Easy Shrimp Guacamole Bites
Crunchy cucumber rounds topped with creamy guacamole, quick-pickled onions, and smoky charred shrimp – these bites come together in 20 minutes and disappear just as fast. Perfect for parties, game day, or a light dinner.
Equipment
- 12-inch cast iron skillet or heavy-bottomed pan
- Large Mixing Bowl
- Medium Mixing Bowl
- Small Bowl
- Tongs
- Sharp Knife
- Cutting board
- Paper towels
Ingredients
For the Quick-Pickled Onions
- 1/2 small red onion, thinly sliced
- 1 lime, juiced
- Pinch of salt
For the Shrimp Marinade
- 1 lb raw large shrimp (21-25 count), peeled and deveined, tails off
- 1 tbsp olive oil
- 1 lime, zested and juiced
- 1 tsp chili powder (preferably ancho)
- 1 tsp honey
- 1/2 tsp salt
For the Guacamole
- 3 ripe but firm Hass avocados
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped, plus small sprigs for garnish
- 1/4 tsp salt
- 1/2 lime, juiced (adjust to taste)
For Assembly
- 1 large English cucumber
- Flaky salt, for finishing
- Lime wedges, for serving
Instructions
- Set a large skillet over high heat to get screaming hot while you work through the first few steps.
- Quick-pickle the onion: In a small bowl, combine the thinly sliced red onion, juice of 1 lime, and a pinch of salt. Toss with your fingers and set aside. The acid will soften the onion and turn it a brilliant magenta in the time it takes you to prep everything else.
- Marinate the shrimp: Pat the shrimp very dry with paper towels. In a medium bowl, toss the shrimp with 1 tbsp olive oil, the zest and juice of 1 lime, 1 tsp chili powder, 1 tsp honey, and 1/2 tsp salt. Let it sit while you make the guac (about 10 minutes).
- Make the guacamole: Halve and pit the avocados. Scoop the flesh into a bowl. Add the minced jalapeño, chopped cilantro, 1/4 tsp salt, and a squeeze of lime (about half the second lime). Mash to your preferred texture – leave some chunks for visual interest. Taste and adjust salt or lime.
- Char the shrimp: Once the pan is hot, add 1 tbsp of oil to the pan – it should shimmer immediately. Arrange the shrimp in a single layer (work in batches if needed). Cook for 90 seconds without moving them, until a deep, dark char forms on the first side. Flip and cook for another 60 seconds, until opaque and curled slightly. Transfer to a plate.
- Slice the cucumber: While the shrimp rests, slice the cucumber into 1/2-inch thick rounds (about 24 rounds). Lay them on a paper towel, sprinkle lightly with salt, and let sit for 2 minutes. Blot the moisture.
- Assemble the bites: Arrange the cucumber rounds on a serving platter. Top each round with a generous spoonful of guacamole. Drape a piece of pickled onion over the guac. Place a charred shrimp on top. Garnish with a small cilantro sprig and a tiny pinch of flaky salt. Serve with lime wedges on the side.
Notes
Chef's tips: Don't skip drying the shrimp – wet shrimp steam instead of char. Salt the cucumber rounds and blot them to prevent sogginess. Store guacamole with plastic wrap pressed directly onto the surface to prevent browning. For make-ahead, cook shrimp and pickled onions up to 24 hours in advance; slice cucumber and assemble just before serving.