Blackened Shrimp Avocado Cucumber Bites: A Perfect Party Appetizer

Have you ever hosted a party and needed that perfect appetizer that’s both impressive and easy to prepare? I’ve been there countless times, and I’m excited to share one of my absolute favorite solutions: Blackened Shrimp Avocado Cucumber Bites. These delectable little morsels combine the spicy kick of blackened shrimp with the cool creaminess of avocado, all resting on a refreshing cucumber slice. They’re not just delicious—they’re a beautiful addition to any appetizer spread and surprisingly simple to put together.

Why You’ll Love This Recipe

I first created these bites for a summer gathering with friends, and they’ve become my most requested appetizer ever since. Here’s why I think you’ll fall in love with them too:

• Quick preparation: Ready in under 30 minutes from start to finish
• Visually stunning: The colorful layers create an impressive presentation
• Balanced flavors: Spicy, creamy, and refreshing elements in every bite
• Customizable: Easy to adjust spice levels or add additional toppings
• Nutrient-dense: Packed with protein, healthy fats, and vitamins
• Naturally gluten-free: Perfect for guests with dietary restrictions

Plus, they’re substantial enough to satisfy hungry guests but light enough that they won’t spoil appetites for the main course. Let me walk you through everything you need to know to make these show-stopping appetizers for your next gathering.

Ingredients

For the Blackening Seasoning:

• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust according to your spice preference)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

For the Shrimp:

• 1 pound large shrimp (16-20 count), peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice

For the Avocado Spread:

• 2 ripe avocados
• 2 tablespoons fresh lime juice
• 1/4 cup finely chopped cilantro
• 1 small jalapeño, seeds removed and finely diced (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

For Assembly:

• 2 large English cucumbers
• 1/4 cup finely diced red bell pepper
• 2 tablespoons finely chopped chives
• Micro greens or additional cilantro for garnish
• Lime wedges for serving

Equipment Needed

I always like to get everything ready before I start cooking. Here’s what you’ll need:

• Cast iron skillet or heavy-bottomed pan
• Mixing bowls (various sizes)
• Cutting board and sharp knife
• Measuring spoons and cups
• Small food processor (optional, for avocado spread)
• Serving platter
• Paper towels

Nutritional Information

Before we dive into the preparation, let’s look at the nutritional profile of these bites. Each serving (3 pieces) provides:

These bites are not only delicious but also nutritionally balanced with healthy fats from the avocado, lean protein from the shrimp, and vitamins and minerals from the fresh vegetables.

Step-by-Step Instructions

Preparing the Blackening Seasoning

1. In a small bowl, combine all the blackening seasoning ingredients: paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt.
2. Mix thoroughly to ensure the spices are evenly distributed.
3. Set aside 1 tablespoon of the mixture for the shrimp, and store the rest in an airtight container for future use. (This blend keeps for up to 3 months and is fantastic on fish, chicken, or even roasted vegetables!)

Preparing the Shrimp

1. Pat the shrimp dry with paper towels. This is crucial for getting a good sear and preventing the shrimp from steaming instead of blackening.
2. In a medium bowl, toss the shrimp with olive oil and lemon juice.
3. Sprinkle with the reserved tablespoon of blackening seasoning and toss again to coat evenly.
4. Let the shrimp marinate for 10 minutes at room temperature.
5. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
6. Add the shrimp in a single layer, being careful not to overcrowd the pan (you may need to work in batches).
7. Cook for about 2 minutes per side, or until the shrimp are pink, opaque, and have a nice dark crust from the blackening seasoning.
8. Remove the shrimp to a plate and let cool slightly.
9. Once cool enough to handle, cut each shrimp into thirds (unless they’re very small, then halves may be better).

Making the Avocado Spread

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
2. Add the lime juice, chopped cilantro, diced jalapeño (if using), salt, and cumin.
3. Mash with a fork until creamy but still slightly chunky. You want some texture to remain.
4. Taste and adjust seasonings as needed. If the mixture seems too thick, you can add a little more lime juice or even a tablespoon of olive oil.

