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+ servings

Shrimp Avocado Cucumber Appetizer

These shrimp appetizers have plump juicy cajun shrimp over creamy avocado and crisp cucumbers drizzled with spicy remoulade sauce. Shrimp cucumber bites are naturally low carb and low calorie with amazing flavor and only 48 calories per bite!
5 from 2 votes
Prep Time 15 mins
Cook Time 5 mins
Marinating time 30 mins
Total Time 50 mins
Course Appetizer, Snack
Servings 30 bites
Calories 48 kcal

Ingredients
  

For the shrimp

  • 2 tablespoons butter salted
  • 2 tablespoons lime juice about two limes, divided
  • 2 tablespoons lemon juice about one large lemon, divided
  • 1 ½ tablespoons Creole or Cajun seasoning see link in notes below for homemade spice blend
  • 1 pound shrimp raw, smallish, peeled (tails off), deveined - size should match diameter of the cucumber slices

For the guacamole

  • 2 medium avocados pitted, peeled, and mashed
  • 2 tablespoons green chili sauce also called green enchilada sauce
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon lemon pepper optional

For serving

  • 1-2 English cucumbers thickly sliced (about ½"). Total amount needed will vary depending on the amount of shrimp and length of cucumber.
  • fresh chives or green onion tops finely chopped
  • Remoulade sauce see link to my homemade remoulade sauce recipe

Instructions
 

For the shrimp

  • Place salted butter, 1 tablespoon of lime juice, 1 tablespoon of lemon juice, 1 tablespoon creole spice blend, and the peeled and deveined shrimp in a large zippered bag. Squish around to make sure everything is well combined, and then let the shrimp marinate for minimum 30 minutes up to an hour. (Try not to let it sit for much more than an hour because the shrimp will get weird.)
  • In a large skillet over medium high heat, cook the shrimp on each side until opaque, slightly pink and cooked through, about 1-2 minutes on each side. Set shrimp aside to cool while you prepare the guacamole.

For the guacamole

  • To make the guacamole, mix the mashed avocados, green chili sauce, remaining tablespoon of lime juice, remaining tablespoon of lemon juice, salt, onion powder, cumin, and lemon pepper. Mix thoroughly.

For serving

  • Pat the cucumber slices dry with a paper towel or clean kitchen towel to remove excess moisture.
  • To assemble bites, top a slice of cucumber with a dollop of guacamole followed by one shrimp. Drizzle with remoulade sauce and sprinkle with chopped green onion tops or chives.

Nutrition

Calories: 48kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 55mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg
Keyword avocado, cucumber, guacamole, keto, shrimp
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