Skip to Content

Pesto Shrimp Cucumber Rolls

Paleo Pesto Shrimp Cucumbers are a healthy, easy appetizer that won’t leave you feeling greasy like the typical fried snacks!

Pesto Shrimp Cucumber Rolls -

I made these Pesto Shrimp Cucumber Rolls for a baby shower recently and though they’d be a great idea for a game munchie. I thought my timing was brilliant.

Then I said to myself, “Nat, this is baby shower food. Not Superbowl food.”

I scowled.

Then I said, “You don’t even watch football. Quit being a poser.”

I suppose that’s that. Here’s a baby shower app!

Pesto Shrimp Cucumber Rolls-Pesto Shrimp Cucumber Rolls -

Do you have a mandoline slicer yet? Because seriously… I rave about these all the time, and everyone should have one. They’re super useful. Especially for making Zucchini Noodles if you happen to get one that juliennes as well. (Like mine.)

Pesto Shrimp Cucumber Rolls -

There is a hand guard. But it’s hard to use a hand guard when you’re slicing a long cucumber. (Otherwise you should use it.) I see chefs slice things all the time this way on Chopped, but their hands are moving at the speed of light.

I’m not that brave. Plus I have a bad track record with kitchen injuries.*

Just keep your fingers curved up slightly, and slice at a responsible speed.

The trick to getting uniform cuts with cucumbers (or any long vegetable) is to maintain pressure where the blade is. If you push hard on one end the entire time, the opposite end is going to suffer. Make sense?

Pesto Shrimp Cucumber Rolls -

I originally made the filling with cream cheese because, like Paula Deen once said, “You can’t have a party without cream cheese.” I have to agree.

Pesto Shrimp Cucumber Rolls -

Because I have that “p” word in my header now and cream cheese isn’t super good for you, I reworked them and substituted avocado for the cream cheese. I actually like them better this way!

Pesto Shrimp Cucumber Rolls-7

These come together quicker than you’d expect. It really, really helps to have a mandoline slicer, though. The cucumber slices would be really clunky to roll (and may even break) if they’re too thick.

Pesto Shrimp Cucumber Rolls -

You know what? Take these to game day. I’m willing to be there’s someone there who’s just interested in the food.

Like, um, me.

Try these with either Dill Pesto or Cilantro Pesto to change things up!

Pesto Shrimp Cucumber Rolls -

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Pesto Shrimp Cucumber Rolls

Paleo Pesto Shrimp Cucumber Rolls

Yield: 16-18 rolls
Prep Time: 35 minutes
Total Time: 35 minutes


  • 8-10 ounces uncooked, thawed shrimp
  • sea salt
  • 1 Tablespoon ghee or coconut oil
  • 1 large garlic clove, peeled and minced
  • 1/2 of an avocado, peeled and pitted
  • 2 Tablespoons cheese-free basil pesto (see note)
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 English cucumbers


If your shrimp haven't been cleaned, pull the tails off and run the tip of your knife into the curve of the shrimp to pull out that weird dark stringy thing. That's the digestive tract. You don't want to eat that. Toss in a couple generous pinches of salt and mix them around.

Heat the butter/oil over medium heat in a medium skillet. Add garlic and cook for about 1 minute. Add shrimp to skillet and cook until shrimp has just barely turned pink all over. It only takes a few minutes. Remove from heat and let them cool for a few minutes.

Place the shrimp in the food processor with the avocado half, pesto, and lemon juice. Pulse until everything is chopped finely and combined thoroughly. Taste, and adjust salt as necessary. You may want this slightly salty to compensate for the cucumber coming later.

Cut the ends off the cucumber, then slice them as thin as you can with a mandoline slicer. Spread about 2 teaspoons of the shrimp filling onto 3/4 of each cucumber slice. Starting at the filling end, roll it up and secure with a toothpick. You should have 16-18 cucumber rolls.

Chill until ready to serve.


Nat's Notes:

  1. Store-bought basil pesto contains cheese. You can make your own basil pesto and simply leave out the cheese if it bothers you. Just combine 2 cups of basil leaves, 1/3 cup pinenuts, 2 cloves garlic, 1-2 Tablespoons fresh lemon juice, and salt to taste in a food processor. Pulse to chop finely. While the machine is running, pour in 3/4 cup of extra-virgin olive oil. Process until smooth.
  2. Don't make these more than 2-3 hours before you eat them. They'll start to get watery.

This post may contain affiliate links. Any purchases made by using these links won’t cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Carol at Wild Goose Tea

Thursday 27th of February 2014

I don't have one of those cutters. I liked the recipe so much, I didn't want to be held up with the lack of a cutter. I am not the Appetizer Queen. How many times can you serve crackers and dip and deviled eggs. Well scratch the deviled eggs. There really is no limit to how welcomed that old stand by is.

Carol at Wild Goose Tea

Wednesday 26th of February 2014

Yikes, kind of scary getting the cucumbers that thin, but I think I will risk it. What a wonderful unique appetizer.

Natalie Perry

Thursday 27th of February 2014

It's so easy with a mandoline slicer!

Natalie @ Paper & Birch

Saturday 1st of February 2014

These look great Natalie. :) Much healthier than the cream cheese or feta version!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe