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Home » Picnic Food

Cucumber Shrimp Bites

Published: Jun 29, 2024 by Kate O'Malley · This post may contain affiliate links. See end of article for more information · Leave a Comment


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These Cucumber Shrimp Bites with creamy avocado, succulent shrimp, and crisp cucumber are the appetizers you’ve been looking for.

As one of my go-to summer picnic recipes, these bites offer a light, refreshing appetizer that’s both easy to prepare and visually stunning.

A wooden board with shrimp and avocado bite appetizers, surrounded by fresh avocados and herbs.
Jump to:
  • Here’s Why This Recipe Works
  • Ingredient Notes
  • Recipe Variations and Substitutions
  • Step by Step Instructions
  • Recipe FAQs
  • Expert Tips
  • Related Recipes 
  • Cucumber Shrimp Bites

Here’s Why This Recipe Works

I love cucumber appetizers. They always look great and usually require little effort. My Salmon Cucumber Roll-Ups are a testament to this.

These Cucumber Shrimp Bites tick all the boxes:

  • Quick and Easy: You can whip these up in about 20 minutes. Perfect for last-minute gatherings.
  • Easy to Prep in Advance: You can have all the components ready and assemble before serving. For this reason, they make a great picnic finger food idea.
  • They Look Chic: These shrimp bites are one of those effortlessly elegant appetizers.
  • Healthy-ish: With cucumber, avocado, and shrimp, they’re delicious but still on the healthy side.
  • Customizable: Don’t like spice? Skip the cayenne. Want it zestier? Add more lemon. This appetizer lets you do you.

Ingredient Notes

Ingredients laid out on a marble surface include smoked paprika, garlic powder, cayenne pepper, shrimp, butter, avocado, parsley, garlic, cucumber, lemon, and salt.

See my recipe card below for a complete list of the ingredients with measurements and notes.

Recipe Variations and Substitutions

  • Seasonings: Cajun or Old Bay seasonings are good alternatives to smoked paprika and cayenne pepper. They provide a robust and well-rounded flavor that complements shrimp well​. Lemon pepper is another great seasoning that compliments the shrimp and avocado.
  • Cooked or Raw Shrimp: I often use cooked shrimp for this recipe because it is easy to buy fresh and so much easier to peel and devein (call me lazy). You can also use uncooked shrimp (I give cooking instructions for both). If you can find fresh shrimp, great; otherwise, large frozen shrimp are fine. Defrost in the fridge and rinse before marinating.
  • Fresh Herbs: I use parsley but sometimes use cilantro. Either works really well with these flavors.

Step by Step Instructions

Step 1: Wash the cucumber and slice it into 15 rounds approx. 1/4-1/2 inch thick.

Two images of a food processor. The top image shows ingredients like avocado, garlic, and herbs in the processor. The bottom image shows the same processor with the ingredients blended into a smooth mixture.

Step 2: Add avocado, garlic, parsley, 2-3 tablespoons of lemon juice, and salt to taste to a blender. Blend until smooth.

A wooden bowl filled with cooked shrimp seasoned with spices sits on a marble surface.

Step 2: Peel and devein the shrimp and place it in a small bowl. Add cayenne pepper, smoked paprika, garlic powder, 2 tablespoons lemon juice, and salt to taste. Stir gently to coat the shrimp. 

Heat a pan over medium heat. Add the butter and wait for it to melt. Add the shrimp and cook –

  • For cooked shrimp: quickly toss them in the hot pan, only a minute or two to heat the spices and make them crispy. You don’t want to dry them out.
  • For raw shrimp: add the shrimp in a single layer and sauté 2 min per side or until cooked through.
Slices of cucumber shrimp bites topped with guacamole and seasoned shrimp on a wooden board, garnished with chopped herbs.

Step 3: Add a spoonful of avocado mix to each cucumber slice, and place a shrimp on top of each. Drizzle with a little lemon and sprinkle with chopped parsley. You can also use a star-shaped nozzle on a piping bag if you want to get a little fancy.

Recipe FAQs

Can I make cucumber shrimp bites ahead of time?

You can prep the components ahead of time, but I’d assemble them just before serving to keep everything fresh and crisp.

Can I use pre-cooked shrimp for cucumber shrimp bites?

Absolutely! This recipe uses pre-cooked shrimp. Coat them in the spices and toss them in a hot pan.

Expert Tips

  • Use English Cucumbers: English cucumbers are great for this recipe, as they have fewer seeds and a crisper texture, making them ideal for this type of appetizer​.
  • Cucumber preparation: To create a more stable base, don’t cut the cucumber slices too thin. Aim for about 1/4 inch or slightly more. If the cucumber is watery, lightly salt the slices, let them sit for 5 minutes, and pat dry. This will prevent soggy bites.
  • Shrimp marination: You can let the shrimp sit in the spices and lemon in the fridge for 5-10 minutes to allow the flavors to infuse.
  • Avocado: Use ripe but firm avocados to maintain a good texture. You don’t want your avocado mix to be too sloppy.

