Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Cucumber Shrimp Bites
Serving Amount
Ingredients
24 large shrimp, peeled and deveined, tail removed
3 Tbsp. honey
1⁄4 cup soy sauce
4 garlic cloves, minced, divided
1 tsp. ginger paste
1⁄2 tsp. red pepper flakes or 1 Tbsp. sriracha
2 Tbsp. olive oil
2 small avocados, peeled and pit removed
3 Tbsp. sun-dried tomatoes, chopped
3 Tbsp. cilantro, chopped
1 lime, juiced, divided
Salt and pepper to taste
1 English cucumber, sliced ¼-inch thick
3 sprigs green onions, chopped horizontally
1 Tbsp. sesame seeds (optional)
Instructions
Step 1
Pat the shrimp dry using a towel or paper towel.
Step 2
For the marinade: In a bowl combine honey, soy sauce, 3 garlic cloves, ginger and red pepper flakes. Reserve the remaining garlic clove for the guacamole.
Step 3
In a separate bowl or zippered bag, add shrimp and ½ the marinade, reserving the rest. Make sure all of the shrimp is covered. Allow to marinate for 15 minutes.
Step 4
Heat the oil in a pan on medium-high heat. Add the shrimp, discarding any leftover marinade. Cook for 1 to 2 minutes on each side, until pink and barely cooked through.
Step 5
Pour the remaining marinade into the pan and bring it to a simmer, stirring with the shrimp as it slightly reduces and warms through, for about a minute.
Step 6
In a separate bowl, add avocados, sun-dried tomatoes, garlic clove, cilantro and ½ juiced lime. Reserve the rest of the lime juice for the final touch. Press the mixture with a fork until desired guacamole consistency. Add salt and pepper to taste and stir.
Step 7
On a cucumber slice, add ~1 Tbsp. of the avocado mixture followed by a shrimp, green onion and lime juice. Enjoy!
