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Keto Shrimp and Cucumber Appetizer Recipe
This low carb Keto shrimp and cucumber appetizer recipe is perfect for a quick weekend get together or party on a hot summer night. With cooling cucumber and a little chili pepper for kick, this quick and easy starter is sure to be a hit.
Shrimp Preparation Tips
You don’t need to buy fresh shrimp to make this delicious recipe. Compared to fresh, frozen shrimp are a bargain and they can be stored in your freezer for 4 to 6 months. For the best quality, always buy individually frozen shrimp. Just look for the letters IQF (Individually Quick Frozen) on the bag. Frozen shrimp can be safely thawed overnight in the refrigerator.
Preparing shrimp can be intimidating but it doesn’t have to be. If you don’t want to prepare the shrimp yourself, you can buy them frozen, already peeled and deveined. If you are feeling adventurous and want to try preparing the shrimp yourself, here are a few tips to make the process easier.
- Use kitchen shears to cut through the shrimp shell from head to tail. Once the cut has been made, it is easy to remove the shell with your hands
- To devein the shrimp, simply make a shallow cut along the back to reveal the dark “vein.” The vein can be removed with the point of your knife, or with a toothpick
- Keep shrimp in a bowl of ice water while preparing to keep them fresh
Healthy doesn’t have to mean time consuming. This recipe is perfect for entertaining because each part of this keto appetizer can be prepared ahead of time.
- Cut cucumbers can be stored in an airtight container for up to three days in the refrigerator
- Tightly wrapped cooked shrimp can also be stored for up to three days in the refrigerator
- Preparing the sauce the night before doesn’t just save time, it also gives all the ingredients time to blend together, which adds a serious flavor boost
- Once all the components are made, it only takes ten minutes to assemble this low carb snack.
It’s easy to take this basic recipe and add your own personal twist
- For a Tex-Mex twist, add 2 tablespoons of finely chopped cilantro and a generous squeeze of lime juice to the sauce
- For an Asian flair, add ¼ teaspoon ginger paste and 1 tablespoon gluten-free tamari sauce to the sauce, and replace the olive oil with sesame oil
The possibilities are endless!
A wonderfully refreshing appetizer that’s sure to please.
- 2 cucumbers, each chopped into 5 sections (1.5 inch width per section)
- 12 shrimps, boiled
- 1/4 onion, diced
- 1 chili pepper, deseeded and diced
- 1 tomato, diced
- Salt and pepper, to taste
- 3 Tablespoons (45 ml) olive oil, for drizzling
- Split the top of each piece of cucumber into 8 so that you can stuff the sauce and shrimp on top.
- Make the sauce by mixing together the onion, pepper, tomato, and salt and pepper in a small bowl.
- Scoop a bit of the sauce onto each cucumber section.
- Then wedge a shrimp onto each section and drizzle olive oil on top.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g.
- Calories: 112
- Sugar: 1 g
- Fat: 8 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 8 g