Related Recipes 

  • Plate of cucumber rolls filled with yoghurt and dill, topped with shrimp and garnished with additional dill.
    12 Fresh Cucumber Appetizer Recipes
  • Ricotta Bruschetta topped with roasted red peppers and bacon.
    Roasted Red Pepper Bruschetta with Bacon
  • Cucumber roll-ups filled with cream cheese, smoked salmon, and herbs, garnished with chili flakes on a plate.
    Salmon Avacado Cucumber Roll Ups
  • A ladies hands arranging pinwheel sandwiches on a wooden board.
    Veggie Pinwheels with Cream Cheese

Did you try these Cucumber Shrimp Bites? 

Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.

Cucumber Shrimp Bite appetizers topped with mashed avocado and seasoned shrimp are arranged on a white plate.

Cucumber Shrimp Bites

Kate O’Malley
These Cucumber Shrimp Bites with creamy avocado, succulent shrimp, and crisp cucumber are light, refreshing, easy to prepare, and visually stunning.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Appetizer, Finger Food
Cuisine American
Servings 15 Pieces
Calories 64 kcal

Ingredients
  

  • 15 shrimp - raw or pre cooked – peeled and deveined
  • 2 avocados
  • 1 small cucumber - 15 slices
  • 1 garlic clove
  • 1 lemon - juice only
  • ½ bunch parsley or cilantro
  • 1 tablespoon butter - or olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • salt to taste

Instructions
 

  • Wash the cucumber and slice it into 15 rounds approx. 1/4-1/2 inch thick.
  • Add avocado, garlic, parsley, 2-3 tablespoons of lemon juice, and salt to taste to a blender. Blend until smooth.
  • Peel and devein the shrimp and place them in a small bowl. Add cayenne pepper, smoked paprika, garlic powder, 2 tablespoons lemon juice, and salt to taste. Stir gently to coat the shrimp.
  • Heat a pan over medium heat. Add the butter and wait for it to melt. Add the shrimp and cook – For cooked shrimp: quickly toss them in the hot pan, only a minute or two to heat the spices and make them crispy. You don’t want to dry them out. For raw shrimp: add the shrimp in a single layer and sauté 2 min per side or until cooked through.
  • Add a spoonful of avocado mix to each cucumber slice, and place a shrimp on top of each. Drizzle with a little lemon and sprinkle with chopped parsley. You can also use a star-shaped nozzle on a piping bag for the avocado if you want to get a little fancy.

Notes

Recipe Variations 
  • Seasonings: Cajun or Old Bay seasonings are good alternatives to smoked paprika and cayenne pepper. They provide a robust and well-rounded flavor that complements shrimp well. Lemon pepper is another great seasoning that compliments the shrimp and avocado.
  • Cooked or Raw Shrimp: I often use cooked shrimp for this recipe because it is easy to buy fresh and so much easier to peel and devein (call me lazy). You can also use uncooked shrimp (I give cooking instructions for both). If you can find fresh shrimp, great; otherwise, large frozen shrimp are fine. Defrost in the fridge and rinse before marinating.
  • Fresh Herbs: I use parsley but sometimes use cilantro. Either works really well with these flavors.
Tips
  • Use English Cucumbers: English cucumbers are great for this recipe, as they have fewer seeds and a crisper texture, making them ideal for this type of appetizer.
  • Cucumber preparation: Don’t cut the cucumber slices too thin to create a more stable base. Aim for about 1/4 inch or slightly more. If the cucumber is watery, lightly salt the slices, let them sit for 5 minutes, and pat dry. This will prevent soggy bites.
  • Shrimp marination: You can let the shrimp sit in the spices and lemon in the fridge for 5-10 minutes to allow the flavors to infuse.
  • Avocado: Use ripe but firm avocados to maintain a good texture. You don’t want your avocado mix to be too sloppy.

Nutrition

Calories: 64kcalCarbohydrates: 4gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 18mgSodium: 21mgPotassium: 199mgFiber: 2gSugar: 1gVitamin A: 325IUVitamin C: 9mgCalcium: 17mgIron: 0.4mg
Tried this recipe?Mention @picniclifestyle or leave a comment below.

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About Kate O'Malley

Picnic enthusiast, passionate cook, and the creative force behind Picnic Lifestyle. With a globe-trotting background and a keen eye for local ingredients, she's mastered the art of crafting delectable picnics and portable feasts (especially for long travel days). Kate's passion for al fresco dining comes alive in this guide, curating perfect picnics for every occasion.

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