Summer gatherings always remind me of the vibrant and refreshing flavors that can be crafted with simple, fresh ingredients. One such delight is the Shrimp Appetizers with Avocado and Cucumber. This recipe transports me back to a memorable summer barbecue at my sister’s place in Florida, where the sun was bright, and the air was filled with the laughter of family and friends. We decided to whip up a batch of these appetizers, and they were an instant hit. The combination of succulent shrimp, creamy avocado, and crisp cucumber creates a delightful bite that’s perfect for any occasion.
The beauty of this recipe lies in its simplicity and the way it brings out the best in each ingredient. The shrimp, marinated with garlic, cilantro, and a blend of spices, is the star of the show. Cooking them in a hot skillet allows the flavors to meld perfectly, producing shrimp that are juicy and full of zest. The creamy avocado spread, enhanced with a touch of lime, provides a smooth and tangy contrast to the shrimp. Paired with the cool crunch of cucumber, each bite is a refreshing explosion of flavors.
What I love most about this dish is its versatility. For those who enjoy a bit more heat, a dash of extra cayenne pepper can elevate the spiciness. If you prefer a hint of sweetness, try adding a drizzle of honey to the avocado spread. For a slightly different texture, you could also experiment with different herbs, like dill or basil, in place of cilantro. The possibilities are endless, making it easy to customize this appetizer to suit your taste preferences.
This recipe is not only a crowd-pleaser but also a great option for those looking for a healthy and nutritious snack. With the low calorie count and the abundance of healthy fats from the avocado, it’s a guilt-free indulgence. Plus, it’s quick and easy to prepare, making it perfect for last-minute gatherings or as a light appetizer before dinner.
The next time you’re planning a get-together, consider these Shrimp Appetizers with Avocado and Cucumber. They’re sure to impress your guests with their fresh flavors and beautiful presentation. Enjoy the process of making them, and most importantly, enjoy the moments shared with loved ones as you savor each delicious bite.
Making Shrimp Appetizers with Avocado and Cucumber
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cloves of garlic, finely minced
- 1 tablespoon cilantro, finely chopped, plus extra for garnish
- 1 teaspoon paprika, ground
- 1/2 teaspoon cayenne pepper, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 2 tablespoons extra-virgin olive oil, divided
- 1 ripe avocado
- 1/4 teaspoon salt
- 1 tablespoon fresh lime juice, plus extra for garnish
- 1 English cucumber, cut into 22 slices
Directions
- Place the shrimp in a large bowl and pat them dry with paper towels. Add the minced garlic, 1 tablespoon of chopped cilantro, paprika, cayenne pepper, 1/2 teaspoon salt, black pepper, and 1 tablespoon of olive oil. Stir well until the shrimp are evenly coated.
- Heat a large heavy skillet over medium-high heat with the remaining 1 tablespoon of olive oil. Once the oil is hot, arrange the shrimp in a single layer and cook for 2 minutes on each side, or until the shrimp are completely cooked through.
- In a small bowl, mash the avocado with 1/4 teaspoon of salt and 1 tablespoon of lime juice until smooth and creamy. Spread the avocado mixture over the 22 cucumber slices.
- Top each avocado-covered cucumber slice with a cooked shrimp. Drizzle additional lime juice over the shrimp appetizers and garnish with more finely chopped cilantro. If not serving immediately, cover and refrigerate for up to 4 hours before serving.
Storing Suggestions:
Cover the shrimp appetizers with plastic wrap or store them in an airtight container in the refrigerator for up to 4 hours. Avoid leaving them at room temperature for extended periods to ensure freshness and food safety.
FAQs:
Can I use pre-cooked shrimp for this recipe?
Yes, you can use pre-cooked shrimp. Just make sure to pat them dry and season them with the garlic, cilantro, paprika, cayenne pepper, salt, and black pepper before assembling the appetizers. You won’t need to cook them again, so you can skip that step.
What can I use instead of cilantro?
If you’re not a fan of cilantro, you can substitute it with fresh parsley or basil. These herbs will provide a different but equally delicious flavor.
Can I make these appetizers ahead of time?
Yes, you can prepare the shrimp and avocado mixture ahead of time. However, it’s best to assemble the appetizers just before serving to keep the cucumber slices fresh and crisp. Store the components separately in the refrigerator and assemble them when ready to serve.
How can I make the appetizers spicier?
To add more heat to the appetizers, increase the amount of cayenne pepper or add a pinch of crushed red pepper flakes to the shrimp seasoning. You can also drizzle some hot sauce over the finished appetizers before serving.
What other vegetables can I use instead of cucumber?
If you prefer not to use cucumber, you can use zucchini slices or even small rounds of bell pepper as a base for the avocado and shrimp. These alternatives will offer a different texture and flavor while still being delicious.
How should I store leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to one day. Keep in mind that the avocado may brown slightly, but it will still be safe to eat. For the best texture and flavor, try to consume the leftovers as soon as possible.
Shrimp Appetizers with Avocado and Cucumber
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 garlic cloves minced finely
- 1 Tbsp finely chopped cilantro plus extra for garnish
- 1 tsp ground paprika
- 1/2 tsp ground cayenne pepper
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 Tbsp extra-virgin olive oil divided
- 1 ripe avocado
- 1/4 tsp salt
- 1 Tbsp freshly squeezed lime juice plus extra for garnish
- 1 English cucumber sliced into 22 rings
Instructions
- Place the shrimp in a large mixing bowl and pat dry with paper towels. Add the minced garlic, 1 Tbsp of cilantro, paprika, cayenne pepper, 1/2 tsp of salt, black pepper, and 1 Tbsp of olive oil. Mix well until shrimp is evenly coated.
- Heat a large heavy skillet over medium-high heat with the remaining 1 Tbsp of olive oil. Once the oil is hot, add the shrimp in a single layer and cook for 2 minutes on each side, or until the shrimp are fully cooked through.
- In a small bowl, mash the avocado with 1/4 tsp of salt and 1 Tbsp of lime juice until smooth and creamy. Spread the avocado mixture over the 22 cucumber slices.
- Top each avocado-covered cucumber slice with a cooked shrimp. Squeeze additional lime juice over the shrimp appetizers and garnish with more finely chopped cilantro. If not serving immediately, cover and refrigerate for up to 4 hours before serving.
