Ingredients
1 cup medium shrimp, peeled and deveined
1/4 cup lime juice
1/4 cup finely chopped red onion
2 tablespoons olive oil
1 teaspoon honey or sugar-free sweetener
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
4 large English cucumbers, halved vertically and hollowed into small cups
Instructions
Pat the shrimp dry and season with salt and pepper.
Heat olive oil in a skillet over medium heat. Add the shrimp and sauté for 2-3 minutes until pink and fully cooked. Remove from the pan and set aside.
In a small bowl, combine lime juice, red onion, honey (or sweetener), cilantro, and dill. Whisk to mix well.
Once the cucumber cups are prepared, fill each with a spoonful of shrimp.
Drizzle the lime vinaigrette over the filled cups and serve immediately.
Notes
Ensure cucumbers are fresh and firm for the best cups.
You can marinate the shrimp in the lime vinaigrette for 15 minutes before cooking for extra flavor.
Serve chilled or at room temperature for the best texture and taste.
- Prep Time: 15
- Cook Time: 5
- Category: Breakfast & Snacks
- Method: Sautéing
- Cuisine: Fusion
- Diet: Low Carb
Nutrition
- Serving Size: 2 cups
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.7g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 140mg