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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Chill
Transfer shrimp to fridge for 10 minutes to chill completely before assembly.
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.