50+ Healthy Friday Paleo Appetizer Recipes That Everyone Will Love

The weekend is almost here, and what better way to kick it off than with a delicious spread of paleo-friendly appetizers?

Whether you’re hosting a dinner party, attending a casual gathering, or just want to indulge in tasty treats without straying from your healthy lifestyle, these paleo appetizers are the perfect choice.

Packed with whole, nutrient-dense ingredients, these recipes are not only gluten-free and dairy-free but also bursting with flavor.

From savory bites to light snacks, we’ve curated a collection of over 50 mouthwatering paleo appetizers that will keep you and your guests coming back for more.

So, grab your apron and get ready to prepare an unforgettable Friday feast!

50+ Healthy Friday Paleo Appetizer Recipes That Everyone Will Love

With these 50+ paleo appetizer recipes, your Friday night gatherings will be transformed into a delightful celebration of flavors.

Whether you’re enjoying a quiet evening at home or entertaining friends and family, these healthy and satisfying appetizers will leave everyone impressed.

The best part?

You’ll feel good about indulging, knowing that each bite is packed with wholesome ingredients that align with your paleo lifestyle.

So, go ahead and make your Friday night unforgettable with these delicious paleo appetizers!

Bacon-Wrapped Avocado Bites

These Bacon-Wrapped Avocado Bites combine creamy avocado with the savory goodness of crispy bacon. They’re the perfect balance of rich flavor and healthy fats, making them a standout choice for any Paleo or keto gathering. The warm, smoky bacon wrapped around the fresh avocado offers a delightful contrast in textures.

Ingredients:

• 2 ripe avocados
• 8 slices of bacon
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: lime wedges and fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the avocados into bite-sized cubes and set aside.
3. Cut the bacon strips in half. Wrap each avocado cube with a half-slice of bacon and secure it with a toothpick.
4. Place the bacon-wrapped avocado bites on a baking sheet, and drizzle with olive oil. Season with salt and pepper.
5. Bake for 12-15 minutes, or until the bacon is crispy.
6. Remove from the oven and let cool slightly. Garnish with lime wedges and cilantro if desired.

Bacon-Wrapped Avocado Bites are an excellent Paleo appetizer choice, bringing together healthy fats and protein in a mouthwatering way. The smokiness of the bacon complements the smoothness of the avocado, offering a dish that’s both indulgent and nourishing. These bites are perfect for a Friday night appetizer that will impress guests and satisfy cravings without straying from your low-carb or keto goals.

Spicy Cauliflower Bites with Avocado Dip

These Spicy Cauliflower Bites are crispy, savory, and full of flavor, offering a great substitute for traditional breaded appetizers. Paired with a cooling avocado dip, this appetizer is both satisfying and nourishing. The cauliflower bites are seasoned with spices to add a kick, while the dip adds a creamy, refreshing contrast.

Ingredients:

• 1 head of cauliflower, cut into bite-sized florets
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste

For the avocado dip:

• 1 ripe avocado
• 1 tablespoon lime juice
• 1/4 cup coconut yogurt or full-fat coconut milk
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, paprika, garlic powder, cayenne pepper, salt, and pepper. Spread them out evenly on the baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy.
4. While the cauliflower bakes, prepare the avocado dip by blending the avocado, lime juice, coconut yogurt, salt, and pepper in a blender or food processor until smooth.
5. Once the cauliflower bites are done, serve them hot with the avocado dip on the side.

Spicy Cauliflower Bites with Avocado Dip are a fun and flavorful appetizer that’s sure to please both Paleo and keto guests. The cauliflower offers a satisfying crunch, while the spice levels can be adjusted to suit your taste. Paired with the rich and creamy avocado dip, this appetizer is a perfect low-carb, healthy option that is also incredibly easy to prepare for a Friday night gathering.

Shrimp and Zucchini Fritters

These Shrimp and Zucchini Fritters are light yet filling, providing a refreshing seafood option with the addition of zucchini for a moist and tender texture. The fritters are crisped up in a hot pan, creating a perfect contrast between the crispy exterior and soft interior. This dish is a great way to enjoy shrimp in a paleo-friendly, low-carb form.

