Mold Detox Friendly 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it 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 assembly
- 2 large english cucumbers, sliced into ½-inch rounds
- ¼ tsp smoked paprika (optional)
Can be omittedsmoked paprika
- 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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