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Shrimp on Cucumber Appetizer for Easy Entertaining

Shrimp on Cucumber Appetizer

Crisp cucumber slices are topped with a creamy garlic-dill spread and tender cooked shrimp for an elegant no-cook appetizer. This recipe makes approximately 30 to 36 chilled bites in about 20 minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Creamy Spread
  • 8 ounces Cream cheese, softened
  • 1/2 cup Mayonnaise
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Dried dill weed
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
Toppings
  • 1 medium Medium cucumber, cut into approximately 1/4-inch slices
  • 1 4 to 4 1/2-ounce can Small cooked shrimp, rinsed and well drained

Method
 

Step-by-Step
  1. Pat the cooked shrimp thoroughly dry with paper towels. This removes excess moisture and helps prevent the cream-cheese spread and cucumber slices from becoming watery.
  2. In a bowl, beat or stir together the softened cream cheese, mayonnaise, garlic powder, dried dill, salt, and black pepper until smooth and evenly blended.
  3. Cut the cucumber into approximately 1/4-inch rounds. Spread a small amount of the seasoned cream-cheese mixture over each slice.
  4. Place one small shrimp on each cucumber round. If using larger shrimp, cut them in half or use one suitable piece per appetizer.
  5. Arrange the finished bites on a serving platter and refrigerate for about 30 minutes, or until ready to serve. For the best texture, assemble them shortly before serving rather than leaving them overnight.

Notes

Use an English cucumber for firmer, less watery slices and a more uniform presentation. A piping bag or resealable bag with the corner snipped off makes the spread easy to portion neatly. If using raw shrimp, cook them separately for about 3 to 4 minutes and cool them completely before assembling.