Description
Refreshing Shrimp Cucumber Boats are the perfect summer snack. They combine crisp cucumbers with succulent shrimp and a creamy dill-lemon filling. These bites are quick to make, visually appealing, and healthy.
Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 2 English cucumbers (halved lengthwise)
- 4 oz cream cheese (softened)
- 2 tbsp fresh dill (chopped)
- 1 tbsp lemon juice (fresh)
- Olive oil for cooking
Instructions
- Cook shrimp in a skillet over medium heat with a drizzle of olive oil until pink and opaque (about 2-3 minutes per side). Set aside to cool.
- In a bowl, mix softened cream cheese, chopped dill, and lemon juice until well combined.
- Slice cucumbers in half lengthwise and scoop out seeds to create boats.
- Fill each cucumber half generously with the cream cheese mixture.
- Top with cooked shrimp in a decorative manner.
- Serve on a platter, garnishing with extra dill or lemon wedges if desired.
Notes
- For best results, assemble just before serving to maintain crispness.
- Feel free to customize with other herbs or a touch of spice.
- Store any leftover shrimp mixture in an airtight container in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Snack
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 filled cucumber halves (85g)
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 130mg