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 are perfect 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 Heinen’s 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 prepare the shrimp up to a day in advance and serve chilled atop the cucumber and avocado
Blackened Shrimp and Cucumber Bites with Spicy Aioli
Servings: 16
Ingredients
- 1 lb. Heinen's fresh jumbo shrimp, peeled and deveined
- 1 Tbsp. Cajun-style seasoning
- 1 Tbsp. Heinen's extra virgin olive oil
- 1 English cucumber, cut at an angle into 16 slices
- 1 cup Vigeo Gardens microgreens blend
- ½ cup Stonewall Kitchen sriracha aioli
Instructions
- In a bowl, gently toss the shrimp in the seasoning.
- Heat the olive oil in a medium-size skillet over medium-high heat.
- Add the shrimp and cook for 4-5 minutes, or until cooked through, flipping once. Set aside.
- Arrange the cucumber slices on a serving platter. Top each with a slice of avocado, one shrimp and garnish with microgreens.
- Serve the aioli in a small dish for topping.
