cajun shrimp appetizer with avocado and cucumber
Another week, another appetizer.
I made this for a party on a boat and it is marine perfection!
Category
Appetizer
Servings
22
Prep Time
15
Cook Time
5
Cajun anything and avocado just go really well together. But make that cajun shrimp and mashed limey avocado over a cool, summery, fresh cucumber round and we’re talking bite-sized business! In other words, perfect summer outdoor party appetizer. It’s gluten-free, paleo and keto friendly.I promise you will have zero leftovers.
Ingredients
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1 cucumber sliced into 22 rings
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1 lb large shrimp peeled and deveined
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2 garlic cloves, finely minced
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1 tbsp finely chopped cilantro plus more for garnish
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1 tsp smoked paprika
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1/4 tsp cayenne pepper
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1/4 tsp chipotle chili powder
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1/2 tsp high quality salt
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1/4 tsp black pepper
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2 tbsp extra virgin olive oil
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1 ripe avocado
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1/2 tsp high quality salt
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1 tbsp lime juice plus extra to squeeze over finished appetizers
cajun shrimp
avocado spread
Directions
In a bowl or molcajete add avocado, lime juice, a little cilantro and salt. Mix until creamy and set aside. In a small bowl add shrimp, garlic, cilantro, paprika, pepper, chili powder, salt and pepper. Toss the shrimp to thoroughly coat with the seasonings. Add olive oil to the pan and place the shrimp, cook for 2-3 minutes per side.
On a serving tray place the cucumber rings and assemble the bites. Top each cucumber with a dollop of avocado spread and a shrimp. Squeeze fresh lime juice over everything and garnish with fresh cilantro.
Serve right away or refrigerate for up to 2 hours before serving. Try not to eat all the components before you assemble them!
Dottie Frame on
Can’t wait to try the shrimp avacado cucumber appetizer
Viv Prieto Sheets on
Can’t wait to try!!
Mariana best of luck!! You look great!