Cajun Shrimp and Avocado Cucumber Bites
Here’s a treat for your taste buds! Spicy blackened shrimp and creamy avocado mash served on top of a cool crunchy cucumber slice. A healthy low-carb appetizer everyone is sure to love.
Servings: 24 bites
Ingredients
- 1 English cucumber sliced into rounds
AVOCADO MASH:
- 1 lg. avocado mashed
- 1 T. lime juice plus more for garnish
- 1/4 tsp. kosher salt
CAJUN SHRIMP:
- 1 lb. extra-large shrimp
- 2 cloves garlic minced
- 1 T. finely chopped cilantro plus more for garnish
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 T. extra virgin olive oil divided
Instructions
- Slice cucumbers into rounds and set on a platter.
- AVOCADO MASH: In a small bowl, mash the avocado with lime juice and salt until creamy. Top cucumber slices with avocado mash.
- CAJUN SHRIMP: Pat dry shrimp with paper towels and place in a large bowl. Add garlic, cilantro, paprika, cayenne pepper, salt, black pepper and 1 tablespoon olive oil. Stir to coat shrimp.
- Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Sauté shrimp about 2-3 minutes per side or until pink and slightly blackened.
- Place a shrimp on top of each cucumber/avocado bite. Garnish with chopped cilantro and a squeeze of lime juice.
- If not serving right away, cover and refrigerate for up to 4 hours before serving.
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