Looking for a light bite for your Fourth of July gatherings?
These cucumber avocado shrimp bites scream SUMMER and are the perfect balance of protein + healthy fats + fiber. They are made with only a handful of ingredients and are nutrient dense (high in nutrients relative to the amount of calories they contain).
I am so excited to be partnering with the Seafood Nutrition Partnership for the month of July to share about the amazing benefits of seafood. Namely, the benefits of eating seafood twice a week which is the recommendation in the dietary guidelines. #Seafood2xWk
Seafood is not only a good source of protein and omega-3 fats. It contains a slew of vital nutrients that support our health that are hard to get from any other foods like vitamin B12, vitamin D and bioavailable iron – (one our body can readily utilize compared to plants).
Eating seafood two times per week has been linked to better sleep, less stress, and even longevity.
Checking one box this week on eating #Seafood2xWk with this delish and simple app. Shrimp is a lean protein and great source of selenium and iodine which are both important for thyroid support. Healthy thyroid = healthy metabolism.
Shrimp is also so easy to make! I keep a bag of flash-frozen cooked shrimp in my freezer and it’s ready in minutes.
Add a little high heat avocado cooking oil to a cast-iron skillet on the stovetop and some spices and you have a quick and nutritious protein. Frozen is the way to go if you plan to save your seafood for a later date or live alone. It is often more budget-friendly and can be saved for up to six months.
Did you catch my healthy Fourth of July last Friday on ABC Charleston? I shared these along with three other recipes. Watch the replay here.
Join me in eating seafood two times per week and take the pledge at here! If you make this, be sure to share with me on Instagram!
- 1 large cucumber
- 1 tbsp avocado oil
- 1 cup shrimp, peeled and deveined
- 1/2 tsp cumin
- 1/2 tsp paprika
- salt and pepper
- Garnish: parsely, chopped
- 2 large ripe avocados
- 2 tbsp lemon juice
- 1 tsp garlic powder
- salt and pepper to taste
- In a medium bowl, toss together shrimp, paprika, cucumber, salt, pepper and one tablespoon avocado oil.
- Warm a medium skillet over medium-high heat.
- Add shrimp to skillet and cook until pink, about 5 minutes.
- Slice cucumber into half-inch thick coins and place on a large serving plate.
- Peel and mash avocado in a medium bowl. Stir in remaining ingredients for the avocado mash.
- Place a dollop of avocado mash on top of each cucumber then place one cooked shrimp on top.
- Garnish with chopped parsely.
- Serve on a toothpick to hold in place (optional).
Sponsored by Seafood Nutrition Partnership.