Ingredients:

• 1 lb (450g) shrimp, peeled and deveined
• 2 medium zucchinis, grated
• 2 eggs
• 1/4 cup almond flour
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel to squeeze out excess moisture.
2. Chop the shrimp into small pieces and place them in a large mixing bowl.
3. Add the grated zucchini, eggs, almond flour, parsley, garlic powder, salt, and pepper to the bowl. Mix everything together until well combined.
4. Heat a tablespoon of olive oil in a skillet over medium heat. Scoop spoonfuls of the fritter mixture and form small patties in the skillet.
5. Cook the fritters for 2-3 minutes per side, or until golden and crispy.
6. Remove the fritters from the skillet and drain on paper towels.

Shrimp and Zucchini Fritters offer a delightful combination of seafood and vegetables, making them a perfect Paleo appetizer. The shrimp provides a savory, protein-packed bite, while the zucchini keeps them light and refreshing. The almond flour helps bind the mixture while keeping the recipe low-carb. These fritters are crispy on the outside and soft on the inside, making them an irresistible appetizer that will quickly disappear at any Friday night gathering.

Stuffed Mushrooms with Spinach and Bacon

These Stuffed Mushrooms with Spinach and Bacon are a savory, hearty appetizer that combines earthy mushrooms, rich bacon, and fresh spinach. The filling is creamy and flavorful, making each bite irresistible. This dish is packed with healthy fats and protein, making it a perfect Paleo snack that also caters to low-carb and keto diets.

Ingredients:

• 12 large cremini mushrooms, stems removed
• 4 slices of bacon, chopped
• 1 cup fresh spinach, chopped
• 1/4 cup coconut cream or full-fat coconut milk
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the pan and set aside.
3. In the same skillet, add the spinach and sauté for 2-3 minutes until wilted.
4. In a bowl, mix the cooked bacon, spinach, coconut cream, garlic powder, salt, and pepper until well combined.
5. Stuff each mushroom cap with the spinach and bacon mixture, packing it in tightly.
6. Place the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden.
   Stuffed Mushrooms with Spinach and Bacon are a delicious and satisfying Paleo appetizer that will impress your guests with their savory flavors. The mushrooms offer a meaty bite, while the spinach and bacon filling is rich and creamy. These bite-sized treats are perfect for a Friday night, offering a low-carb, keto-friendly option that everyone can enjoy.

Chicken Lettuce Wraps with Avocado Salsa

These Chicken Lettuce Wraps with Avocado Salsa are a refreshing and light appetizer, perfect for those looking for a healthy yet flavorful bite. Tender grilled chicken, wrapped in crispy lettuce leaves, is complemented by a fresh and zesty avocado salsa that adds a burst of flavor. These wraps are not only Paleo-friendly but also keto-approved.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 large lettuce leaves (such as Romaine or Butter lettuce)

For the avocado salsa:

• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it into thin strips.
3. While the chicken cooks, prepare the avocado salsa by combining the diced avocados, red onion, cherry tomatoes, lime juice, cilantro, salt, and pepper in a bowl.
4. Lay the lettuce leaves flat and fill each leaf with sliced chicken.
5. Spoon the avocado salsa over the chicken in each wrap.
   Chicken Lettuce Wraps with Avocado Salsa are a vibrant and healthy appetizer that’s bursting with fresh flavors. The grilled chicken provides lean protein, while the lettuce leaves serve as a perfect low-carb wrap. The avocado salsa is creamy, zesty, and packed with nutrients, making this dish a great choice for a Paleo or keto-friendly meal. These wraps are light, refreshing, and full of flavor, making them an ideal appetizer for your Friday night.

Cucumber and Smoked Salmon Bites

These Cucumber and Smoked Salmon Bites are an elegant and simple appetizer that combines the crispness of fresh cucumber with the rich, smoky flavor of salmon. Topped with a creamy dill dressing, these bites are both refreshing and indulgent. They’re perfect for a light appetizer that feels luxurious but remains low-carb and Paleo-friendly.

Ingredients:

• 1 large cucumber, sliced into thick rounds
• 4 oz smoked salmon, cut into small pieces
• 1 tablespoon fresh dill, chopped
• 2 tablespoons coconut cream or full-fat coconut milk
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Slice the cucumber into thick rounds and place them on a serving platter.
2. In a small bowl, mix the coconut cream, lemon juice, dill, salt, and pepper to create the dressing.
3. Top each cucumber slice with a small piece of smoked salmon.
4. Drizzle the dill dressing over the top of the salmon and cucumber bites.
5. Garnish with additional dill if desired and serve immediately.

