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Shrimp and Avocado Cucumber Appetizer with Green Chili Guacamole Recipe

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4 from 11 reviews

This Shrimp Avocado Cucumber Appetizer is a fresh and flavorful bite-sized treat perfect for parties or light snacks. Juicy, Cajun-spiced shrimp are cooked quickly in butter and citrus, then paired with creamy green chili guacamole atop crisp cucumber slices, finished with a drizzle of tangy remoulade sauce and garnished with fresh chives for an irresistible combination of textures and flavors.

Ingredients

Shrimp Marinade and Cooking

  • 2 tablespoons salted butter
  • 2 tablespoons lime juice (about 2 limes, divided)
  • 2 tablespoons lemon juice (about 1 large lemon, divided)
  • 1 1/2 tablespoons Cajun seasoning (homemade or store-bought Creole spice blend)
  • 1 pound raw small shrimp, peeled, deveined, tails off (size should match cucumber slice diameter)

Guacamole

  • 2 medium avocados, pitted, peeled, and mashed
  • 2 tablespoons green chili sauce (green enchilada sauce)
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon lemon pepper (optional)
  • 1 tablespoon lime juice (remaining from marinade)
  • 1 tablespoon lemon juice (remaining from marinade)

Assembly

  • 1-2 English cucumbers, sliced into rounds
  • Fresh chives or green onion tops, finely chopped
  • Remoulade sauce (homemade or store-bought)

Instructions

  1. Marinate the shrimp: In a large zippered plastic bag, combine salted butter, 1 tablespoon lime juice, 1 tablespoon lemon juice, 1 1/2 tablespoons Cajun seasoning, and peeled, deveined shrimp. Seal the bag and toss gently to coat the shrimp evenly in the marinade. Let it rest in the refrigerator for 30 minutes to 1 hour, but no longer to avoid altering the shrimp texture.
  2. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp with marinade and cook for about 1 to 2 minutes per side until the shrimp turn opaque and slightly pink, fully cooked through. Remove from heat and set aside to cool while preparing the guacamole.
  3. Prepare the guacamole: In a medium bowl, combine mashed avocados, green chili sauce, remaining 1 tablespoon lime juice, remaining 1 tablespoon lemon juice, salt, onion powder, cumin, and optional lemon pepper. Mix thoroughly until smooth and well incorporated.
  4. Prepare cucumber slices: Slice English cucumbers into rounds about 1/4 inch thick. Pat each slice dry carefully with paper towels or a clean kitchen towel to remove excess moisture, which helps prevent sogginess.
  5. Assemble the appetizer bites: On each cucumber slice, place a dollop of the prepared guacamole. Top with a cooked shrimp. Drizzle each bite with remoulade sauce, then sprinkle finely chopped fresh chives or green onion tops over the top for garnish and added freshness.

Notes

  • The Cajun seasoning used is a Creole spice blend; you can use homemade or store-bought.
  • Do not marinate the shrimp for longer than 1 hour to maintain optimal texture.
  • Patting cucumber slices dry helps keep the appetizer crisp and prevents sogginess.
  • Remoulade sauce adds a tangy, creamy finish — homemade recipes or store-bought versions work well.
  • This appetizer is best served fresh same day for best flavor and texture.

Find it online: https://simpleplatter.com/shrimp-and-avocado-cucumber-appetizer-with-green-chili-guacamole-recipe/