Mold Detox Friendly Gluten Free Shrimp Cucumber Bites
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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
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ⅛ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
For the avocado spread
- 2 ripe avocados, pitted and peeled
- 2 tbsp fresh lime juice
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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