Gluten Free Shrimp Cucumber Bites
These little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Cool, crisp cucumber rounds act as the base, topped with a creamy smashed avocado spread brightened with fresh lime juice, then crowned with a smoky, spice-rubbed shrimp that's seared until perfectly pink and juicy. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing — just straightforward, delicious food. The spice blend of smoked paprika, garlic powder, and a pinch of cayenne gives the shrimp a bold, slightly smoky kick that plays beautifully against the cool avocado underneath. They come together in under 30 minutes and serve four, making them ideal for a weeknight starter or a crowd-pleasing party snack. Serve them right away so the cucumber stays crisp and the shrimp are still warm — that contrast in temperature is honestly half the magic.
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Learn more →Ingredients
4 servings
For the cucumber base
- 1 large english cucumber
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined, tails removed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ⅛ tsp cayenne pepper
For the avocado spread
- 2 ripe avocados, pitted and peeled
- 2 tbsp fresh lime juice
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, finely chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Slice the cucumber into rounds about 1/4-inch thick and arrange them in a single layer on a paper-towel-lined cutting board. Pat the tops dry with another paper towel.
- 2
In a small bowl, mash the avocado flesh with the lime juice, 1/4 tsp salt, and black pepper until mostly smooth with a few small chunks remaining.
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