Dill and Shrimp Cucumber Cups



Dill and Shrimp Cucumber Cups

Crunchy and refreshing, cucumbers are the ultimate base for a lemon and dill shrimp salad. Cucumber cups are easy to make and make for a neat one bit appetizer.
Course Appetizer
Cuisine Light & Fresh
Servings 14 cucumber cups1


  • 1 Houwelings Long English Cucumber
  • 1 cup cooked and peeled baby shrimp
  • 2 teaspoons fresh lemon juice
  • zest of half a lemon
  • 1 1/2 tablespoons mayonnaise
  • 2 teaspoons fresh dill roughly chopped
  • salt and pepper


  • Cut off the tips of the cucumber. Peel the cucumber skin using a vegetable peeler. Cut the cucumber into about 3/4 inch slices. Use a melon baller to scoop out half the flesh from the centre of each slice. Make sure you leave a bit of base intact to create a cup.
  • Mix together the mayonnaise, lemon juice, dill and lemon zest. Gently stir in the shrimp. Season with salt and pepper to taste and scoop into cucumber cups.
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