Apricot Shrimp Carpaccio with two glasses of port wine

Apricot Shrimp Carpaccio with Avocado Cream Sauce

Q: When is the best season to make it?

The best season for enjoying my Apricot Shrimp Carpaccio recipe is summer. Summer blesses us with delicious apricots that burst with sweetness and a small hint of tartness. That combo ideally complements the lightness of the shrimp. This recipe is also great to step up from the kitchen heat and enjoy something light and bright, with your favorite drink, of course. So good! 🙂

Q: Where can I buy the ingredients to make this Apricot Shrimp Carpaccio with Avocado Cream Sauce recipe?

You can buy all of the ingredients at your local farmer’s market or store. Go for wild-caught shrimp for the best flavor and sustainability.

Q: Can I substitute any of the ingredients?

Yes, you can substitute apricots for peaches or nectarines. If you want to make this carpaccio recipe vegetarian, you can use thinly sliced zucchini as the base.

Q: Can I make this Apricot Shrimp Carpaccio with Avocado Cream Sauce part of a menu?

Absolutely, yes! 🙌 Pair it with crispy crackers, or a fresh piece of bread for a light appetizer. For the main course, you can choose Portuguese-Style Mussels or Octopus In Port Wine. Finish with a luscious Strawberry Panna Cotta or Kiwifruit Cheesecake.

Recipe

By Helena Updated on May 16, 2026.

My delicate Apricot Shrimp Carpaccio is a refreshing summer seafood delicacy with vibrant colors and unique flavors.

Quick Info:

Prep Time 40 minutes

Cook Time 21 minutes

Total Time 1 hour 1 minute

Servings 2

Serving Size 4-5 tablespoons

Calories 198

Step-by-Step Video:

Ingredients

10 ounces shrimp
250 grams
2 apricots
2 radishes
1/4 ounce arugula
6 grams to decorate
1/2 lemon
1 avocado
I have a homegrown big avocado
1 tablespoon olive oil
1 teaspoon rosé wine vinegar
to taste salt

My delicate Apricot Shrimp Carpaccio with Avocado Cream Sauce recipe is a refreshing summer seafood delicacy with vibrant colors and unique flavors.

What part of the year is it best to make it?

The best season for enjoying my Apricot Shrimp Carpaccio recipe is summer.

Summer blesses us with delicious apricots that burst with sweetness and a small hint of tartness. That combo ideally complements the lightness of the shrimp.

This recipe is also great to step up from the kitchen heat and enjoy something light and bright, with your favorite drink, of course. So good! 🙂

Where can I buy the ingredients to make Apricot Shrimp Carpaccio with Avocado Cream Sauce ?

You can buy all of the ingredients at your local farmer’s market or store. Go for wild-caught shrimp for the best flavor and sustainability.

Can I substitute any of the recipe ingredients?

Yes, you can substitute apricots for peaches or nectarines. If you want to make this carpaccio recipe vegetarian, you can use thinly sliced zucchini as the base.

Can I make Apricot Shrimp Carpaccio with Avocado Cream Sauce part of a menu?

Absolutely, yes! 🙌 Pair it with crispy crackers, or a fresh piece of bread for a light appetizer.

Apricot Shrimp Carpaccio on a plate with a glass of wine in a left hand

For the main course, you can choose Portuguese-Style Mussels or Octopus In Port Wine.

Finish with a luscious Strawberry Panna Cotta or Kiwifruit Cheesecake.

Recipe tips & tricks

Chilling. Your shrimp and apricots should be well-chilled before assembly. This preserves their flavors and textures.
Plating perfection. Artfully arrange the shrimp and apricot slices on a plate. Garnish with micro arugula and a drizzle of high-quality olive oil and rosé wine vinegar for an appetizing touch.

I hope you will enjoy this summer Apricot Shrimp Carpaccio!

Wine pairings and non-alcoholic options

Curated by sommeLeo.

I love to choose beverages that harmonize with the dish’s flavors. For this recipe, I chose Cálem Port Wine Rosé. The balance from the sweet wine perfectly matched the carpaccio. 🙂

Another alternative is crisp and citrusy white wines like Sauvignon Blanc – they will certainly complement the elegance of this carpaccio.

For a non-alcoholic option, lemonade with mint will add a touch of freshness.

How long can I store the leftovers?

While Apricot Shrimp Carpaccio is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.

Ingredients

Need to adjust?

Servings:

10 ounces shrimp 250 grams

2 apricots

2 radishes

1/4 ounce arugula 6 grams to decorate

1/2 lemon

1 avocado I have a homegrown big avocado

1 tablespoon olive oil

1 teaspoon rosé wine vinegar

to taste salt

Nutrition per 1 serving

Serving Size

4-5 tablespoons

Calories

198

Protein

4.6 g

Fat

17.2 g

Carbohydrates

9.7 g

Saturated Fat

3.1 g

Sugar

3.9 g

Cholesterol

28 mg

Fiber

4.5 g

Sodium

115 mg

Please note that I am not a nutritionist. The nutrition information is provided for reference only.

How to make Apricot Shrimp Carpaccio with Avocado Cream Sauce

Step 1. Prepare ingredients 5 minutes

Prepare all ingredients on a table. Wash radish, avocado, apricot and arugula. Slice apricot and radish.

Step 2. Prepare shrimp 10 minutes

Clean and peel shrimp. Wash shrimp and slice shrimp.

Step 3. Make sauce 5 minutes

Peel and cut avocado. Place avocado in a chopper or blender, a little bit of salt and two tablespoons of fresh lemon juice. Blend it until smooth, if the sauce is too dense, you can add a little bit of water. Transfer avocado sauce to a piping bag. Note: you will have avocado sauce leftovers, you can transfer them to an airtight container or a glass jar and keep in the fridge upto 24 hours, and use with a salad, eggs, rice or potatoes.

Step 4. Roll out shrimp 5 minutes

Place shrimp in between two baking sheets of paper and gently roll out the shrimp with a rolling pin. Cut the paper endings and transfer shrimp carefully onto a serving plate.

Step 5. Decorate and season 35 minutes

Decorate with sliced apricot, radish and arugula. (I like to use baby arugula, but you can use whatever you have). Season carpaccio with olive oil and rosé wine vinegar on top. Using a piping bag, squeeze out the avocado cream sauce on top of the carpaccio. After that, place the apricot shrimp carpaccio in a fridge for 25-30 minutes to marinate and soak up the flavors.