Shrimp and Guacamole Cucumber Bites

Servings: 6
Calories: 61.7kcal/258.3kJ (per serving)
Fat: 5.3g (per serving)
Carbs: 3.0g (per serving)
Protein: 1.5g (per serving)

About

Enjoy this appetizer or keto snack warm or cold! Slightly-spicy shrimp rests on a soft bed of freshly prepared guacamole, all delivered on a thick slice of cool cucumber. The cucumber and guacamole balance out the spices of the shrimp, making this a refreshing snack just about anyone would enjoy!

Ingredients

6 large raw shrimp
1 teaspoon olive oil
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
¼ teaspoon onion powder
¼ teaspoon paprika
⅛ teaspoon crushed red pepper by simply organic
6 ounce cucumber
4 ounce avocado
2 teaspoon olive oil
⅛ teaspoon salt
½ tablespoon lime juice, fresh
1 tablespoon, chopped cilantro

Instructions

Prepare the jumbo shrimp by peeling and deveining them if necessary. Then, slice each shrimp in half, long ways, to have double the amount your started with.
In a bowl, toss the shrimp with the first amounts of olive oil and salt, the pepper, onion powder, paprika, and red pepper (cayenne works here too).
Arrange the shrimp in a medium sized skillet with all their seasonings. Cook the shrimp on a medium-high heat for 1-2 minutes per side – until they turn pink and achieve a golden crispy edge. Set the cooked shrimp aside to cool slightly, or you may set them in your refrigerator to become as cool as the cucumbers they will be resting on later.
Prepare about half a large cucumber by slicing it into 12 slices (one slice per piece of shrimp half). Each cucumber slice should weigh about ½ oz. Use a paper towel to pat dry the cucumber.
In a bowl, mash together 1 medium avocado with the remaining ingredients until you have a smooth and creamy guacamole. Taste and add additional seasoning as you see fit.
Prepare your cucumber bites by arranging approx. 1 tsp of guacamole on each slice, followed by a piece of shrimp. Garnish the bites with additional chopped cilantro and lime wedges, if you wish.