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These shrimp and cucumber bites are a fresh, easy appetizer with just enough personality to stand out on the table. The creamy goat cheese mixture adds tang and flavor, while the cucumber and chilled shrimp keep everything light and crisp. They’re easy to prep in advance, which makes them especially handy when you already have enough going on.
Here’s Why This Shrimp Appetizer Recipe Works
The shrimp stay tender and flavorful. A quick poach in salted lemon water cooks them fast, and an ice bath keeps them from overcooking.
The cheese spread is creamy but not too heavy. Goat cheese gives it tang, and cream cheese smooths everything out.
Lemon and dill freshen it up. They add bright flavor that works well with both the shrimp and cucumber.
It can be prepped ahead. Make the components in advance, then assemble the bites before serving.
For a richer appetizer, my crab stuffed shrimp is a good one to add to the mix.
For another easy shrimp appetizer, take a look at my shrimp cocktail appetizers.
Recipe Tips
Start with raw shrimp. Fresh or frozen both work, but skip pre-cooked shrimp so you don’t end up with a tough, overcooked texture.
Use the ice bath. It stops the cooking right away and keeps the shrimp tender instead of rubbery.
Cut the cucumbers thick enough to hold up. About ¼ inch gives you a sturdy base that won’t bend under the toppings.
Keep them chilled. These are best served cold, so leave them in the fridge until you’re ready to set them out.
Pat the shrimp dry. After the ice bath, blot them well so excess water doesn’t dilute the cheese mixture or make the bites watery.
Use a piping bag (or zip-top bag). It makes the cheese layer quicker and neater, especially if you’re doing a full platter.
Slice the cucumbers right before assembling. They can release moisture as they sit, so cutting them fresh helps keep everything crisp.
Don’t overdo the lemon. A little goes a long way. Too much can make the cheese mixture loose and overpower the other flavors.
If you end up with extra cucumber, my Japanese cucumber salad is a simple side that comes together just as easily.
Cucumber Cream Cheese Shrimp Appetizer
This is the kind of appetizer that works without a lot of effort. The flavors are fresh, the texture holds up, and you can make most of it ahead of time. It’s a reliable option when you want something light that still feels put together.
If you want more shrimp appetizers, try my firecracker shrimp or these shrimp and butternut squash bites for something a little different.
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Cucumber-Shrimp Bites
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Ingredients
- 1 lemon
- 1 tablespoon Kosher salt
- 24 fresh or frozen shrimp, cleaned and deveined; tails on
- 1 English cucumber, also known as a seedless cucumber
- 4 ounces soft goat cheese, room temperature
- 4 ounces cream cheese, room temperature
- 2-3 tablespoons chopped fresh dill
- 1 to 2 tablespoons fresh lemon juice
- ⅛ teaspoon salt
- ground black pepper
Instructions
- Cut the lemon in half and add it and the salt to a large pot of boiling water. Add the shrimp and cook, uncovered, for 2 to 3 minutes, until the shrimp are pink and just cooked through.
- Remove the shrimp with a slotted spoon to a bowl of ice water to stop the cooking process. Drain the shrimp and refrigerate until ready to assemble the appetizers.
- Slice the cucumber into 24 rounds of ¼ inch each and set aside. Combine the goat cheese and cream cheese together. Add the fresh dill, lemon and seasoning and mix well.
- Put ½ teaspoon of the cheese mixture on each cucumber slice and place on a serving plate. Put a shrimp on top of each cucumber-cheese slice and gently press the shrimp into the cheese, spreading the mixture to the edge of the cucumber slice.
- Refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yummy I took tails off that way people are not putting food in mouths then pulling out tail pieces
Hi, Michelle…that is a great idea! Thanks for the tip 🙂