Cucumber and Smoked Salmon Bites are a light, refreshing, and elegant Paleo appetizer that’s perfect for a Friday gathering. The combination of crunchy cucumber, rich smoked salmon, and creamy dill dressing creates a luxurious, satisfying bite. This appetizer is not only low-carb and keto-friendly, but it’s also quick and easy to prepare, making it an ideal choice when you want to impress your guests with minimal effort.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes offer a fresh and light appetizer that’s packed with flavor. The zucchini noodles act as a healthy, low-carb alternative to pasta, and the creamy pesto and sweet cherry tomatoes enhance each bite. This dish is both vibrant and filling, making it the perfect Paleo-friendly snack or starter.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1 clove garlic
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• Salt and pepper, to taste
• 1/2 cup cherry tomatoes, halved

Instructions:

1. To make the pesto, combine the basil, pine nuts, olive oil, garlic, nutritional yeast (if using), salt, and pepper in a food processor or blender. Pulse until smooth and creamy.
2. Heat a skillet over medium heat and lightly sauté the zucchini noodles for 2-3 minutes until tender but still al dente.
3. Toss the zucchini noodles with the pesto, ensuring each noodle is coated evenly.
4. Top with halved cherry tomatoes and serve immediately.

Zucchini Noodles with Pesto and Cherry Tomatoes are a light and vibrant Paleo appetizer that’s both refreshing and satisfying. The zucchini noodles provide a guilt-free base, while the homemade pesto adds a creamy, herbaceous punch. The addition of cherry tomatoes gives a burst of sweetness that complements the pesto perfectly. This dish is low-carb, keto-friendly, and ideal for a Friday night starter, offering both flavor and nutrition in every bite.

Baked Parmesan Chicken Wings

Baked Parmesan Chicken Wings are a crispy, flavorful appetizer that brings together savory chicken wings with the rich taste of Parmesan cheese. Oven-baked to perfection, these wings are healthier than fried versions while still being incredibly tasty. The combination of Parmesan and herbs elevates this appetizer to something extraordinary, perfect for any low-carb or Paleo meal.

Ingredients:

• 12 chicken wings, tips removed
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the grated Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Drizzle the chicken wings with olive oil and toss them to coat evenly.
4. Roll the wings in the Parmesan mixture, ensuring they’re well-coated on all sides.
5. Arrange the wings on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until the wings are golden and crispy.
   Baked Parmesan Chicken Wings are a fantastic Paleo appetizer that delivers all the crispy goodness of traditional wings without the need for frying. The Parmesan cheese adds a rich, savory flavor, while the garlic and oregano offer a hint of Italian seasoning. These wings are crispy on the outside and tender on the inside, making them an irresistible choice for any gathering. They’re low-carb, keto-friendly, and perfect for satisfying your craving for something hearty and delicious on a Friday night.

Guacamole-Stuffed Mini Bell Peppers

Guacamole-Stuffed Mini Bell Peppers are an easy-to-make and visually appealing appetizer. The sweetness of the mini bell peppers pairs perfectly with the creamy, zesty guacamole, creating a bite-sized snack that’s both healthy and satisfying. This dish is low-carb, Paleo, and packed with healthy fats, making it a great option for a Friday evening.

Ingredients:

• 8 mini bell peppers, halved and seeds removed
• 2 ripe avocados, mashed
• 1/4 cup red onion, finely chopped
• 1 small tomato, diced
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Slice the mini bell peppers in half lengthwise and remove the seeds.
2. In a bowl, mash the avocados and mix in the red onion, tomato, lime juice, cilantro, salt, and pepper to create the guacamole.
3. Spoon the guacamole into the bell pepper halves, filling them generously.
4. Arrange the stuffed peppers on a platter and serve immediately.

Guacamole-Stuffed Mini Bell Peppers are a fun and flavorful Paleo appetizer that’s bursting with fresh, vibrant ingredients. The mini bell peppers provide a crunchy and slightly sweet base, while the guacamole adds a creamy, tangy kick. These bites are not only visually appealing but also packed with healthy fats and nutrients. Perfect for a Friday night gathering, these guacamole-stuffed peppers offer a delicious, low-carb, and keto-friendly alternative to traditional dips and chips.

