Shrimp Pinwheels

Shrimp and avocados wrapped in tortillas makes for a pretty and delicious appetizer.

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  • 1 ripe avocado, halved, seeded, and peeled
  • 1/2 8 ounce package cream cheese, softened
  • 1/4 cup catsup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 1/2 teaspoon chili powder
  • 6 9 - 10 inches red, green, and/or plain flour tortillas
  • 3 cups shredded spinach leaves
  • 2/3 cup smoked almonds, chopped
  • 10 ounces peeled and deveined cooked shrimp, chopped
  • Party picks (optional)
In a medium bowl mash avocado with a fork. Add cheese; stir until smooth. Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp. Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving. To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter. Makes about 36 slices.

nutrition information

Per Serving: cal. (kcal) 82, Fat, total (g) 4, chol. (mg) 19, sat. fat (g) 1, carb. (g) 8, Monounsaturated fat (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 4, vit. A (IU) 340, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 0, sodium (mg) 137, Potassium (mg) 65, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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