Shrimp Cucumber Avocado Bites a light and refreshing appetizer featuring juicy shrimp, creamy avocado, and crisp cucumber—perfect for Lent or any occasion! These bite-sized treats are packed with flavor, easy to make, and great for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large cucumber, sliced into rounds
1 ripe avocado, mashed
½ teaspoon garlic powder
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper
12 medium shrimp, peeled and deveined
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chili powder
1 tablespoon fresh cilantro, chopped (for garnish)
1 teaspoon sesame seeds (optional)
Directions
In a small bowl, mash the avocado with lime juice, garlic powder, salt, and black pepper. Set aside.
Heat olive oil in a skillet over medium heat. Add shrimp, paprika, and chili powder, and cook for 2 minutes per side or until pink and opaque. Remove from heat.
Spread a small amount of mashed avocado onto each cucumber slice.
Top each with a cooked shrimp.
Garnish with chopped cilantro and sesame seeds if desired.
Serve immediately and enjoy!
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Servings: 12 bites
Calories per serving: 90 kcal
Variations
Spicy Kick – I sometimes add a pinch of cayenne or drizzle sriracha over the shrimp for extra heat.
Different Protein – If shrimp isn’t available, I swap it with smoked salmon or grilled chicken.
Extra Creaminess – A dollop of Greek yogurt or cream cheese under the avocado layer makes these even creamier.
Herb Boost – I like to experiment with different herbs like fresh dill or parsley for variety.
Storage/Reheating
These shrimp cucumber avocado bites are best enjoyed fresh. If I need to prepare in advance, I keep the components separate and assemble them just before serving. The avocado can brown over time, so I store it with a layer of plastic wrap pressed directly onto its surface. Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days and reheated gently in a skillet or microwave.
FAQs
Can I make these ahead of time?
I recommend assembling them just before serving to keep the cucumber crisp and the avocado fresh. However, I can prepare the ingredients ahead of time and store them separately.
What can I use instead of shrimp?
Smoked salmon, grilled chicken, or even tofu can work as great alternatives.
How do I prevent the avocado from turning brown?
I always mix it with lime juice and store it with plastic wrap pressed against the surface to slow oxidation.
Can I use frozen shrimp?
Yes! I thaw frozen shrimp in cold water, pat them dry, and then cook them as directed.
What other toppings can I add?
I sometimes sprinkle feta cheese, red pepper flakes, or everything bagel seasoning for extra flavor.
Conclusion
These Shrimp Cucumber Avocado Bites are a delicious, healthy, and easy-to-make appetizer that always impresses. With their fresh flavors and simple prep, they’re perfect for any occasion, whether it’s a party, a holiday, or a light snack. I love how versatile they are, and they never fail to be a crowd-pleaser.
Recipe:
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Shrimp Cucumber Avocado Bites
These Shrimp Cucumber Avocado Bites are a light, refreshing, and flavorful appetizer—perfect for Lent, parties, or a healthy snack! Featuring juicy shrimp, creamy avocado, and crisp cucumber, these bite-sized treats are gluten-free, low-carb, and keto-friendly. Ready in just 15 minutes, they’re an easy and elegant dish for entertaining!
- Total Time: 15 minutes
- Yield: 12 bites
Ingredients
1 large cucumber, sliced into rounds
1 ripe avocado, mashed
1 tbsp lime juice
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
12 medium shrimp, peeled & deveined
1 tbsp olive oil
½ tsp paprika
½ tsp chili powder
1 tbsp fresh cilantro, chopped (for garnish)
1 tsp sesame seeds (optional)
Instructions
- In a small bowl, mash the avocado with lime juice, garlic powder, salt, and black pepper. Set aside.
- Heat olive oil in a skillet over medium heat. Add shrimp, paprika, and chili powder, and cook for 2 minutes per side or until pink and opaque. Remove from heat.
- Spread a small amount of mashed avocado onto each cucumber slice.
- Top each with a cooked shrimp.
- Garnish with chopped cilantro and sesame seeds (if desired).
- Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 12 bites
- Calories: 90 kcal
