Shrimp guacamole bites make a great appetizer. The fresh crispy cucumber pairs well with the slightly spicy guacamole and the elegant shrimp. Delicious to serve at your holiday parties too!
Impress your guests with this appetizer. It’s gluten free, low carb and fits great in a paleo or Whole30 diet. The combination of flavors will please even choosy eaters.
Plus, they can be made in just minutes and will look like you spent a long time in the kitchen! I love bite sized meals like these Low-Carb Cauliflower Bites Recipe, Garlic Butter Steak Bites Skillet Recipe, and Eggplant Pizza Bites Recipe because they’re so easy to serve to guests. Everyone can have a bite while chatting.
What is the easiest way to peel and devein shrimp?
You can purchase shrimp that is already peeled and deveined. However, it’s not hard to do it yourself. They are easier to eat and look nicer if you do this work for your guests in advance.
- Peel shrimp starting at the legs. You can leave the tails on or go ahead and remove them now if you wish.
- Make a slit down the back to reveal the vein.
- Lift the vein out with the knife point or rinse away under running water.
What is guacamole made of?
If you are running short on time, you can always use prepared guacamole with this appetizer but I love homemade guacamole.
But it really only takes a few minutes to make it yourself. The main ingredient is smashed avocado. Add to that:
- Lime juice
- Sea salt and pepper
- Chopped red onion
- Chopped tomato
If you like your guacamole to have a little kick, you can also add some cayenne pepper.
Not only does it taste amazing, but the guacamole is loaded with healthy fats. Got extra guacamole? Try my Portobello Mushroom Bun Burgers with Guacamole!
How do you assemble shrimp guacamole bites?
This appetizer only takes about ten minutes to put together, but tastes and looks like a much more elaborate snack.
- Start with the sliced cucumber. English cucumbers were bred to eliminate some of the undesirable traits of regular cucumbers. They have thinner skin and very small seeds. They don’t have any bumps on the outside but instead have ridges along the entire cucumber.
- Top the cucumber with a spoonful of guacamole. This is the perfect topping because it is thick enough to stay in place.
- On top of that, place the shrimp after cooking it. I cook as much as possible in my cast iron skillet. Nothing sticks to it, and it produces a fantastic flavor. Season your shrimp while cooking. I used Italian seasoning, but you can use flavors like cajun or Old Bay as well. Be sure not to overcrowd your pan. Cook the shrimp in batches if you need to. If they are touching, they won’t sear nicely in the cast iron.
- Garnish the appetizer with any other seasoning you want. Cilantro and a dash of lime juice are perfect.
More Appetizer Recipes to Try:
- Easy Deviled Eggs Recipe
- How to Make a Cheese Board
- Sausage Stuffed Mushroom Recipe
- Holiday Cheese Board
- Easy Cocktail Meatballs Recipe
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- 25 raw large shrimp peeled and deveined (My shrimps were frozen, then I thawed them in a bowl of warm water)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- ¼ Italian seasoning
- kosher salt and black pepper
- 1 tablespoon extra-virgin olive oil
- 1 English cucumber sliced into 25 rings
- 1 cup prepared guacamole for homemade guacamole click here
- 1 tablespoon chopped fresh cilantro for garnish
- 1 medium lime to squeeze on top
- In a bowl, add shrimp, garlic powder, smoked paprika, Italian seasoning, salt and black pepper. Mix everything well.
- In a cast iron skillet add 1 tablespoon of olive oil over medium heat.
- Add shrimp and sauté for about 4 minutes or until shrimp is cooked through. Be careful to not overcook them, otherwise they will have a rubbery texture. Set aside.
- To assemble the bites: Top each cucumber slices with a spoonful of the guacamole and a cooked shrimp. Garnish with additional fresh cilantro and squeeze some lime juice on top. Serve at room temperature.
Nutrition information is calculated using an ingredient database and should be considered an estimate.