Ingredients
1 medium English cucumber
12 oz cooked and peeled shrimp, chilled
1/2 cup low-fat Greek yogurt
1/4 cup freshly squeezed lemon juice
1 tbsp paprika (divided)
1 clove garlic, minced
1 tsp Dijon mustard
1/4 tsp celery salt
1/4 cup finely diced Roma tomatoes
1 tbsp chopped fresh parsley
Pinch of salt (optional)
1 tbsp mayonnaise (optional for creamier sauce)
Instructions
Prep cucumbers by slicing into 1-inch rounds
Use a melon baller or spoon to hollow each slice into cups
Drain excess moisture from cucumber cups on paper towels
In a bowl, mix yogurt, lemon juice, 2 tsp paprika, garlic, Dijon mustard, and celery salt
Stir in shrimp and diced tomatoes until well combined
Fill cucumber cups with the shrimp mixture, then garnish with remaining paprika and parsley
Refrigerate for 15 minutes before serving to chill completely
Notes
Use pre-cooked frozen shrimp to save time
Cucumber shells freeze well for later use in other dishes
For extra flair, add a splash of hot sauce or a dollop of sour cream
Adjust lemon juice amount to taste
Serve with cocktail napkins to manage any run-off
- Prep Time: 20
- Cook Time: 5
- Category: High Protein Snacks
- Method: Chilling
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 3g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 140mg