My spicy shrimp bites is a super easy, super healthy appetizer, brunch item or even a light lunch. I make it really easy on myself by using a premade, store bought chili mix. I keep the package right in my spice cabinet and use it to season shrimp, seafood, chicken and steak. It is just a great time saver and if you experiment with mixes, you’ll find your favorite and find one that matches your heat level tolerance. As you know, I’m a whimp when it comes to heat, so I’ll buy mild or “regular” chili or taco seasoning at my local grocery store. Out here in California, that is Ralph’s brand but you’ll find them from various brands in all stores. Go as spicy as you like…these are your appetizers!
So to get this recipe started, put your shrimp in a small bowl and add the seasoning. Toss to coat.
The same goes for the salsa. If I’m rushed or out of time, I’ll buy a tub of pre-made, salsa in the deli section. It is freshly made and another really big time saver midweek. Whatever you do, don’t buy a jar of this in the middle of the store. There is no comparison to fresh salsa. Who knows what preservatives are in it or how long it has been on that shelf. Since most of the time, I make my own, having a container of the fresh stuff in the fridge is an easy backup for me.
Next, I’ll mash my avocados in a small dish, add the salsa, salt and pepper and combine. Squeeze a lime into the mix and combine. Not only will this help prevent the guacamole from turning brown, but it adds a nice punch of acidity. Put to the side.
Next, slice your English Cucumber into 1/4 – 1/2 inch slices. This will serve as your base in this dish. I use English cucumber because the skin is thinner and nicer to eat. There are also fewer seeds in this type of cucumber. In a pinch, you could use a regular cucumber, it won’t hurt this dish.
You that you have all the components of the dish ready, you can cook the shrimp. Spray a large skillet with cooking spray. Heat it over medium-high heat. Add the strip and cook stirring occasionally until the shrimp are pink and cooked through. About two minutes per side. You are now ready to assemble your appetizer.
Place a heaping teaspoon of the avocado mix on each cucumber round. Top each with one shrimp. Place on a platter and scatter the chopped green onions over the platter. Serve with lime wedges on the side. You can serve the shrimp warm on the avocado or at room temperature. That makes this perfect as a passed appetizer or they work great on a buffet.
A squeeze of lime freshens up the dish…don’t omit it. Did I mention, they go great with Margaritas? Whip up a plate of these shrimp bites and a Pitcher of the Best Margaritas and have a party! Enjoy.
Did you like this recipe? You may want to try some of my other starter recipes.
Sausage, Fig and Pine Nut Stuffed Mushrooms
Spicy Shrimp Bites
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 Large shrimp, peeled and deveined and tail removed
- 1 Ripe avocado
- 12 Slices English Cucumber, cut into 1/4 inch rounds
- 1 Tbsp. Chili mix
- 2 Tbsp. Salsa
- 1 Tbsp. Chopped green onion
- 2 Limes, 1 juiced and 1 cut into wedges
- Cooking spray
- Kosher salt and freshly ground black pepper
Instructions
- Toss the shrimp with the chili mix in a medium bowl. Put to the side.
- Meanwhile, mash the avocado until almost smooth. Mix in the salsa and add salt and pepper to taste. Squeeze in lime juice and stir into avocado. If you aren’t using it immediately, cover it with plastic wrap.
- Heat a skillet over medium high heat. Spray the skillet with the cooking spray. When hot, add the shrimp and cook until pink and cooked through (about 3-4 minutes).
- Place a heaping teaspoon of the avocado mix on each cucumber slice and top with a cooked shrimp. Place them on a platter, sprinkle with the chopped green onion and serve with lime wedges on the side.
