Cucumber Shrimp Minis Recipe

Wash and dry the cucumbers. Cut each cucumber into 24 pieces about 1/2 inch (1.2 cm) thick to make small rounds.

Using a small melon baller or spoon, gently scoop a shallow well from the center of each cucumber round, leaving a 1/4–1/3-inch base so the cup holds filling. Be careful not to scoop all the way through.

Lightly sprinkle the cucumber cups with 1 tsp kosher salt, then set them on a paper towel-lined tray for 5–10 minutes to draw excess moisture. Pat dry before filling.

If the small shrimp for the filling are chilled, pat dry with paper towels. Chop half (about 6 oz) coarsely and reserve the other half whole for texture (optional).

Halve and pit the avocados. Scoop flesh into a medium bowl and mash lightly with a fork, leaving some small chunks for texture.

Add chopped shrimp, finely diced red onion, chopped cilantro, lime juice, mayonnaise, minced jalapeño, 1 tsp salt, 1 tsp black pepper and hot sauce (if using). Stir gently to combine — mixture should be creamy but still chunky. Taste and adjust salt or lime as needed.

Cover and refrigerate the filling while you prepare the house shrimp topping so flavors meld (10–15 minutes).

Pat the medium raw shrimp dry. In a bowl, toss shrimp with 1 tbsp olive oil, smoked paprika, garlic powder, lemon zest, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Heat a nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook 1.5–2 minutes per side until pink, opaque and slightly caramelized. Do not overcook — shrimp should be just done. Remove from heat and let cool slightly.

Optionally, squeeze a little lime juice over the cooked shrimp for brightness.

Spoon about 1 heaping teaspoon (or about 10–12 g) of the avocado shrimp filling into each prepared cucumber cup, pressing gently so it sits neatly in the well.

Top each filled cucumber cup with one cooked house shrimp (place shrimp either curled on top or with tail draped over edge for presentation).

Sprinkle each mini with a light dusting of everything bagel seasoning (about 1/8–1/4 tsp per piece) or your house seasoning.

Garnish each with a small microgreen or cilantro sprig, and arrange on a platter. Serve immediately with lime wedges on the side.