Dinner

Pepinos con Aguacate y Camarón Recipe

ByRafael Mansero January 20, 2026January 20, 2026

Introduction

Pepinos con Aguacate y Camarón is a fresh and flavorful dish combining succulent shrimp sautéed with aromatic spices and a creamy avocado guacamole. Served in crisp cucumber halves, it makes a perfect light lunch or an impressive appetizer for any occasion.

The image shows several bite-sized cucumber rounds topped with two layers: the bottom layer is creamy, pale green avocado spread with a smooth, slightly chunky texture, and the top layer is a small cooked shrimp with a light orange color, placed neatly on each cucumber slice. Each shrimp is garnished with a tiny sprig of fresh green herb, likely parsley or dill. The cucumbers have a fresh, bright green color with visible seeds in the center. The background is a white marbled surface sprinkled lightly with green herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
1 garlic clove, finely chopped
1/4 cup white onion, finely chopped
2 cups shrimp, peeled and deveined
1 tablespoon paprika
Pinch of salt
Pinch of pepper
2 avocados
1/4 cup lime juice
1 tablespoon garlic powder
2 tablespoons olive oil
1 tablespoon serrano chili, finely chopped
Pinch of salt (for the guacamole)
2 cucumbers
2 tablespoons parsley, finely chopped

Instructions

Step 1: Heat a skillet over medium heat and melt the butter. Add the chopped garlic and white onion, cooking until fragrant and softened.
Step 2: Add the shrimp to the skillet, seasoning with paprika, salt, and pepper. Cook until the shrimp turn pink and are fully cooked. Remove from heat and set aside.
Step 3: In a bowl, mash the avocados and mix in the lime juice, garlic powder, olive oil, serrano chili, and a pinch of salt. Adjust seasoning to taste to create a smooth guacamole.
Step 4: Cut the cucumbers in half lengthwise and scoop out some of the seeds to create space for the filling.
Step 5: Fill each cucumber half with the prepared guacamole and top with the cooked shrimp mixture.
Step 6: Garnish with finely chopped parsley before serving.

Tips & Variations

For extra heat, add more serrano chili or a dash of hot sauce to the guacamole.
You can substitute shrimp with cooked crab meat or chunks of cooked chicken for variety.
Serve chilled by refrigerating the assembled cucumbers for 10 minutes before serving.
If you prefer a smoother guacamole, blend the avocado mixture briefly in a food processor.

Storage

Store any leftover shrimp and guacamole separately in airtight containers in the refrigerator for up to 2 days. The cucumber halves are best prepared fresh to maintain their crispness; however, you can keep them cut and wrapped for a few hours. Reheat the shrimp gently in a skillet over low heat or enjoy it cold. Guacamole may brown slightly over time—stir well before serving if this happens.

How to Serve

The image shows several pieces of a snack made with three layers: at the bottom, thick slices of dark green cucumber provide a fresh base. On top of the cucumber is a thick layer of smooth, bright green avocado spread, creamy in texture. The final layer on each piece is a single large shrimp cooked to a warm orange color with a slightly crispy texture. Small green herb leaves are sprinkled over the shrimp and avocado, adding a touch of color and freshness. These snacks are arranged closely on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood instead of shrimp?

Yes, cooked crab, lobster, or even cooked scallops can be great substitutes that complement the creamy avocado and fresh cucumber.

How do I keep the guacamole from browning?

Adding lime juice helps slow browning. Store guacamole in an airtight container and press plastic wrap directly on its surface to minimize air exposure before refrigerating.