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!

Chipotle Shrimp Guacamole Cucumber Stacks Follow us 136.0k

0 days, 0 hours, 5 minutes

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
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