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.
Course: Appetizer
Cuisine: American
Servings: 24bites
Ingredients
1English cucumbersliced into rounds
AVOCADO MASH:
1lg. avocadomashed
1T.lime juiceplus more for garnish
1/4tsp.kosher salt
CAJUN SHRIMP:
1lb.extra-large shrimp
2clovesgarlicminced
1T. finely chopped cilantroplus more for garnish
1tsp.paprika
1/2tsp.cayenne pepper
1/2tsp.kosher salt
1/4tsp.black pepper
2T.extra virgin olive oildivided
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.