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Cucumber Bite with Shrimp and Avocado
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25 minutes
6 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
shrimp
mediterranean
vegan
(?)
Not vegan due to:
shrimp
vegetarian
(?)
Not vegetarian due to:
shrimp
pescatarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.9% of RDA
• Calories: 10.2% of RDA
• Carbs: 1.9% of RDA
• Fat (total lipid): 18.8% of RDA
• Fiber: 13.1% of RDA
• Fructose: 0.6% of RDA
• Protein: 19.1% of RDA
• Sodium: 7.0% of RDA
• Sugar: 1.7% of RDA
• Vitamin A (IU): 10.8% of RDA
• Vitamin B6: 6.0% of RDA
• Vitamin C: 9.9% of RDA
• Iron: 1.7% of RDA
• Magnesium: 13.2% of RDA
• Manganese: 1.9% of RDA
• Niacin: 4.2% of RDA
• Potassium: 12.2% of RDA
• Zinc: 8.7% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
3.98
g
Calories
153
 
Fiber
2.75
g
Iron
0.300
mg
Protein
16.1
g
Sodium
93.9
mg
Sugars
0.428
g
Fat (total lipid)
8.60
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
tbsp
+
-
 
 
1
lb
+
-
 
peeled and deveined.
 
1
whole
+
-
 
large size, sliced.
 
1
whole
+
-
 
mashed.
 
1
stalk
+
-
 
thinly sliced.
 
2
tbsp
+
-
 
finely minced.
 
1
tbsp
+
-
 
 
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PREPARATION
PREPARING THE SHRIMP
1.
Peel and devein the shrimp.
2.
Toss the shrimp in the oil and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until cooked, about 2-3 minutes per side.
3.
Let shrimp cool.
ASSEMBLING THE BITES
4.
While the shrimp is cooling, cut the avocado in half, pit it and scoop out the flesh into a bowl.
5.
Using a fork or a potato masher, mash the avocado until there are little to no clumps left. You want it as smooth as possible.
6.
Slice the cucumber into slices, making sure not to make them too thin or too thick. Slice the green onion and mince the parsley.
7.
Add the minced parsley into the avocado and mix well.
8.
Using a spoon, place a small dollop of avocado mixture onto each slice of cucumber.
9.
Top with 1/2 pieces of cooked shrimp (depending on their size) and sprinkle sliced green onion on top.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made. Just substitute surimi for shrimp.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 153
Protein 16.1 g
Carbohydrates 3.98 g
Iron 0.30 mg
Fiber 2.75 g
Calcium 8.50 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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