Looking for a great finger food to bring to a pot-luck? This is a great, bite-size recipe that’s bound to please a variety of diners. In this recipe, you’ll be combining Mexican-inspired spices with a host of other ingredients including shrimp, guacamole, and cucumber in a southwestern-flavored seafood recipe. This recipe is perfect for parties or other out-of-home gatherings for a few reasons: It’s a unique spin on bites (usually for Mexican dishes, we’d expect to see nachos instead of cucumbers); the preparation is incredibly quick; and, it can be served room temperature or cold, depending on your preference. This is a great Paleo recipe for those who are interested in Paleo but avoid red meat and poultry as well.
Another reason we love this dish is that, despite being a “snack” food, it includes a great variety of ingredients that provide macro balance and other nutrients. The shrimp bolsters up your protein intake and provides things like glucosamine and calcium. While shrimp is definitely lacking on both calories and fats, this gets made up for by the inclusion of avocado, another fantastic Paleo staple that adds a dose of vitamin K1, folate, and vitamin C. While it might make the most sense to serve these for a group, we think they’re great enough to eat for a Mexican-themed dinner at home too!
If you are serving these at a party, consider adding some yummy Paleo desserts to the menu. We like this pineapple with lime and mint dish for a simple and sweet dish that accompanies the flavors of your other course well.
Shrimp Taco Cucumber Bites Recipe
Protein: 27g / %
Carbs: 22g / %
Fat: 19g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb shrimp, peeled and deveined
- 1 cucumber, sliced
- 1 tbsp. chili powder
- 1/2 tbsp. paprika
- 2 tsp. ground cumin
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 2 tbsp. olive oil
- Cooking fat
- Sea salt and freshly ground black pepper;
Ingredients for the Guacamole
- 1 ripe avocado, peeled, pitted, and diced
- 1 tbsp. fresh cilantro, minced
- 1 tbsp. fresh lime juice
- 1 garlic clove, minced
- 1/4 cup Roma tomatoes, diced
- 1/4 cup red onion, diced
- In a bowl, mash the avocado until smooth. Add all the remaining ingredients for the guacamole. Stir until well combined, cover, and refrigerate.
- Preheat grill to medium-high heat.
- Place the shrimp in a bowl and toss with the olive oil, chili powder, paprika, cumin, onion powder, garlic powder, oregano, salt and pepper.
- Grill the shrimp until cooked through, about 3 to 4 minutes per side.
- Top each cucumber slice with guacamole and shrimp.
- Serve topped with fresh cilantro.