Shrimp and Avocado Cucumber Bites

Every year I promise myself the New Year’s Eve appetizer will be easy. Every year I’m still in the kitchen at 11:40 with a sticky counter and a kid asking if it’s midnight yet.

These shrimp and avocado cucumber bites are the first party food I’ve made that I could mostly do ahead and still serve cold, crisp and pretty. They’re also the recipe I got wrong the most: slippery cucumbers, brown avocado, rubbery shrimp, a plate full of tails. I kept making them anyway, fixing one thing each time, until the bites stayed put and tasted as fresh at the party as they did in my kitchen. This is that version.

Why You’ll Love This Recipe

The bites stay put. A thick slice with a little well in the middle gives the avocado a place to sit, so nothing slides when you carry the platter across the room.

Most of the work is done ahead. The shrimp cook the day before, and the timeline below leaves only the assembly for when guests arrive.

And they’re light. About 45 calories and 1 gram of carbs a bite, which is a nice break in a night of cheese and crackers. They aren’t only for New Year’s Eve. Cold, make-ahead and one bite, they suit any party platter.

Ingredients You’ll Need

Makes about 30 bites. You’ll need a large skillet, paper towels, a small melon baller or a 1/2 teaspoon measure, and a platter.

For the shrimp

1 pound raw large shrimp (31 to 40 count), peeled, deveined, tails off – This size matches the width of a cucumber slice. Jumbo shrimp hang over the edge and roll off. Pull the tails too, because nobody wants to stand there holding one.

1 tablespoon avocado oil – It handles a hot pan without fuss.

1/2 teaspoon smoked paprika – It gives the shrimp that red-brown crust.

1/2 teaspoon garlic powder – Quiet, but you’d miss it.

1/4 teaspoon kosher salt – Every layer gets its own salt, and this is the shrimp’s.

A pinch of cayenne – Skip it for a mild crowd.

For the cucumbers

2 English cucumbers (about 12 inches each) – Leave the peel on, since it keeps the slice firm and looks nice on the platter. You’ll have extra slices, which is fine.

1/2 teaspoon fine salt – It pulls out water before the water reaches the avocado. This small step saves the whole platter.

For the avocado spread

2 ripe Hass avocados – Ripe means they give a little when you press gently. Rock-hard ones won’t mash, and mushy ones taste off.

Juice of 1 lime (about 2 tablespoons) – For flavor, and it slows the browning.

1/2 teaspoon fine salt – The avocado needs its own.

1/4 teaspoon garlic powder – Same quiet job as in the shrimp.

2 tablespoons finely chopped cilantro – Fresh, so it tastes like something green is in there.

To finish

Lime zest, finely chopped chives and lime wedges – The wedges go on the platter, for squeezing over everything right before serving.

How to Make Shrimp and Avocado Cucumber Bites

Pat the shrimp very dry with paper towels, since wet shrimp steam instead of sear. Toss them with the oil, smoked paprika, garlic powder, salt and cayenne. Heat a large skillet over medium-high heat for about 2 minutes, then cook half the shrimp in a single layer with space between them. Give them 1½ to 2 minutes per side, until they’re pink and curled into a loose C. A tight ring means they’re overcooked. Move them to a plate, cook the second batch, then refrigerate them until they’re completely cold, at least 30 minutes.

While the shrimp chill, slice the cucumbers 1/2 inch thick and leave the peel on. Lay the slices on paper towels, sprinkle them lightly with the salt, and let them sit for 10 minutes. Pat them dry. Use a small melon baller or the back of a 1/2 teaspoon to scoop a shallow well in the center of each slice. Don’t go all the way through, because you want a floor.

Mash the avocados with the lime juice, salt, garlic powder and cilantro, keeping a few small chunks for texture. Taste it and add more salt if it needs it. If you’re not using it right away, press plastic wrap directly onto the surface and refrigerate.

To assemble, spoon about 2 teaspoons of the avocado into each well. Set a cold shrimp on top and press down gently so it sticks. Finish with a little lime zest and chives, then squeeze the lime wedges over the platter.

