Shrimp Avocado Cucumber Bites (Print Version)
# Ingredients:
→ For Cajun Shrimp
01 -
1 lb large shrimp, peeled and deveined
02 -
2 garlic cloves, finely minced
03 -
1 Tbsp cilantro, finely chopped, plus more to garnish
04 -
1 tsp paprika
05 -
1/2 tsp cayenne pepper
06 -
1/2 tsp sea salt
07 -
1/4 tsp black pepper
08 -
2 Tbsp olive oil, divided
→ For Avocado Spread
09 -
1 avocado
10 -
1/4 tsp salt
11 -
1 Tbsp lime juice, plus more to squeeze over finished appetizers
12 -
1 English cucumber, sliced into 22 rings
# Instructions:
01 -
Place shrimp in a large mixing bowl and pat dry with paper towels. Add minced garlic, 1 Tbsp cilantro, 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper, and 1 Tbsp olive oil. Stir well to combine.
02 -
Heat a large heavy pan over medium-high heat with 1 Tbsp olive oil. Once the oil is hot, add shrimp in a single layer and sauté for 2 minutes per side or until cooked through.
03 -
In a small bowl, mash together 1 avocado, 1/4 tsp salt, and 1 Tbsp lime juice until creamy.
04 -
Divide the avocado spread over 22 cucumber slices. Place one cooked shrimp on top of each cucumber slice. Squeeze fresh lime juice over the bites and garnish with finely chopped cilantro. If not serving immediately, cover and refrigerate for up to 4 hours.
# Notes:
01 -
Refrigerate the prepared appetizers for up to 4 hours if not serving immediately.