Nickel Allergy Friendly Gluten Free Shrimp Cucumber Bites
Total time21 min
Prep time15 min
Cook time6 min
4.7(3)
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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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