How should this leftover cold shrimp cucumber appetizer be stored?

Name: Cold Cucumber and Shrimp Appetizer
Prep time: 10 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 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; 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; 2-3 cucumbers, half-peeled (optionally, see note below), sliced (enough slices for all shrimp); Finely chopped cilantro; Pinch of salt; Freshly-cracked pepper

Cold Shrimp and Cucumber Appetizer

Description

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.

Ingredients

Shrimp:

1/4 cup (60 milliliters) avocado oil
1/4 cup (60 milliliters) lime juice
2 garlic cloves, minced
1 teaspoon cajun seasoning
1 teaspoon powdered sugar
3/4 pound small frozen shrimp, thawed

Guacamole:

2 avocados
1/2 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

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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.

Recipe Notes:

Peeling Cucumber: Optionally, you can 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.

Storage: 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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Description

Ingredients

Instructions

Recipe Notes: