These Guacamole and Shrimp Cucumber Bites are the perfect appetizer to enjoy on the weekend! With grilled shrimp and Hatch Chile Guacamole layered on a cucumber round, it’ll be hard to eat just one!

I love an easy appetizer. And it doesn’t get any easier than these Guacamole and Shrimp Cucumber Bites; fresh cucumber rounds peeled and sliced, layered with a schmear of guacamole, topped with grilled shrimp. And they’re ready to inhale in just twelve minutes. Hello!

Making my own guacamole recipe for meal prep or a party is incredibly easy and is perfect for this shrimp appetizer recipe. But sometimes, it’s worth it to go ahead and just pick up a batch of store-bought guacamole when you’re shopping at Sprouts.

You know my love for Sprouts, and more and more new stores keep popping up in Tampa Bay which makes me happy! I knew I wanted to grill my shrimp in a smoky paprika, so I opted for the Sprouts Brand Hatch Chile Guacamole (found in the produce section) as the flavorful star of this easy, low-carb appetizer.

How to grill shrimp:

I love the slightly charred and smoky flavor the grill brings. This shrimp recipe is perfect on the grill.

Preheat your grill to 350-450 degrees F.
To a large mixing bowl, drizzle shrimp with 2 tablespoons olive oil, then sprinkle with 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, and ¼ teaspoon kosher salt. Toss to coat.
Thread your shrimp on a skewer for easy grilling: 26-30 will come in a bag of raw, peeled and deveined shrimp from Sprouts.
Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process.
The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque.

I like to serve these Guacamole and Shrimp Cucumber Bites with the tail on for presentation. It just makes this shrimp recipe extra festive. But if you’d rather have a more functional, easy-to-bite-into party appetizer for friends, you can remove the tail before plating for easy eating.

What kind of cucumber to use:

These Guacamole and Shrimp Cucumber Bites are going to work best with the typical cucumber you’d use for salad. Persian cucumbers are too small (but are perfect for pickles!). English cukes are too thin. You want a cucumber that is about 8-10 inches long, to get enough rounds to make these bites.

You don’t have to peel your cucumber if you don’t want to, but again for presentation, it just looks more festive You do you.

These Guacamole and Shrimp Cucumber Bites are deliciously low-carb with a garnish of queso fresco (cotija cheese). If you’re on a whole30 or cannot have dairy, omit the cheese and these are still delicious, festive, smokey and fun.

other appetizer recipes you’ll love: