This Cold Shrimp and Cucumber Appetizer is an easy option that comes together in 30 minutes. It’s a straightforward recipe that doesn’t need a lot of prep or cooking time, so it’s perfect for making for last-minute guests and casual get-togethers.
You will love these if you like other cucumber recipes like these Cucumber Tomato Bites and Cucumber and Dill Smoked Salmon Appetizer.
The combination of cucumber slices with the seasoned shrimp and creamy guacamole hits the perfect spot between flavor and texture. It’s perfect for kicking off a party or meal with something light yet memorable.
Plus, the list of straightforward ingredients means you can easily find everything you need at your nearest store.
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💛 Why you’ll love this recipe
- Simple instruction steps and quick prep.
- Made and ready to serve in 30 minutes.
- Easily adaptable based on your taste preferences and what you have on hand.
- Gluten-free and dairy-free.
➡️ Ingredients
⏲ How to make this cold shrimp and cucumber appetizer recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
Recipe Tip: Optionally, peel alternating strips of skin off each cucumber to create a striped pattern. Use a vegetable peeler and start from one end of the cucumber, peeling away thin strips of skin lengthwise. Leave about the same width of skin intact between each strip you peel.
- Marinate Shrimp: In a mixing bowl, whisk together avocado oil, lime juice, minced garlic, cajun seasoning, and powdered sugar. Add shrimp and toss to fully coat shrimp in the mixture. Cover the bowl with a lid or foil and transfer to the refrigerator to chill for 10 minutes (if you have extra time, you can marinate them for up to 30 minutes, but this is not essential).
- Prepare Guacamole: While the shrimp marinates, in a mixing bowl using a fork or potato masher, mash avocados. Stir in onion, lime juice, jalapeño, cilantro, and salt. Set aside.
- Cook Shrimp: Remove bowl from refrigerator. In a large skillet over medium heat, arrange marinated shrimp in an even layer and cook until pink, about 2 ½ minutes per side. Transfer cooked shrimp to a plate and allow to cool off slightly.
- Arrange and Serve: Arrange the appetizer by spooning a dollop of guacamole atop each cucumber slice, then topping each with shrimp. Garnish with cilantro, salt, and pepper and serve.
👉 Ingredient substitution suggestions
- Avocado Oil: Olive oil can be used as a substitute.
- Lime Juice: Lemon juice will work as a substitute.
- Cajun Seasoning: Use ½ teaspoon paprika mixed with ¼ teaspoon garlic powder and ¼ teaspoon oregano.
- Powdered Sugar: You can use an equal amount of honey or maple syrup to add a slight sweetness to the marinade. Alternatively, you can use ¾ teaspoon powdered monk fruit sweetener for a lower-carb option.
- Shrimp: Chicken or tofu can be used as a substitute for those looking for an alternative protein source.
✨ Variations
- Add red pepper flakes to the shrimp marinade for some extra heat.
- Stir diced mango or pineapple into the guacamole for a sweet flavor.
〰️ How to serve
- Appetizers — Pair with other bite-sized appetizers like Sausage Stuffed Mushrooms, Sausage Balls with Cream Cheese, Cucumber Tomato Bites, and Bacon Wrapped Mini Peppers.
💬 FAQs
How should this leftover cold shrimp cucumber appetizer be stored?
For any leftovers, it’s best to store the components separately. Store the shrimp in an airtight container in the refrigerator for up to 2 days. The guacamole can also be stored in an airtight container, with plastic wrap pressed directly on its surface to prevent browning, for up to 1 day. Cucumber slices should be stored in a sealed container and are best eaten within a day. Reassembling the appetizer just before serving is recommended to maintain the best texture and freshness.
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Cold Cucumber and Shrimp Appetizer
Ingredients
Shrimp:
- ¼ cup 60 milliliters avocado oil
- ¼ cup 60 milliliters lime juice
- 2 garlic cloves, minced
- 1 teaspoon cajun seasoning
- 1 teaspoon powdered sugar
- ¾ pound small frozen shrimp, thawed
Guacamole:
- 2 avocados
- ½ large red onion, finely chopped
- 1 small jalapeño, de-seeded, finely chopped
- 1 Tablespoon 15 milliliters lime juice
- 2 Tablespoons freshly chopped cilantro
- Pinch of salt
Cucumber:
- 2-3 cucumbers, half-peeled (optionally, see note below), sliced (enough slices for all shrimp)
Garnishes:
- Finely chopped cilantro
- Pinch of salt
- Freshly-cracked pepper
Instructions
- Marinate Shrimp: In a mixing bowl, whisk together avocado oil, lime juice, minced garlic, cajun seasoning, and powdered sugar. Add shrimp and toss to fully coat shrimp in mixture. Cover bowl with a lid or foil and transfer to the refrigerator to chill for 10 minutes (if you have extra time, you can marinate them for up to 30 minutes, but this is not essential).
- Prepare Guacamole: While shrimp marinates, in a mixing bowl using a fork or potato masher, mash avocados. Stir in onion, lime juice, jalapeño, cilantro, and salt. Set aside.
- Cook Shrimp: Remove bowl from refrigerator. In a large skillet over medium heat, arrange marinated shrimp in even layer and cook until pink, about 2 ½ minutes per side. Transfer cooked shrimp to a plate and allow to cool off slightly.
- Arrange and Serve: Arrange appetizer by spooning a dollop of guacamole atop each cucumber slice, then topping each with shrimp. Garnish with cilantro, salt, and pepper and serve.
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