Ingredients
12 English cucumbers
12 medium shrimp, peeled and deveined
4 tablespoons ketchup
2 tablespoons lemon juice
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika (optional)
Fresh dill sprigs for garnish
Lemon wedges for serving
Instructions
Rinse and slice off both ends of the cucumbers. Using a spoon, carefully hollow out each cucumber to create a cup shape without breaking the shell.
In a small bowl, combine ketchup, lemon juice, horseradish, Worcestershire sauce, and mustard. Mix well and adjust to taste. Chill the sauce.
Peel and devein shrimp. Boil or poach until cooked through (5-7 minutes), then chill completely.
Assemble: Place a cucumber cup in each serving spot, add 1-2 chilled shrimp, and fill with the cocktail sauce. Garnish with dill and a lemon wedge.
Notes
Use sushi-grade shrimp for fresh flavor. Make the sauce up to 24 hours in advance. Customize with avocado or hot sauce for extra texture/heat. Store assembled cups in the fridge for up to 2 hours for optimal crispness.
- Prep Time: 20
- Cook Time: 5
- Category: Breakfast & Snacks
- Method: Raw/Cold Preparation
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cup (serving)
- Calories: 65
- Sugar: 3g
- Sodium: 180mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Carbohydrates: 6g
- Fiber: 0.9g
- Protein: 6g
- Cholesterol: 120mg