American · Snack
Shrimp Cocktail Cucumber Cups
Chilled poached shrimp on cucumber rounds with horseradish cocktail sauce and lemon, make fresh same-day for a classic American-style protein snack.
$$
20 minsPrep
4 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
185Calories
32gProtein
2gFat
8gCarbs
4gSugar
1gFiber
720mgSodium
215mgChol
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Instructions
1
Prep
Peel and devein 360g large shrimp. Cut 1 English cucumber into 8 rounds roughly 2cm thick, pat dry. Whisk together 80g ketchup, 2 tbsp horseradish, 2 tbsp lemon juice, 1 tbsp Worcestershire, 0.5 tsp hot sauce, and 0.25 tsp salt into cocktail sauce. Zest 1 lemon and chop 2 tbsp fresh dill.
2
Boil
Bring a pan of water to gentle simmer with 1 tbsp salt, 1 squeezed lemon halves, and 2 bay leaves. Add shrimp and poach 2–3 minutes until just pink and opaque. Immediately drain and plunge into iced water. Drain fully and pat dry.
3
Chill
Transfer shrimp to fridge for 10 minutes to chill completely before assembly.
4
Plate
Spoon roughly 1 tsp cocktail sauce onto each cucumber round. Top with 1 chilled shrimp, then finish with dill and a pinch of lemon zest. Keep chilled and serve immediately same-day for best freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) large raw shrimp
- 1 large English cucumber
- 1 lemon
- 1 tbsp fine salt
- 2 bay leaves
- 80g (2.8 oz) reduced-sugar tomato ketchup
- 2 tbsp prepared horseradish
- 2 tbsp fresh lemon juice
- 1 tbsp Worcestershire sauce
- 0.5 tsp hot sauce
- 0.25 tsp fine salt
- 2 tbsp fresh dill