Shrimp cocktail bites

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15 min


24 cucumber cups


  • 340-g pkg frozen cooked salad shrimp , thawed, or 375-g freshly cooked salad shrimp
  • 1 green onion
  • 3 tbsp mayonnaise
  • 3 tbsp sour cream
  • 2 tbsp freshly squeezed lime juice
  • 2 tsp ketchup
  • 1 tsp coarsely chopped fresh dill
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 thin English cucumber


  • If using frozen shrimp, thaw in the refrigerator or place in a sieve and rinse under cold running water until ice crystals melt. Gently squeeze shrimp with hands to remove excess water, then pat dry with paper towels. Place in a medium-size bowl. Thinly slice green onion and add. In another medium-size bowl, stir mayonnaise with sour cream, lime juice, ketchup, dill, cayenne and salt until evenly mixed. Stir in shrimp and green onion.
  • Cut long skinny ends off cucumber and discard. Peel cucumber, if you wish, or for an attractive finish, remove strips of peel with a channel knife or vegetable peeler or run tines of a salad fork down length of cucumber all around. Then slice cucumber crosswise into 1-inch- (2.5-cm-) thick rounds. Slice each round in half on a slight angle to form 2 smaller rounds.
  • Using a small spoon, scoop out seeds, leaving a shallow hollow in centres. Pat cups dry with paper towels. Fill each cup with a heaping tsp (7 mL) shrimp cocktail. Place on a large tray. Garnish with fresh sprigs of dill and a dollop of cocktail sauce, if you wish.

Nutrition (per serving)

  • Calories
  • 32,
  • Protein
  • 3.2 g,
  • Carbohydrates
  • 0.8 g,
  • Fat
  • 1.8 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 95 mg.

Make ahead

Prepare shrimp mixture up to 1 day before serving. Cover and refrigerate overnight. Slice cucumber according to recipe directions. Wrap tightly in plastic and refrigerate overnight. Assemble cocktail bites up to a few hours in advance, but keep refrigerated until ready to serve.