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Shrimp and avocado canapés
Shrimp and avocado canapés

Shrimp and avocado canapés

Preparation 20 min
Cooking time 8 min
Servings 4


  • 125 ml (1/2 cup) guacamole (see guacamole recipe)
  • 4 slices of rye bread, toasted, crusts removed
  • Salt
  • Lemon juice
  • 16 shrimp, 21/25 count, or 64 small Northern shrimp
  • 16 capers
  • 16 sprigs of fresh coriander


  1. Prepare the guacamole, cover and set aside.
  2. Cut each slice of toast into four equal croutons. 
  3. In a saucepan, add salt and lemon juice to water and bring to a boil. Poach the shrimp for 5 minutes.
  4. Peel and butterfly shrimp. (If using Northern shrimp, poach for 1 minute, then drain.)
  5. Spread each crouton with guacamole - place one shrimp in the centre, or top each crouton with 4 small shrimp.
  6. Garnish with one caper and a sprig of coriander.
  7. Serve.


The avocado is the key element to making successful guacamole. Choose very ripe avocados, even if it means having to discard some of the spoiled parts.

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