Shrimp Fiesta Appetizer Platter
10 minutes Prep time
20 minutes Cook time
4 Servings
Easy level
Recipe Description
With a trio of SeaPak shrimp, this tasty fusion platter is served with corn on the cob and a trifecta of dipping sauces. It’s the perfect nosh for sharing with friends or family.
Ingredients
- 1 (10-ounce) package SeaPak Coconut Shrimp (includes Orange Marmalade Sauce)
- 1 (9-ounce) package SeaPak Jumbo Butterfly Shrimp
- Half (16-ounce) package SeaPak Parmesan Encrusted Butterfly Shrimp (includes Tomato Romano Sauce)
- 3 ears of corn, husks and silks removed, cut into 2-inch wheels
- 1/3 cup sour cream
- 1/4 cup finely crumbled feta cheese
- 2 tablespoons basil pesto
- 1/3 cup guacamole
- Lime and lemon wedges, for serving
Directions
- Prepare SeaPak Coconut Shrimp, SeaPak Jumbo Butterfly Shrimp and SeaPak Parmesan Encrusted Butterfly Shrimp according to package instructions. Arrange on serving platter.
- Meanwhile, in large saucepan of boiling salted water, cook corn for 5 to 8 minutes or until tender.
- In small bowl, stir together sour cream, feta and pesto.
- Spoon thawed Orange Marmalade Sauce, thawed Tomato Romano Sauce, guacamole and sour cream dip into small serving bowls and arrange on serving platter.
- Finish platter with corn and citrus wedges.
Tip: For whipped sour cream dip, blend sour cream, feta and pesto in small food processor or a blender until smooth and creamy.
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