| 1 cup shrimp, peeled and de-veined | |
| 1/2 tsp. cumin | |
| 1/2 tsp. paprika | |
| Salt and pepper, to taste | |
| 1 Tbsp. avocado oil | |
| 1 large cucumber | |
| 2 large ripe avocados | |
| 2 Tbsp. lemon juice | |
| 1 tsp. garlic powder | |
| Parsley, chopped (for garnish) |
| 1. | In a medium bowl, toss together shrimp, paprika, cumin, salt, pepper and avocado oil. |
| 2. | Warm a medium skillet over medium-high heat. |
| 3. | Add shrimp to skillet and cook until pink, about 5 minutes. |
| 4. | Slice cucumber into half-inch thick coins and place on a large serving plate. |
| 5. | Peel and mash avocado in a medium bowl. Stir in lemon juice, garlic powder, salt, and pepper for the avocado mash. |
| 6. | Place a dollop of avocado mash on top of each cucumber then place one cooked shrimp on top. |
| 7. | Garnish with chopped parsley. |
| 8. | Serve on a toothpick to hold in place (optional). |
Looking for a light bite for your outdoor gatherings? Look no further than these cucumber avocado shrimp bites from Mia Syn, MS, RD. This simple but delicious recipe screams summer and provides the perfect balance of protein, healthy fats, and fiber.
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