Low Carb 🤖 AI Generated

Crispy Cucumber Salad Cups with Herb Cream

Elegant cucumber shells filled with a zesty, protein-packed mixture of shrimp, herbs, and creamy dressing. Our Fat Switch swaps heavy mayo and sour cream for Greek yogurt, cutting 40% of calories while delivering restaurant-quality indulgence in under 25 minutes.

25m

Prep Time

Servings

348

Calories

32g

Protein

🛒 Ingredients

✓ 2 large English cucumbers (about 400g total)
✓ 200g cooked shrimp, chopped
✓ 2 tbsp fresh dill, chopped
✓ 1 tbsp fresh chives, minced
✓ 1/2 lemon, juiced
✓ 1/4 tsp sea salt
✓ 1/8 tsp black pepper
✓ 1 tsp olive oil
✓ 2/3 cup plain non-fat Greek yogurt
✓ 1 tbsp Dijon mustard
✓ 1 tsp fresh tarragon (or 1/2 tsp dried)
✓ 1/2 clove garlic, minced

👨‍🍳 Instructions

1. Prepare Cucumber Shells: Wash cucumbers thoroughly. Slice each cucumber in half lengthwise. Using a melon baller or small spoon, gently scoop out the center, leaving a 1/4-inch border on all sides to maintain structural integrity. Pat dry with paper towels and arrange on a chilled platter.

2. Make the Yogurt Base: In a small bowl, whisk together Greek yogurt, Dijon mustard, minced garlic, and fresh tarragon until smooth and well combined. Season with a pinch of sea salt and black pepper. Taste and adjust seasoning as needed.

3. Prepare the Shrimp Mixture: Pat shrimp dry with paper towels to remove excess moisture. Gently chop into bite-sized pieces (about 1/2-inch chunks). In a medium bowl, combine shrimp with chopped dill, chives, lemon juice, and a small drizzle of olive oil. Toss gently to coat evenly.

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4. Combine Filling: Fold the shrimp mixture into the yogurt dressing using a rubber spatula, working gently to avoid breaking up the shrimp. Do not overmix; you want distinct herbs and texture throughout.

5. Fill the Cups: Spoon the shrimp-yogurt filling generously into each hollowed cucumber half, mounding slightly above the rim. Work quickly to prevent cucumbers from releasing excess moisture, which will dilute the dressing.

6. Garnish & Chill: Top each cup with a tiny pinch of fresh dill, a grind of black pepper, and a light sprinkle of smoked paprika for color. Refrigerate for at least 5 minutes before serving to allow flavors to meld and cups to firm up.

📊 Nutrition per Serving

Calories348 kcal

Protein32g

Carbohydrates16g

Fat14g

🏷️ Tags

#low carb seafood appetizers#Greek yogurt shrimp salad#keto cucumber recipes

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