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Delicious Mexican spiced and garlic spiced shrimp are the star of this dish, and pair perfectly with creamy guacamole and crunchy cucumber to make a light and easy meal.
The best part? You will only need a few common ingredients and 10 minutes to make these from scratch! Plus they are dairy-free, egg-free and nut-free in case you've got food allergies.
This is a great Whole 30 and keto-approved recipe that will easily serve four as appetizers, or two if served as mains. I’ve used a really simple guacamole here to keep things easy and keep this meal low FODMAP (free free to skip the garlic if needed), however you could also use my favorite Pepita Guacamole or Classic Guacamole. Enjoy!
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Hands-on Overall
Serving size 3 stacks
Nutritional values (per serving, 3 stacks)
Net carbs2.4 grams
Protein10.2 grams
Fat12.9 grams
Calories171 kcal
Calories from carbs 6%, protein 25%, fat 69%
Total carbs5.4 gramsFiber3.1 gramsSugars1.1 gramsSaturated fat2 gramsSodium654 mg(28% RDA)Magnesium32 mg(8% RDA)Potassium342 mg(17% EMR)
Ingredients (makes 4 servings)
- 2 tbsp extra virgin olive oil, divided (30 ml)
- 1 small garlic clove, minced
- 12 raw shrimp, deveined and shelled (250 g/ 8.8 oz)
- 1/4 tsp chipotle seasoning
- 1 medium cucumber (200 g/ 7.1 oz)
- 1 large avocado (200 g/ 7.1 oz)
- 1 tbsp fresh lemon or lime juice, or more to taste
- sea salt and peppe, to taste
- 1 medium spring onion, sliced (15 g/ 1.1 oz)
Instructions
- Heat half of the olive oil in a heavy-bottomed skillet (cast iron works well). Once heated, add the garlic and fry, stirring, around 30 seconds. (Note: feel free to skip the garlic if low FODMAP)
- Add the shrimp, chipotle chile seasoning and salt and stir to combine. Cook, stirring, until both sides of the shrimp are cooked, about 2 to 3 minutes.
- Remove from the heat and use a slotted spoon to transfer into a plate. Do not leave in the skiilet as the shrimp may overcook.
- Juice the lemon (or use lime). Halve the avocado and remove the stone.
- Meanwhile, cut cucumber into 12 rounds 1/2 to 1 cm (1/4 to 1/2 inch) thick.
- Using a spoon, scoop the avocado flesh into a bowl. Add the remaining oil, salt, pepper and lemon juice. Mash using a fork.
- Top each cucumber slice with a teaspoon of guacamole, then top with shrimp. Sprinkle with finely chopped chives or thinly sliced green onion, parsley or cilantro.
- Serve immediatelly or refrigerate in a sealed container for up to a day.
Ingredient nutritional breakdown (per serving, 3 stacks)
| Net carbs | Protein | Fat | Calories |
|---|
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Prawns, shrimp (raw, peeled) |
| 0.3 g | 9 g | 0.5 g | 41 kcal |
| Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder) |
| 0 g | 0 g | 0 g | 0 kcal |
| Cucumber, fresh |
| 0.7 g | 0.3 g | 0.1 g | 6 kcal |
| Avocado, fresh |
| 0.7 g | 0.8 g | 5.5 g | 60 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Total per serving, 3 stacks |
| 2.4 g | 10.2 g | 12.9 g | 171 kcal |
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