Blackened Shrimp Cucumber Bites Recipe

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Warm & Familiar Blackened Shrimp Cucumber Bites Recipe

I love when a recipe feels fresh yet comforting, which is exactly what you get with this Blackened Shrimp Cucumber Bites Recipe. Imagine crisp cucumber slices topped with smoky, spice-kissed shrimp and a creamy, velvety dollop of guacamole—it’s a refreshing bite that’s as satisfying as it is simple. Whether you’re prepping appetizers for friends or looking for a light snack, these bites bring a burst of flavor without any fuss. You’ll notice that the balance of cool cucumber and warm blackened shrimp creates a delicious contrast that’s both vibrant and grounding. Plus, it’s a dish you can pull together in under 20 minutes—perfect for busy weeknights or last-minute gatherings. Let’s walk through this recipe together so you can nail each step and come away with something truly special on your plate.

Ingredient Breakdown

• 1 tablespoon coconut oil: Adds a subtle, tropical richness that helps the shrimp blacken beautifully without burning.
• 1 tablespoon Old Bay seasoning: Gives that warm, spicy, slightly savory kick that makes the shrimp pop—feel free to substitute with Cajun or Creole seasoning.
• 1 pound shrimp, peeled and deveined: The star ingredient—fresh or thawed frozen works well; medium-sized shrimp cook fast and stay juicy.
• 1 cucumber, sliced: Crisp and cool, cucumber refreshes the palate, serving as a delightful crunchy base.
• ½ cup homemade or store-bought guacamole: Creamy, with a hint of lime and cilantro if homemade; it cools the heat of the blackened shrimp perfectly.

Before You Start

Prepping ingredients ahead—like peeling shrimp and slicing cucumber—will make cooking feel smoother and more relaxed. I always recommend having everything laid out (mise en place) so that when the pan’s hot, you can focus on cooking, not scrambling. This recipe needs no oven, so just warming your skillet in advance is enough.

How to Make Blackened Shrimp Cucumber Bites Recipe

1. Toss the shrimp: In a bowl, drizzle the coconut oil over peeled and deveined shrimp, then sprinkle with Old Bay seasoning. Use your hands or a spoon to coat every shrimp evenly. This oil helps the seasoning stick, so the final bites pack flavor without dryness.
2. Preheat your pan: Place a heavy skillet (cast iron works wonders) over medium-high heat until shimmering but not smoking. Getting this right creates that signature blackened crust without burning.
3. Cook the shrimp: Arrange shrimp in a single layer with space between them—crowding will steam rather than sear. Cook about 2-3 minutes per side, flipping once, until they develop a beautiful dark spice crust and are just opaque. You’ll notice fragrant steam rising, signaling the spices are blooming.
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Cook Like a Pro
Keep the pan hot but not smoking—you want that sear without bitterness. Avoid flipping too often; one flip keeps the crust intact. Shrimp cook quickly, so watch the edges turn golden and the body curl lightly as signals to flip. Don’t overcook or they’ll get rubbery; pull off the heat as soon as they turn opaque white with bright pink accents.
4. Slice the cucumber: While shrimp cook, slice your cucumber into even rounds, about ¼-inch thick. Avoid too thin or the bites won’t hold up under the toppings, but thin enough to be easy to snack on.
5. Assemble the bites: Spoon a generous dollop of guacamole onto each cucumber slice. The creamy texture will balance the spicy shrimp perfectly. Top each with one blackened shrimp, press gently to adhere.
6. Serve immediately: These are best enjoyed fresh—the snap of cucumber, the warm, crispy shrimp, and cool guacamole create a harmony you don’t want to miss.

Flavor Variations for Blackened Shrimp Cucumber Bites Recipe

• Spicy mango salsa: Swap guacamole for a chunky mango salsa to add sweetness and tropical flair.
• Herbed cream cheese: Mix fresh dill or chives into cream cheese for a tangy, soft layer instead of guacamole.
• Pickled red onions: Add a few slivers atop each bite for acidity and vibrant color.
• Citrus zest boost: Sprinkle a little lime or lemon zest over the top to brighten those smoky shrimp flavors.
• Smoky aioli drizzle: Blend smoked paprika into mayo for a subtle smoky finish.
• Avocado mash with garlic: Mash avocado with a little garlic and chili flakes for a punchier spread.

Storage, Freezer & Reheat Tips

• Refrigerate: Store assembled bites in an airtight container for up to 24 hours. Cucumber gets watery beyond that point.
• Separate components: Keep shrimp and cucumber slices separate if prepping in advance—shrimp up to 2 days refrigerated, cucumber up to 3 days.
• Freezing shrimp: Cooked blackened shrimp freeze well for up to 1 month. Thaw in the fridge, then reheat quickly in a hot pan to maintain texture.
• Reheat advice: Gently warm shrimp in a skillet over medium heat just until heated through; avoid microwave to keep the crust crisp.

Blackened Shrimp Cucumber Bites Recipe FAQs

• Can I use frozen shrimp? Absolutely! Just thaw them completely and pat dry to avoid steaming instead of searing.
• What if I don’t have Old Bay seasoning? You can substitute with a mix of paprika, garlic powder, onion powder, cayenne, salt, and black pepper to mimic the flavors.
• Is this recipe gluten-free? Yes, all ingredients are naturally gluten-free, making this snack safe for most diets.
• Can I make this vegan? Try substituting shrimp with seasoned and pan-fried oyster mushrooms or tofu for a similar texture with a plant-based twist.
• How do I keep cucumbers from getting soggy? Slice them right before assembling and pat dry if they’re very moist to keep the bites crisp.

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