This Shrimp & Grapefruit Cucumber Rolls recipe is part of a sponsored campaign on behalf of Sweet Scarletts and Millennial Blogs. All opinions are my own.
I seem to always lean towards bite-size appetizers, snacks, and foods. There’s just something about small bites that really grab my attention. They are visually appealing and can easily be enjoyed one bite at a time at parties or meal time.
Lately, every week I have to buy more and more fruits. My three growing boys go through a ton, but I have also been trying to add more fruit to my daily routine. I try to have at least a serving at breakfast and for a snack, plus I add slices into my glass of water.
Grapefruits are one of those fruits that are naturally sweet and packed with vitamin C. Just half a grapefruit gives you 100% of the daily value of vitamin C and has about 60 calories. No sugar needed on Sweet Scarletts Texas Red Grapefruits. They are an easy & tasty breakfast or snack option, but are also great to use in recipes.
Shrimp & Grapefruit Cucumber Rolls Recipe
Going with the mini bites theme, these Shrimp & Grapefruit Cucumber Rolls are small and present well. They would be great for a spring party.
Ingredients:
- Cucumbers (mini cucumbers work best)
- Grapefruit, cut into bite-size slices
- Avocado
- Small cocktail shrimp, thawed & de-tailed
- Crushed walnuts
- Fresh parsley, finely chopped
- Salt / Pepper to taste
Using a mandoline slicer, slice cucumbers the long ways into long, thin slices.
In a small bowl, add an avocado, parsley and salt and pepper. I used about a handful of parsley and a teaspoon of both salt & pepper.
Smash the avocado and mix ingredients.
Spread the avocado mixture onto the slices of cucumber.
Next, sprinkle on crushed walnuts.
Add one shrimp and 1 grapefruit piece to the cucumber slice, placed off-centered.
Gently roll the together, starting with the end the shrimp & grapefruit were placed at (so the left side for the ones in the previous picture).
Top with a fresh leaf of parsley, if desired. Serve immediately. You can refrigerate the same day if needed.
- Cucumbers (mini cucumbers work best)
- Grapefruit, cut into bite-size slices
- Avocado
- Small cocktail shrimp, thawed & de-tailed
- Crushed walnuts
- Fresh parsley, finely chopped
- Salt / Pepper to taste
- Using a mandoline slicer, slice cucumbers the long ways into long, thin slices.
- In a small bowl, add an avocado, parsley and salt and pepper. I used about a handful of parsley and a teaspoon of both salt & pepper.
- Smash the avocado and mix ingredients.
- Spread the avocado mixture onto the slices of cucumber.
- Sprinkle on crushed walnuts.
- Add one shrimp and 1 grapefruit piece off-centered.
- Gently roll the together, starting with the end the shrimp & grapefruit were placed.
- Top with a fresh leaf of parsley, if desired.
- Serve immediately. You can refrigerate the same day if needed.
