I’m always looking for recipes for tantalizing appetizers or light lunch dishes that are full of flavor but low in carbs. The recipe below hits the spot. These pretty party bites are a little spicy, a little creamy, and 100 percent delicious.
The shrimp is “blackened” with creole seasoning and then grilled to give it a slightly charred exterior and a plump, juicy center. Creamy avocado with a splash of lime juice and crunchy rounds of cucumber tame the heat. Serving them atop cucumber rounds also makes them the ideal finger food.
Low-Carb Blackened Shrimp Avocado Cucumber Bites
4
10 minutes, plus 30 minutes for marinating
6 minutes
46 minutes
1 tablespoon oil
1 tablespoon creole seasoning
1 pound peeled and deveined shrimp
2 large avocados
2 teaspoons freshly squeezed lime juice
Kosher salt
Freshly ground black pepper
Dash hot pepper sauce
1 large cucumber, sliced into ½-inch-thick rounds
In a medium mixing bowl, combine the oil and seasoning. Add the shrimp to the bowl and toss to coat. Cover and refrigerate for 30 minutes.
While the shrimp is marinating, mash the avocados in a bowl. Add lime juice, salt, pepper and hot sauce.
Preheat a grill or grill pan to medium-high heat. Add the shrimp and grill until pink and cooked through, about 3 minutes per side.
Arrange the cucumber slices on a serving platter. Dollop a spoonful of the avocado mixture on each cucumber round and then top with a cooked shrimp. Serve immediately.
