Anti Inflammatory Shrimp Avocado Cucumber Bites
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt
For the avocado topping
- 2 ripe avocados, halved and pitted
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp fresh cilantro, finely chopped
- ¼ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
For assembly
- 2 large english cucumbers, sliced into ½-inch rounds
- ¼ tsp smoked paprika (optional)
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Fill a medium saucepan with water, add 1/2 tsp salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they are pink, opaque, and curl into a loose C-shape — do not let them curl tightly into an O, which signals overcooking. The internal temperature should reach 145°F (63°C). Transfer the shrimp with a slotted spoon to a cutting board and let them cool for 10 minutes.
- 2
Once cooled, cut each shrimp into 2–3 bite-sized pieces and set aside.
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