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Greek

Cucumber Cups with Tzatziki and Shrimp

Cool cucumber rounds filled with creamy tzatziki and topped with seasoned shrimp

cold_biteEasyGreek
Prep25 min0Total25 minServes30Tempcold
✓ gluten-free✓ low-carb✓ keto
⚠ Contains: 🥛 Dairy, 🦐 Shellfish
Recipe
Ingredients
  • 3 largeEnglish cucumbers
  • 1 lbsmall shrimp(51-60 count, cooked, peeled)
  • 1 cupGreek yogurt
  • 0.5cucumber(seeded, finely diced for tzatziki)
  • 2 clovesgarlic(minced)
  • 1 tbspfresh dill(chopped, plus more for garnish)
  • 1 tbspfresh lemon juice
  • 1 tbspolive oil
  • 0.5 tspkosher salt
  • 0.25 tspblack pepper
  • 0.5 tspOld Bay seasoning(for shrimp)
Make Ahead

Tzatziki can be made 2 days ahead. Cucumber cups can be scooped up to 4 hours ahead; store on damp paper towel. Fill just before serving.

Instructions
  1. 1Make tzatziki: combine yogurt, diced cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper
  2. 2Refrigerate at least 30 minutes
  3. 3Cut cucumbers into 1-inch thick rounds
  4. 4Use melon baller or small spoon to scoop out center, creating cups (don't pierce bottom)
  5. 5Season cooked shrimp with Old Bay
  6. 6Fill each cucumber cup with tzatziki
  7. 7Top with 1-2 shrimp
  8. 8Garnish with fresh dill
  9. 9Arrange on platter and serve cold
Notes
Pro Tips

English cucumbers have fewer seeds and thinner skin. Salting the diced cucumber for tzatziki and squeezing out moisture prevents watery dip. The cups should be deep enough to hold filling without pooling. Pre-cooked cocktail shrimp make this recipe quick.

History & Origin

Tzatziki is a staple of Greek cuisine, traditionally served as a dip or sauce. The combination of cool cucumber, tangy yogurt, and garlic is especially refreshing in hot weather. Adding shrimp transforms the classic dip into an elegant party bite.

Cocktail Pairings
Pairs Well With
white-wineginvodkaouzo
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Greek◆Easy