Avocado Cucumber Shrimp Appetizers

 

Celebrating the vibrant flavours of summertime dining this delicious appetizer features plump grilled shrimp nestled on a bed of guacamole and served on sliced rounds of English cucumber. Low carb, gluten free and low in calories, these little darlings are also perfect for those embracing a ketogenic diet. Marinated in a spicy cajun-inspired mixture of garlic, cilantro, paprika, cayenne, sea salt, black pepper and olive oil, the shrimp are simply sautéed for a few minutes until cooked through, for an easy and impressive addition to cocktail hour.  

Avocado Cucumber Shrimp Appetizers

Makes 20

Recipe courtesy of Natasha's Kitchen & Richard Wilson

Cajun Shrimp:
1 lb large shrimp, peeled and deveined
2 garlic cloves, finely minced
1 tbsp cilantro, finely chopped, plus more to garnish
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp olive oil, divided

Avocado Spread:
1 avocado
1/4 tsp salt
1 tbsp lime juice, plus more to squeeze over finished appetizers
1 English cucumber, sliced into as many rounds as required, and patted dry

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. Heat a large heavy pan over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the shrimp in a single layer and sauté 2 minutes per side or until cooked through.

In a small bowl, mash together 1 avocado, 1/4 tsp salt and 1 tbsp lime juice until creamy. Divide the avocado mix over 20-22 cucumber slices and top with the cooked shrimp. Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro if you wish.