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cold_biteEasyGreek

Cucumber Cups with Tzatziki and Shrimp

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

⏱️ Prep: 25min0⏰ Total: 25min👥 Serves: 30🌡️ cold
✓ gluten-free✓ low-carb✓ keto
⚠️ Contains: 🥛 Dairy, 🦐 Shellfish

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

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

white-wineginvodkaouzo