Chipotle Shrimp Guacamole Cucumber Stacks

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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Step-by-step

1. 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)

2. 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.

3. 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.

   

4. Juice the lemon (or use lime). Halve the avocado and remove the stone.

   

5. Meanwhile, cut cucumber into 12 rounds ¹/₂ to 1 cm (¹/₄ to ¹/₂ inch) thick.

6. Using a spoon, scoop the avocado flesh into a bowl. Add the remaining oil, salt, pepper and lemon juice. Mash using a fork.

   

7. 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.

   

8. Serve immediatelly or refrigerate in a sealed container for up to a day.

   

Recipe

Chipotle Shrimp Guacamole Cucumber Stacks

★★★★★4.9 (23 ratings)

Mexican spiced shrimp are the star of this dish, and pair perfectly with creamy guacamole and crunchy cucumber ...

Hands on

5m

Overall

10m

Servings

4

2.4 g

Net carbs

10.2 g

Protein

12.9 g

Fat

171

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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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

1. 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)

2. 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.

3. 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.

4. Juice the lemon (or use lime). Halve the avocado and remove the stone.

5. Meanwhile, cut cucumber into 12 rounds ¹/₂ to 1 cm (¹/₄ to ¹/₂ inch) thick.

6. Using a spoon, scoop the avocado flesh into a bowl. Add the remaining oil, salt, pepper and lemon juice. Mash using a fork.

7. 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.

8. Serve immediatelly or refrigerate in a sealed container for up to a day.

Nutrition per serving, 3 stacks

Carbs 6%Protein 25%Fat 69% of calories

Net carbs

2.4 g

Total carbs

5.4 g

Fiber

3.1 g

Sugars

1.1 g

Protein

10.2 g

Fat

12.9 g

Saturated fat

2 g

Calories

171 kcal

Sodium

654 mg · 28.4% RDA

Magnesium

32 mg · 8.06% RDA

Potassium

342 mg · 17.1% EMR

Nutrition by ingredient

Per 3 stacks	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Garlic, fresh	0.2 g	0 g	0 g	1
Prawns, shrimp (raw, peeled)	0.3 g	9 g	0.5 g	41
Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder)	0 g	0 g	0 g	0
Cucumber, fresh	0.7 g	0.3 g	0.1 g	6
Avocado, fresh	0.7 g	0.8 g	5.5 g	60
Lemon juice, fresh	0.2 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Spring onion, scallion, green onion, fresh	0.2 g	0.1 g	0 g	1
Total	2.4 g	10.2 g	12.9 g	171

Serving size 3 stacks

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Coconut free
• Beef free
• Pescatarian
• Low FODMAP