Printable Blackened Shrimp Avocado Bites Recipe Card
Smoky blackened shrimp, creamy guacamole, crisp cucumber, and peppery radish come together in these fresh, bite-sized appetizers. They are easy to assemble, full of bold flavor, and perfect for parties, holidays, or game day.
Servings: 8 Serving size: 3–4 bites
Ingredients
- 1 lb shrimp peeled and deveined about 26 to 30 shrimp
- 3 - 4 mini cucumbers sliced about 3/4 inch thick
- 2 radishes sliced thinly
- 1 tbsp olive oil
- 1 tbsp cajun seasoning
- 1 - 1 ½ cups guacamole
- 1 lime
- 2 tbsp balsamic vinegar or balsamic reduction
Instructions
- Prepare the guacamole. Mash the avocados in a small bowl. Mix in the red onion, cilantro (optional), 1 tablespoon lime juice, cumin, red pepper flakes, salt, black pepper, and optional jalapeño. Cover and refrigerate while preparing the other ingredients.(Alternatively, you can use store-bought guacamole, but I like to make my own.)
- Slice the cucumber about 3/4 of an inch thick.
- Toss the shrimp in olive oil and Cajun seasoning until evenly coated. Transfer the shrimp to a skillet and cook 2-3 minutes on each side until blackened.
- Arrange the cucumber slices on the serving tray and top each one with guacamole. Place a thinly sliced piece of radish on top of the guacamole.
- Place one shrimp on top of each guacamole-topped cucumber slice. Squeeze a bit of fresh lime juice on top and finish with a drizzle of balsamic vinegar or balsamic reduction.
- If you have a hard time getting them to stay together, stick toothpicks through them. Toothpicks are also convenient for serving bite-sized appetizers.
Notes
- Use 26/30-count shrimp with the tails removed.
- Plan on 1 to 1¼ cups of guacamole, about 2 teaspoons per bite.
- Slice cucumbers ¾ inch thick and pat them dry before assembling.
- Premade guacamole works well; choose a thick variety.
- Assemble shortly before serving for the best texture.