Blackened Shrimp and Cucumber Bites with Spicy Aioli

The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.

As someone who focuses heavily on dishes for the main course of a meal, my philosophy when it comes to appetizers is to keep it simple. These Blackened Shrimp and Cucumber Bites fit the bill because they come together in about 15 minutes with just a handful of ingredients (but they look super fancy and taste fresh and delicious).

To add big flavor fast, I’m tossing jumbo peeled shrimp in a Cajun-style seasoning blend. This saves me the step of measuring out multiple spices. Adding a garnish of Vigeo Gardens Microgreens is an easy way to make these apps look elegant, and did you know they’re packed with beneficial nutrients and antioxidants? It’s a win, win.

While these are best assembled just before serving, you can cook the shrimp up to a day in advance and serve chilled atop the cucumber and avocado.

Blackened Shrimp and Cucumber Bites with Spicy Aioli

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Makes 16 pieces

Ingredients

• 1 pound fresh jumbo shrimp, peeled and deveined
• 1 tablespoon Cajun-style seasoning
• 1 tablespoon olive oil
• 1 English cucumber, cut at an angle into 16 slices
• 1 avocado, thinly cut into 16 slices
• 1 cup Vigeo Gardens Microgreens Blend
• ½ cup Stonewall Kitchen Sriracha Aioli

Instructions

1. In a bowl, gently toss the shrimp in the seasoning. Heat olive oil in a medium skillet over medium-high heat. Add shrimp and cook for 4-5 minutes or until cooked through, flipping once.  Set aside.
2. Arrange cucumber slices on a serving platter. Top each with a slice of avocado, one shrimp and garnish with microgreens. Serve aioli in a small dish for topping.

Click Here to Print the Recipe for Blackened Shrimp and Cucumber Bites with Spicy Aioli.