and pepper, to taste. Set aside.
  • Mix everything except the corn chips and additional cilantro together in a medium bowl (including the reserved bell pepper) and season with salt and pepper, to taste. Set aside.
  • Layer the avocado shrimp into the bottom of a ring mold or a dessert glass. Top with the bean salad layer, and finish with the mango salsa. Serve with corn chips and extra cilantro, if desired.

Nutrition

Calories: 340kcal