Cold Cucumber and Shrimp Appetizer

A plate of garnished cold shrimp and cucumber appetizer.

3 from 1 vote

Cold Cucumber and Shrimp Appetizer

Crisp cucumber slices topped with homemade guacamole and shrimp marinated in lime juice, garlic, and Cajun seasoning, cooked for about 5 minutes, then chilled. Ready in about 40 minutes. Makes 20 bites.

Prep Time10

Cook Time5

Marinate and chill25

Total Time40

Course: Appetizer

Cuisine: American

Keyword: cold shrimp appetizer, cold shrimp appetizers, marinated shrimp appetizer

Servings: shrimp cucumber bites

Calories: 75kcal

Author: Sara Nelson

Ingredients

Shrimp:

¼ cup avocado oil
¼ cup 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 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 in a single layer and refrigerate until cold, about 15 minutes.
Arrange and Serve: While the shrimp chill, slice the cucumbers into rounds. Spoon a little guacamole onto each cucumber slice, then top each with the cold shrimp. Garnish with cilantro, salt, and pepper and serve.

Video

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.

Nutrition