Crispy Shrimp Cucumber Cups with Chili Lime

Crispy chili-lime shrimp tuck into cool cucumber cups for a bright, crunchy party bite in 25 minutes.

Prep: 15 · Cook: 10 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (116 reviews)

Ingredients

• 1 pound peeled and deveined shrimp, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1/2 teaspoon lime zest
• 2 English cucumbers, cut into 1-inch rounds
• 1 small jalapeño, thinly sliced
• 2 tablespoons chopped cilantro

Instructions

1. Stir the mayonnaise, Greek yogurt, lime juice, and lime zest in a bowl, then refrigerate while you cook the shrimp.
2. Pat the shrimp dry and toss them with olive oil, garlic, chili powder, and salt.
3. Heat a nonstick skillet over medium-high heat and cook the shrimp for 2 to 3 minutes, stirring once, until opaque and lightly browned.
4. Let the shrimp cool for 3 minutes, then fold them into the chili-lime sauce.
5. Use a small spoon to make a shallow cup in the center of each cucumber round, taking care not to cut through the bottom.
6. Spoon the shrimp into the cucumber cups and top with jalapeño and cilantro before serving.

Chef Tips

• Dry the shrimp well so they sear instead of releasing too much water.
• Make the cucumber cups up to two hours ahead and keep them chilled on a towel-lined tray.
• For a milder bite, remove the jalapeño seeds or use thin bell pepper strips instead.
• Serve these soon after filling so the cucumber stays crisp.

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