When I think about party appetizers, I always want something that’s as fresh as it is flavorful. These blackened shrimp avocado cucumber bites hit that sweet spot. They’re cool, crunchy, and carry just the right amount of spice. I mean, who wouldn’t want a little kick wrapped in creamy avocado sitting on a crisp cucumber slice? I still remember the first time I tried a shrimp appetizer like this—it was at a family gathering. Everyone kept hovering around the tray, and before I even got back for seconds, they were gone. That’s when I knew recipes like this had some serious crowd-pleasing power. This recipe also ticks all the boxes for anyone trying to keep things balanced. You’ve got a blackened shrimp recipe that feels indulgent, yet it’s light enough to fit right into your healthy cooking routine. Avocado recipes healthy? Check. Cucumber recipes healthy? Absolutely. It’s like nature designed these little gems to be finger foods appetizer recipes perfect for any event. Whether you’re planning a Healthy Finger Foods Party or just want a quick snack, these little bites are a win every time.

1) Key Takeaways
2) Easy Blackened Shrimp Avocado Cucumber Bites Recipe
3) Ingredients for Blackened Shrimp Avocado Cucumber Bites
4) How to Make Blackened Shrimp Avocado Cucumber Bites
5) Tips for Making Blackened Shrimp Avocado Cucumber Bites
6) Making Blackened Shrimp Avocado Cucumber Bites Ahead of Time
7) Storing Leftover Blackened Shrimp Avocado Cucumber Bites
8) Try these Appetizers next!
9) Blackened Shrimp Avocado Cucumber Bites
10) Nutrition

1) Key Takeaways

Healthy finger foods that balance spice, creaminess, and crunch
Easy blackened shrimp recipe that works for snacks or parties
Avocado and cucumber keep the bites refreshing
Perfect appetizer for healthy cooking fans

2) Easy Blackened Shrimp Avocado Cucumber Bites Recipe

I like recipes that don’t make me choose between tasty and healthy. This one does both. These blackened shrimp avocado cucumber bites bring the spice, the cream, and the crunch, and they land right in the category of healthy finger foods. I make them when I want people to think I spent hours in the kitchen, even though I didn’t. They’re quick to pull together and even quicker to disappear from the plate.

Sometimes I wonder why people don’t serve shrimp at more gatherings. It’s fast, it’s flavorful, and with a little seasoning it turns into a showstopper. Pair it with avocado, which gives a buttery bite, and cucumber, which cools everything down, and you have something that works on a hot summer evening or in the middle of winter when you want to feel like it’s summer again.

I’ve tested these bites at parties, family dinners, and even when it was just me on the couch watching a show. They never let me down. People ask me for the recipe, and when I point them to Elena Cooks at www.elenacooks.com, they always come back saying they made it twice in one week.

3) Ingredients for Blackened Shrimp Avocado Cucumber Bites

Shrimp: I go with medium shrimp, peeled and deveined. They cook evenly and fit nicely on cucumber slices. Shrimp bring that sweet and briny taste that works with spice.

Blackening Seasoning: This is where the flavor comes alive. A mix of paprika, garlic powder, onion powder, thyme, oregano, and a touch of cayenne gives the shrimp their punch. I like mine a bit smoky and spicy, so I don’t hold back.

Olive Oil: Just a drizzle coats the shrimp and helps the seasoning stick. It also adds richness without being heavy.

Avocado: Ripe but firm. Dice it small or mash it slightly with lime juice and cilantro. It gives the creamy base that balances the spice of the shrimp.

Lime Juice: Freshly squeezed. It brightens the avocado and gives everything a little zing. I love how it cuts through the richness.

Cilantro: A small handful, chopped. It’s fresh and green and ties the avocado mixture together. If you’re not a fan, you can skip it, but I think it lifts the flavors.

Cucumber: I slice it into rounds, about a quarter-inch thick. It holds the toppings well and keeps every bite crisp and cool.

4) How to Make Blackened Shrimp Avocado Cucumber Bites

Step 1. Pat the shrimp dry. Toss them with blackening seasoning until they’re coated. I like to do this in a bowl so the seasoning sticks to every curve of the shrimp.

Step 2. Heat olive oil in a skillet over medium-high. Lay the shrimp in a single layer. Cook them for about two minutes on one side, then flip and give them another two minutes. They should be firm and blackened at the edges.

Step 3. In another bowl, mash the avocado with lime juice, cilantro, salt, and pepper. I like mine slightly chunky so every bite has a bit of texture.

Step 4. Arrange cucumber slices on a platter. Spoon a small amount of avocado mixture onto each slice. This step makes the base creamy and helps hold the shrimp in place.

Step 5. Place one shrimp on top of each cucumber and avocado stack. Serve them right away while the shrimp are warm and the cucumbers are crisp.

5) Tips for Making Blackened Shrimp Avocado Cucumber Bites

I’ve learned a few tricks. First, pat the shrimp dry. Wet shrimp won’t blacken well. Second, don’t crowd the pan. Give them space so they sear instead of steam. Third, taste your avocado before you mix. If it’s bland, add more lime juice and salt.

If you’re planning these for a healthy finger foods party, make a test batch first. That way you know your seasoning is where you want it. Some people like it spicier, others prefer it mild. Adjust before the big event so you don’t second-guess yourself in the moment.

I also like to slice the cucumber just before serving. It keeps it crunchy and bright. Nothing’s worse than a watery cucumber base that loses its bite.

6) Making Blackened Shrimp Avocado Cucumber Bites Ahead of Time

You can prep parts of this recipe in advance. Cook the shrimp, store them in the fridge, and reheat quickly in a skillet. Mix the avocado base, cover it tightly with plastic wrap pressed against the surface, and keep it chilled until ready. Slice the cucumbers fresh so they stay firm.

I once prepped everything for a dinner party in the morning and assembled it all right before serving. The bites came together in minutes, and nobody guessed I had done the heavy lifting hours earlier.

That’s the beauty of this recipe. It’s flexible and forgiving. You can adjust your prep to fit your schedule, whether you’re hosting or just making a plate for yourself.

7) Storing Leftover Blackened Shrimp Avocado Cucumber Bites

Let’s be honest, leftovers rarely happen with this recipe. If you do have some, store the shrimp separately from the avocado and cucumbers. The shrimp keep in the fridge for two days in an airtight container. Reheat them gently in a skillet or enjoy them cold.

The avocado mixture is trickier. It browns quickly, even with lime juice. If you cover it tightly, it’ll hold for about a day. Cucumbers don’t hold well once topped, so slice fresh ones when you’re ready to eat again.

In short, this is a recipe best enjoyed fresh. But if you must save some, keep the parts separate and build new bites when you’re ready.

8) Try these Appetizers next!

9) Blackened Shrimp Avocado Cucumber Bites