Preparing the Cucumbers

1. Wash and dry the cucumbers.
2. Slice them into 1/4-inch thick rounds. You should get about 24-30 slices depending on the size of your cucumbers.
3. If desired, use a small spoon or melon baller to scoop out a small depression in the center of each slice. This creates a little “cup” for the avocado mixture to sit in and helps prevent it from sliding off.
4. Arrange the cucumber slices on paper towels and lightly salt them. Let sit for 5 minutes, then pat dry. This removes excess moisture and prevents soggy bites.

Assembly

1. Arrange the cucumber slices on your serving platter.
2. Top each slice with about a teaspoon of the avocado mixture. I find a small cookie scoop or piping bag makes this step neater, but a regular spoon works fine too.
3. Place a piece of blackened shrimp on top of each avocado-topped cucumber slice.
4. Sprinkle with the diced red bell pepper and chopped chives.
5. Garnish with micro greens or additional cilantro.
6. Serve immediately with lime wedges on the side.

Make-Ahead Tips

I’ve learned a few tricks for prepping these ahead of time when entertaining:

• The blackening seasoning can be made up to 3 months in advance.
• Shrimp can be blackened up to 24 hours ahead and stored in the refrigerator.
• Cucumber slices can be prepared and stored between paper towels in an airtight container for up to 8 hours.
• The avocado spread is best made within 2 hours of serving, but you can extend its freshness by pressing plastic wrap directly onto its surface and adding extra lime juice.
• For maximum freshness, assemble the bites no more than 30 minutes before serving.

Variations and Substitutions

One of the reasons I love this recipe is how versatile it is. Here are some of my favorite ways to switch things up:

Protein Alternatives

Base Alternatives

• Zucchini rounds: Slightly grill or sauté them first for extra flavor
• Endive leaves: Create elegant “boats” perfect for passing at parties
• Sweet potato rounds: Roast until tender for a sweet-savory contrast
• Rice cakes or crackers: For a more substantial, non-vegetable base

Avocado Spread Variations

• Mediterranean: Mix in feta, diced olives, and oregano instead of cilantro and jalapeño
• Asian-inspired: Add a splash of sesame oil, rice vinegar, and grated ginger
• Southwestern: Mix in roasted corn, black beans, and taco seasoning
• Tropical: Add finely diced mango or pineapple for a sweet-savory combination

Serving Suggestions

These cucumber bites make a perfect starter for almost any meal, but I particularly love serving them:

• As part of a summer buffet alongside other cold appetizers
• Before a seafood main course like grilled fish or paella
• At outdoor gatherings where their cool, refreshing nature is especially welcome
• On a hot day when you want something light but satisfying
• Alongside sparkling water with lime for a refreshing combination
• With freshly squeezed lemonade for a family-friendly pairing
• With a crisp, non-alcoholic cucumber spritzer

Storage and Leftovers

In my experience, these bites are best enjoyed fresh, but if you do have leftovers:

• Store the components separately if possible
• Keep refrigerated for no more than 24 hours
• The avocado spread will darken; press plastic wrap directly on the surface and add extra lime juice to slow oxidation
• Cucumber bases will become soggy over time, so are best prepared fresh
• Blackened shrimp can be repurposed in salads or wraps if you don’t want to reassemble the bites

Troubleshooting Tips

Even with simple recipes, things can sometimes go wrong. Here are solutions to common issues I’ve encountered:

Avocado Spread Issues:

• Too runny: Add more avocado or a tablespoon of sour cream to thicken
• Too thick: Add more lime juice or a splash of olive oil
• Browning quickly: Add extra lime juice and keep covered with plastic wrap touching the surface until ready to use

Shrimp Issues:

• Too spicy: Reduce the cayenne pepper in the blackening spice or serve with a cooling element like a tiny dollop of sour cream on top
• Not spicy enough: Add a pinch of cayenne to the finished dish or serve with hot sauce on the side
• Rubbery texture: Likely overcooked; next time, remove them from the heat as soon as they turn pink and opaque
• Not blackening properly: Ensure your pan is very hot before adding the shrimp and that they’re completely dry before seasoning