Turkey and Avocado Lettuce Cups

Turkey and Avocado Lettuce Cups are a fresh and light appetizer featuring tender turkey breast and creamy avocado wrapped in crisp lettuce leaves. This dish is not only delicious but also an excellent low-carb and Paleo-friendly option. The combination of lean protein and healthy fats makes it satisfying and ideal for those following a keto or Paleo diet.

Ingredients:

• 1 lb ground turkey (or cooked turkey breast, shredded)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon lime juice
• Salt and pepper, to taste
• 8 large Romaine lettuce leaves
• 1 ripe avocado, sliced
• Fresh cilantro for garnish (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the ground turkey, garlic powder, onion powder, salt, and pepper. Cook until the turkey is browned and fully cooked through.
2. Once cooked, drizzle the turkey with lime juice and mix well.
3. Lay the Romaine lettuce leaves flat on a platter. Spoon the cooked turkey mixture onto each leaf.
4. Top with a slice of avocado and garnish with fresh cilantro if desired.
5. Serve immediately or chill for a few minutes before serving.

:
Turkey and Avocado Lettuce Cups are a refreshing and satisfying Paleo appetizer that brings together lean turkey and creamy avocado in a light, crunchy lettuce wrap. This dish is full of flavor, thanks to the savory turkey and the citrusy kick of lime. With a perfect balance of protein and healthy fats, these wraps are low-carb and keto-friendly, making them an excellent choice for a Friday night snack or appetizer.

Prosciutto-Wrapped Asparagus

Prosciutto-Wrapped Asparagus is a simple yet elegant appetizer that combines the salty richness of prosciutto with the earthy crunch of asparagus. The prosciutto crisps up beautifully in the oven, adding a savory flavor to the tender asparagus spears. This dish is low-carb, Paleo, and perfect for a quick and healthy appetizer.

Ingredients:

• 12 asparagus spears, trimmed
• 6 slices of prosciutto, cut in half lengthwise
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wrap each asparagus spear with a half slice of prosciutto, ensuring it’s tightly wrapped.
3. Place the wrapped asparagus on the baking sheet and drizzle with olive oil. Season with salt and pepper.
4. Bake for 12-15 minutes, or until the prosciutto is crispy and the asparagus is tender.
5. If desired, drizzle with fresh lemon juice before serving.

Prosciutto-Wrapped Asparagus is a quick and elegant appetizer that combines savory, crispy prosciutto with tender, slightly smoky asparagus. The result is a simple yet flavorful dish that’s perfect for a Paleo or keto-friendly diet. The savory prosciutto complements the freshness of the asparagus, and the quick cooking time makes it an ideal Friday night appetizer. These wraps are sure to impress your guests with both their flavor and visual appeal.

Coconut Shrimp with Spicy Mango Dipping Sauce

Coconut Shrimp with Spicy Mango Dipping Sauce is a tropical-inspired appetizer that offers a crispy exterior with a juicy, flavorful shrimp center. The coconut coating adds a subtle sweetness, while the spicy mango sauce provides a tangy and zesty contrast. This dish is perfect for a low-carb, Paleo-friendly appetizer that’s both indulgent and refreshing.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1/2 cup shredded unsweetened coconut
• 1/4 cup almond flour
• 1 egg, beaten
• Salt and pepper, to taste
• Olive oil for frying

For the Spicy Mango Dipping Sauce:

• 1 ripe mango, peeled and diced
• 1 tablespoon lime juice
• 1 small jalapeño, seeded and chopped
• 1 tablespoon fresh cilantro, chopped
• Salt, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, salt, and pepper.
2. Dip each shrimp into the beaten egg, then coat it with the coconut mixture.
3. Heat olive oil in a skillet over medium heat. Once hot, fry the shrimp for 2-3 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
4. To make the dipping sauce, combine the mango, lime juice, jalapeño, cilantro, and salt in a blender or food processor. Blend until smooth.
5. Serve the coconut shrimp hot with the spicy mango dipping sauce on the side.

