Low Carb Avocado Shrimp Cucumber

16 February 2024 Bookmark • 0

Need a short & easy shareable summer time appetizer? Make this Low Carb Avocado Shrimp Cucumber Appetizer! Little finger foods with cucumber, mashed avocado and topped with grilled spicy shrimp! whats up, whats up! I’m brilliant excited to percentage this clean recipe with you nowadays! I’m obsessed on shrimp. I constantly have a bag of frozen shrimp in my freezer. It’s the perfect protein to seize, thaw and cook dinner. It chefs in mins and is splendid wholesome.

I’m also obsessed with avocado. California Avocados are an superb supply of true fat and they’re so flexible, you could placed them in/on/with anything. This Low Carb Avocado Shrimp Cucumber Appetizer Recipe fits flawlessly into the topic for this month, Shareable ingredients for summer season vacations.

Low Carb Avocado Shrimp Cucumber

Summer time vacations are the first-rate. i really like the warm climate, barbecuing out of doors and being with cherished ones. It’s simply my favorite! i love making some yummy appetizers every time i have visitors over. some of my favorite summer shareable appetizer recipes are 7 Layer Bean Dip, Deviled Eggs and my favorite Cheese Ball Recipe. The only problem is that those recipes aren’t very low carb or very universal wholesome. And it's miles summer season aka swimsuit season, so…

This Low Carb Avocado Shrimp Cucumber Appetizer is top notch for get togethers because they’re smooth to seize and pa proper into your mouth. Your visitors will love how healthful yet flavorful they're!

INGREDIENTS:

Cucumber sliced into 1/2 inch slices
2 large California Avocado halved and pitted
Salt & Pepper to taste
2 tsp. fresh lemon juice
Marinade for Shrimp:
2 lbs. large shrimp peeled and deveined
2 cloves garlic minced
1 1/2 tsp. kosher salt
1/2 tsp. cayenne pepper
1 tsp. paprika
3 Tbsp. olive oil
1 Tbsp. fresh lemon juice

INSTRUCTIONS:

Combine all marinade ingredients into a large resealable bag and add in the shrimp. Let marinate for 30 minutes.
Meanwhile, mash avocado in a bowl and add in salt and pepper, to taste plus the lemon juice.
Preheat grill to medium high. Once heated, place shrimp on grill and close lid. Let grill for 3 minutes and then flip over and cook for another couple of minutes, until pink and cooked through. Take off grill and let cool.
Place cucumber slices on a large tray. Spread a spoonful of the mashed avocado mixture onto each slice. Top with a grilled shrimp. Serve and enjoy!