Ingredients
2 medium cucumbers (about 12 ounces)
1 pound cooked, chilled shrimp (peeled and deveined)
1 cup plain Greek yogurt
2 tablespoons chopped fresh dill
Juice of 1 lemon (about 3 tablespoons)
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Wash and slice cucumbers into 1/2-inch thick rounds, using a small cookie cutter or knife to hollow out the center of each for cups (reserve the inner pulp for compost or smoothies).
In a separate bowl, combine Greek yogurt, chopped dill, lemon juice, garlic powder, and a pinch of salt and pepper. Mix until smooth and well combined.
Fill each cucumber cup about 2/3 full with the yogurt dill sauce.
Top each with a few chilled shrimp pieces, gently pressing to ensure they stay in place.
Cover and refrigerate for at least 10 minutes to chill before serving (best when assembled within 4 hours of eating to maintain crispness).
Notes
For extra flavor, add minced red onion or cucumber microgreens to the cups before adding the sauce.
Store in an airtight container in the refrigerator for up to 24 hours; serve within 4 hours for optimal crispness.
To halve the recipe, use 1 cucumber and 1/2-pound shrimp, making 6 cups instead of 12.
- Prep Time: 20
- Cook Time: 5
- Category: High Protein Snacks
- Method: Prep and Chilling
- Cuisine: American
- Diet: Low Carb, Gluten-Free, High Protein
Nutrition
- Serving Size: 1 snack cup
- Calories: 85
- Sugar: 2g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 130mg