Coconut Shrimp with Spicy Mango Dipping Sauce is a flavorful and indulgent Paleo appetizer that will transport your taste buds to a tropical paradise. The crispy coconut coating provides a satisfying crunch, while the sweet and spicy mango sauce offers a perfect contrast. This appetizer is low-carb, gluten-free, and keto-friendly, making it a great choice for a healthy and delicious Friday night snack or gathering. The combination of shrimp and tropical flavors makes this dish both unique and memorable.

Spicy Tuna Salad Cucumber Cups

Spicy Tuna Salad Cucumber Cups are a fresh, crunchy appetizer that’s packed with protein and flavor. The creamy, spicy tuna salad sits in crisp cucumber cups, making this dish both refreshing and filling. It’s a great Paleo-friendly snack that satisfies your cravings for something savory while keeping the carbs low.

Ingredients:

• 1 can (5 oz) wild-caught tuna, drained
• 2 tablespoons mayonnaise (preferably avocado or olive oil-based)
• 1 tablespoon Sriracha sauce (or to taste)
• 1 tablespoon lime juice
• 1 teaspoon sesame oil (optional)
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• Salt and pepper, to taste
• 1 large cucumber, sliced into 1-inch thick rounds

Instructions:

1. In a bowl, combine the tuna, mayonnaise, Sriracha, lime juice, sesame oil, red onion, cucumber, salt, and pepper. Stir until everything is evenly mixed.
2. Slice the large cucumber into thick rounds and scoop out a small portion from the center of each round to create a cup.
3. Spoon the spicy tuna mixture into each cucumber cup.
4. Serve immediately or chill for 10-15 minutes before serving for a cooler, refreshing bite.

Spicy Tuna Salad Cucumber Cups are a perfect balance of crunchy and creamy, offering a satisfying bite without the carbs. The cool cucumber base contrasts beautifully with the spicy tuna salad, making this dish a delicious and light option for your Friday night. This appetizer is not only quick to make but is also a great low-carb, keto-friendly choice that’s full of healthy fats and protein.

Baked Sweet Potato Fries with Garlic Aioli

Baked Sweet Potato Fries with Garlic Aioli are a Paleo-friendly take on a classic snack. The sweet potatoes are roasted to crispy perfection, and the garlic aioli adds a rich, flavorful dipping sauce. These fries are low-carb and packed with nutrients, making them an excellent choice for a healthy yet indulgent appetizer.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

For the garlic aioli:

• 1/2 cup mayonnaise (preferably avocado or olive oil-based)
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread the fries out in a single layer on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
4. While the fries are baking, prepare the garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl.
   Baked Sweet Potato Fries with Garlic Aioli are a delicious, healthier alternative to traditional fries. The roasted sweet potatoes are naturally sweet and crispy, and the garlic aioli adds a creamy, flavorful dipping sauce that’s both indulgent and Paleo-approved. This dish is low-carb and keto-friendly, making it the perfect appetizer for a Friday evening when you crave something satisfying but healthy.

Avocado and Shrimp Salad Cups

Avocado and Shrimp Salad Cups are a fresh and vibrant Paleo appetizer that combines the creaminess of avocado with tender shrimp in a light, zesty dressing. Served in crisp lettuce or cucumber cups, these bite-sized salads are a perfect option for a low-carb, keto-friendly snack. The flavors are bright, refreshing, and satisfying, making them ideal for a Friday night gathering.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 8 large lettuce leaves (such as Romaine or Butter lettuce), or cucumber cups

Instructions:

1. In a bowl, combine the shrimp, diced avocados, red onion, cilantro, lime juice, olive oil, salt, and pepper. Gently mix to combine, ensuring the shrimp and avocado are evenly coated in the dressing.
2. If using lettuce leaves, spoon the shrimp and avocado mixture into each leaf, or if using cucumber cups, spoon the mixture into the hollowed-out cucumber slices.
3. Serve immediately or chill for 10-15 minutes to let the flavors meld.

Avocado and Shrimp Salad Cups are a light, healthy, and satisfying Paleo appetizer that’s perfect for a low-carb or keto lifestyle. The creamy avocado pairs beautifully with the shrimp, and the lime juice adds a fresh and zesty touch. These bite-sized cups are full of protein and healthy fats, making them the perfect choice for a Friday night appetizer that’s both nutritious and delicious.

Note: More recipes are coming soon