My “Nothing Slides Off” Mini Guide

• Cut the cucumbers 1/2 inch thick. My first batch was 1/4 inch. The slices bent under the avocado, and the shrimp slid off on the walk across the kitchen. A thick slice with a shallow well gives the bite a floor.
• Salt the slices, then pat them dry. Cucumbers weep after they’re cut, and that water ends up under the avocado.
• Use 31 to 40 count shrimp, and pull them at a loose C. Bigger shrimp overhang the slice, and a tight ring means they’re rubbery.
• Keep the lime out of the shrimp. I once soaked them in lime juice for a few hours because it sounded fancy, and the texture turned mealy. The lime goes in the avocado and over the top.
• Chill the shrimp until they’re fully cold. Warm shrimp soften the avocado, and then it slides around.
• Assemble last. Three hours early, I put everything together to be organized. The avocado browned at the edges and little puddles sat under the bites.

Helpful Tips

Can You Make Shrimp and Avocado Cucumber Bites Ahead?

Most of it, yes. This is the New Year’s Eve timeline I use:

• Day before: Cook the shrimp and chill them in an airtight container.
• Afternoon of the party: Slice, salt, dry and scoop the cucumbers. Store them on paper towels in the fridge, covered, for up to 4 hours.
• 2 to 3 hours before guests: Mash the avocado, press plastic wrap on the surface, and refrigerate.
• 45 minutes before guests: Assemble on a platter, cover loosely and keep it in the fridge.
• When guests arrive: Garnish, squeeze on the lime and serve.

Don’t leave the platter out for more than 2 hours.

How Many Bites Per Person

Each batch makes about 30 bites. As one of several appetizers, plan on 3 to 4 bites per guest, so one batch feeds 8, two batches feed 16, and three feed 24. If these are the only appetizer, plan on 6 to 8 bites per guest.

Why Are My Cucumber Bites Watery or Sliding Off?

• Watery: the slices weren’t salted and dried, or the platter sat assembled too long.
• Sliding: the slices are thinner than 1/2 inch, there’s no well, the shrimp are still warm, or the avocado is runny from too much lime.
• Brown avocado: the spread was made too early or left open to the air. Press plastic wrap on the surface and make it no more than 3 hours ahead.
• Rubbery shrimp: they cooked past the loose C, or the pan was crowded and they steamed. Cook in two batches.
• Mealy shrimp: they sat in too much acid for too long, so keep the lime for the avocado.
• Bland: every layer needs its own salt, the cucumber, the avocado and the shrimp, plus a squeeze of lime at the end.

Can You Use Pre-Cooked Shrimp?

Yes, and it saves about 10 minutes. Buy cooked, peeled, tail-off shrimp in the 31 to 40 count size. Thaw them, pat them very dry, and toss them with the oil and spices. Don’t cook them again, because they’ll turn rubbery. I still prefer seared raw shrimp, since the crust adds flavor, but on a short night pre-cooked is fine.

A few variations:

• Sriracha mayo drizzle: stir 1 tablespoon sriracha into 3 tablespoons mayonnaise and drizzle it over the top.
• Crunch on top: crumble a few Parmesan crisps over each bite.
• A different base: sturdy crackers or toasted baguette rounds work in place of the cucumber. Assemble those right before serving, because bread goes soft.
• Toothpicks: skip them. The bites stay put with this method, and toothpicks only leave guests hunting for somewhere to put them.

These are best eaten fresh, since leftover assembled bites get watery within a few hours. If you have extra, store the shrimp, cucumbers and avocado separately and rebuild the bites later.

Frequently Asked Questions

Final Thoughts

For New Year’s Eve, I build two half platters. One goes out when the first guests arrive, and the other stays in the fridge until I swap it in around the middle of the evening. The first platter never sits out too long, and the second looks fresh. Serve with something cold and sparkling, like sparkling cider or sparkling water.