Try this fresh, healthy appetizer at your next outdoor gathering — or as a light yet satisfying snack any time. Recipe courtesy of the Rush Cancer Supportive Care team.
- 2 cucumbers, peeled and sliced into ½-inch thick slices
- 2 large avocados, halved and pitted
- 2 teaspoons lemon juice
- Salt and pepper, to taste
- 2 pounds large shrimp; peeled and de-veined*
- 2 cloves garlic, minced
- ½ teaspoon cayenne pepper**
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
*The recipe makes approximately 6 servings. However, bags of large/jumbo shrimp vary in shrimp count, so the number of servings will depend on the number of shrimp in the bag.
*Purchase cooked, peeled and de-veined shrimp for easier preparation.
** Omit cayenne pepper if you’re sensitive to spicy flavors.
- Combine shrimp and marinade ingredients in a bowl or plastic bag. Let marinate for about 30 minutes.
- Meanwhile, mash avocado in a bowl. Add lemon, salt and pepper and mix to desired consistency.
- Lightly coat skillet with cooking spray. Preheat skillet to medium high. Once heated, add shrimp and cover with lid. Cook for about 3 minutes. Flip shrimp and cook for another 2-3 minutes until pink and cooked through.
- Place cucumber slices on a large tray. Spread a spoonful of the avocado mixture onto each slice. Top each slice with one shrimp.
Serving size: 4 cucumber, avocado and shrimp bites
Amount per serving
- Calories: 165
- Carbohydrates: 6g
- Protein: 5.4g
- Sodium: 351mg
- Fat: 8g