Assembly Issues:

• Toppings sliding off: Make sure to create a small well in the cucumber slices and don’t overload them
• Cucumber too watery: Don’t skip the step of salting and patting dry the cucumber slices
• Difficult to eat in one bite: Cut the cucumbers slightly thicker and the shrimp into smaller pieces

Health Benefits

I’m always looking for appetizers that aren’t just empty calories, and these cucumber bites definitely deliver on the nutrition front:

• Shrimp: Low in calories but high in protein and nutrients like selenium, vitamin B12, and phosphorus
• Avocado: Packed with heart-healthy monounsaturated fats, fiber, and potassium
• Cucumber: High water content makes them hydrating, plus they contain antioxidants and vitamin K
• Herbs and spices: Many have anti-inflammatory properties and add flavor without extra calories or sodium

Together, these ingredients create an appetizer that’s not only delicious but also contributes positively to your overall diet.

Frequently Asked Questions

Q: Can I make these completely ahead of time for a party?

While it’s best to assemble these bites shortly before serving, you can prep all components ahead of time. Blacken the shrimp, slice the cucumbers (store between paper towels in the refrigerator), and prepare the blackening seasoning up to a day ahead. Make the avocado spread up to 2 hours before, keeping it fresh by pressing plastic wrap directly on the surface and adding extra lime juice.

Q: What can I use instead of cilantro if I don’t like it?

Flat-leaf parsley makes an excellent substitute if you’re not a cilantro fan. You could also use fresh basil, mint, or a combination of herbs depending on your preference.

Q: My family doesn’t like spicy food. How can I adjust this recipe?

Simply reduce or eliminate the cayenne pepper from the blackening seasoning and omit the jalapeño from the avocado spread. You’ll still get plenty of flavor from the other spices. Alternatively, you could make two batches – one spicy and one mild.

Q: Can I use frozen shrimp?

Absolutely! Just make sure to thaw them completely and pat them very dry before seasoning and cooking. Frozen shrimp often release extra moisture, which can prevent proper blackening.

Q: How many should I plan per person for a party?

For an appetizer before a meal, I recommend planning 3-4 bites per person. If they’re part of an appetizer spread with several options, 2-3 per person should be sufficient. For a cocktail party where these might be the main food, plan for 5-6 per person.

Q: I’m allergic to avocado. Is there a substitute I can use?

You can create a similar creamy base using Greek yogurt mixed with herbs and seasonings. Another option is a white bean dip made by blending cannellini beans with olive oil, garlic, and herbs.

Q: Can I make these ahead and freeze them?

Unfortunately, these don’t freeze well. Cucumbers become watery when frozen and thawed, and the avocado spread will discolor. This recipe is best enjoyed fresh.

Q: What’s the best way to transport these to a potluck?

For potlucks, I recommend transporting the components separately and assembling on site. Pack the cucumber slices, avocado spread, and blackened shrimp in separate containers. The cucumber slices can be arranged on the serving platter and covered with damp paper towels, then plastic wrap. Bring a small spatula or spoon for the avocado spread and assemble just before serving.

Conclusion

These Blackened Shrimp Avocado Cucumber Bites have become my go-to appetizer for entertaining because they consistently impress guests while being surprisingly easy to make. The combination of spicy blackened shrimp, creamy avocado, and cool, crisp cucumber creates a perfect balance of flavors and textures that keeps everyone coming back for more.

What I love most about this recipe is its versatility. You can adjust the spice level, swap out ingredients based on dietary preferences, or change the presentation to fit any occasion – from casual backyard gatherings to elegant dinner parties.

Next time you’re looking for an appetizer that combines impressive presentation with delicious flavor and minimal effort, give these bites a try. I’m confident they’ll earn a permanent spot in your recipe collection, just as they have in mine!