These low carb 4-ingredient avocado shrimp bites are the sort of thing my best friend calls her “ultimate party hack.” They look like something you’d order at a fancy restaurant, but they’re really just grilled shrimp resting on little pillows of creamy, mashed avocado. Around here in the rural Midwest, shrimp was once a rare treat, but over the years it’s become my go-to when I want something special without fuss. With only four ingredients and no bread or crackers in sight, these bites stay light, savory, and just rich enough to feel like a celebration.
Serve these avocado shrimp bites on a simple white platter so the pink shrimp and bright green avocado really shine. They go nicely with a crisp green salad, a tray of raw vegetables, or a light coleslaw if you’re keeping things low carb. A chilled glass of dry white wine, sparkling water with lime, or unsweet iced tea makes a refreshing sip alongside. If you’re hosting a bigger spread, pair them with other easy nibbles like deviled eggs or cheese cubes so guests can wander and graze without needing a knife and fork.
Low Carb Avocado Shrimp Bites
Servings: 12 bites
Ingredients
12 large raw shrimp, peeled and deveined (tails on or off)
2 medium ripe avocados
2 tablespoons mayonnaise
1 teaspoon garlic salt
Directions
Pat the shrimp dry with paper towels. This helps them sear instead of steam and gives you that pretty pink color and light char.
Sprinkle the shrimp evenly with half of the garlic salt (about 1/2 teaspoon). Toss gently so all sides are lightly seasoned, then set aside while you prepare the avocado.
Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Add the mayonnaise and the remaining 1/2 teaspoon garlic salt.
Mash the avocado mixture with a fork until it’s mostly smooth and creamy, with just a few small chunks if you like a bit of texture. Taste and adjust the garlic salt if needed.
Heat a large skillet or grill pan over medium-high heat. When hot, add the shrimp in a single layer (no extra oil is needed if your pan is nonstick; otherwise use just a light wipe of oil).
Cook the shrimp for about 1–2 minutes on the first side, until they turn pink and lightly browned in spots, then flip and cook another 1–2 minutes, just until opaque and firm. Do not overcook or they’ll turn rubbery.
Transfer the cooked shrimp to a plate and let them cool for a few minutes until they’re warm but not piping hot. This keeps the avocado from getting too soft and runny.
To assemble, arrange small dollops of the mashed avocado mixture on a serving platter, using about 1 heaping tablespoon per bite. You can use a spoon or pipe it through a plastic bag with the corner snipped off if you want a fancier look.
Set one shrimp on top of each avocado dollop, curved side up so the pink color shows nicely. Press very gently so the shrimp nestles into the avocado and doesn’t slide around.
Serve right away for the best texture, or cover the platter loosely and chill for up to 1 hour before serving. If chilling, let the bites sit at room temperature for 10–15 minutes before putting them out so the flavors soften and bloom.
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