Whole 30 Shrimp Avocado Cucumber Bites

Total time35 min

Prep time20 min

Cook time5 min

4.7

(12)

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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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