Looking for an appetizer to serve on Mother’s Day or at a lady’s tea this spring? This cucumber shrimp appetizer recipe is super easy and comes together quickly. It’s low cal, low carb, and low sugar, so what’s holding you back? There’s protein from the shrimp, and a lemony taste from the lemon juice and zest.
Serve it on a pretty platter along side other colorful tea dainties like our cucumber sandwiches, lemon scones, and French strawberry macarons. These cucumber shrimp appetizer bites are sure to impress your lady friends. A cup of tea anyone?
Serve this delicious cucumber shrimp appetizer bites with these other dainty morsels.
Easy Cucumber Sandwiches: a creamy, refreshing sandwich with a hint of tang.
Easy Glazed Lemon Scones: a delectable spring dessert that lemon fans will love.
How to Make French Macarons: these chewy meringue cookies are sure to be a hit at your next ladies’ party.Print
Cucumber shrimp appetizer is an elegant finger food that you can make quickly. Plus it’s low carb and really low in calories. Make this easy recipe for Mother’s Day, a ladies tea, or a baby shower. These bites are fun to eat and are sure to impress your lady friends at your next get together.
For the Dill Sauce
- 1/3 cup sour cream
- 1/4 cup mayo
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons fresh dill, chopped
- pinch of sugar
- pinch of white pepper
- pinch of salt
For the Appetizer
- 24 extra-small cooked shrimp, frozen and thawed
- 1 English cucumber, rinsed and sliced into coins
- fresh dill, for garnish
- zest of one lemon
- sprinkle of salt
Making the Dill Sauce
- Zest a lemon, and reserve the zest for later, then halve and juice the lemon.
- Rinse and blot dry the fresh dill for the sauce and garnish. Chop up 3 tablespoons for the dip and set aside the rest for the garnish.
- Put all the ingredients together in a medium bowl and stir. Taste and adjust seasonings if necessary. It should be tart from the lemon juice.
Assembling the Appetizer
- Rinse the cooked frozen shrimp in a strainer under cold water until they are thawed, about 5 minutes, then drain thoroughly.
- Wash and slice the English cucumber into about 1/4 inch slices. Lay them out on paper towel and lightly sprinkle salt over top.
- Add the shrimp to the dill sauce and stir to combine. Take the shrimp out, shake off excess sauce, and place on a cutting board.
- Carefully place the shrimp on the cucumber slices. If there is too much sauce on the cucumber, rinse it off and pat it dry, then replace the shrimp on top.
- Pinch off small pieces of the reserved fresh dill for the garnish and lay them on top of the shrimp. Sprinkle the lemon zest on top of each slice, so it looks pretty and tastes more lemony, then end with another light sprinkle of salt.
- Serve immediately or cover and put in the fridge.
- To save time, buy shrimp that are already peeled and deveined and have the tails removed.
- Feel free to add minced pickled red onion for added color before the lemon zest.
- If you would like, add garlic powder to the dill sauce.