When I think of super easy starters, shrimp and cucumber bites immediately spring to mind. When it comes to party finger foods, these are fantastic. They also taste wonderful with brunch, or served as low-fat snacks.
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Easy To Assemble Appetizers
Shrimp and cucumber starters are so easy to assemble I make them for many occasions - summer barbecues, Christmas feasts, New Year's parties and Paddy's Day get-togethers. The list goes on and on.
Even though I never tasted cold shrimp until I came to America, these super easy nibblers qualify as perfect Irish party food in my book. The secret is in the colors.
These ingredients proudly boast the colors of the Irish flag - green, white and orange, so why not make them when celebrating St. Patrick's Day.
Another reason to love these easy, elegant snacks is their low-calorie count. Cucumbers are a healthy alternative to crackers. The herb cream cheese lends delicious buttery texture, complimenting the coolness of the cucumber and shrimp.
And into the bargain, you can't beat a no-cook party starter, especially during the hot summer months, when I try to avoid turning my oven on, or even lighting up a burner indoors.
These are great for summertime hors d'oeuvres. When I was a kid I loved to say "horse devours", and I was very good at devouring every morsel put on a plate before me. I wish my boys would eat like I did when I was young. Only my little girl licks her lips for foods like cold shrimp and cucumbers.
I suppose this technically isn't a recipe at all. Just one look at the picture and it's pretty easy to guess how to put these wee bites together.
Ingredients for Shrimp Appetizers
All you need is three ingredients to make this easy appetizer:
- cucumber,
- garlic and herb cream cheese spread
- shrimp (the star of the show)
To make life extra easy I love to buy peeled, deveined, and cooked shrimp.
If frozen I thaw them according to the package directions, pat them dry with paper towels and season them with a little salt and pepper.
Directions for Cucumber and Shrimp Bites
I like to go all fancy and create stripes on the cucumbers with my peeler before slicing them up.
Simply peel a long slice of peel from the cucumber along the whole length of the gourd. I was going to write vegetable, but did you know a cucumber is technically a fruit, since it contains seeds.
The variation of green shades makes the starters look more appetizing, but then again I am partial to forty shades of green.
Pat the cucumber slices dry with paper towels before assembling the appetizers.
If you don't wish to buy pre-made garlic and herb creamed cheese you can always create your own white spread to hold the cucumber and shrimp together.
One alternative I sometimes use is a mixture of softened cream cheese, sour cream, dill, chopped fresh chives, fresh lemon juice, and salt. This creates a delicious spread.
But nine times out of ten I take the easy route and buy a pre-made spread.
Next comes assembly time. Take a slice of cucumber.
Add a dollop of cheese spread, and then add a shrimp on top.
And that's how easy this green, white and orange appetizer is to assemble. Make as many as you need.
I suggest at least 2 per guest if serving on a platter, especially if you have other finger foods to choose from.
If you are serving individually on plates as an appetizer, I would place 3 bites on each plate.
It's best to assemble these appetizers within an hour or two of using them. Store them covered, in the refrigerator.
They cannot be frozen after making them. There's too much water in the cucumber to put them in the freezer. They would just become soggy.
Recipe Card
Here's the printable recipe card.
Shrimp and Cucumber Bites
Ingredients
- 2 English cucumbers
- ½ cup garlic and herb creamed cheese
- 30 peeled, deveined and cooked shrimp (prawns in UK)
- salt and pepper to season shrimp
Instructions
- Thaw the shrimp per package instructions if using frozen shrimp. Pat the shrimp dry with paper towels. Sprinkle the shrimp with about ⅛ teaspoon of salt and pepper to season.
- Peel 4 vertical stripes of skin from the outside of each cucumber, alternating dark peel and light no-peel stripes. Cut each cucumber into ¾ inch wide slices. Dry off the cucumber slices using paper towels.
- Add a teaspoon of cream cheese spread on top of each cucumber slice.
- Place one shrimp on top of each cucumber slice.
- Serve cold.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I hope you enjoy these light, crunchy, and flavorful starters as much as I do.
Check out my complete recipe list here.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
Here are some other Irish appetizer and party food recipes you might find helpful if you're planning a celebration or get-together.
Egg Salad Sandwiches - Irish Style
Chicken and Mushroom Vol-Au-Vents
T.M. Johnson
IAM, it's a poorly stocked kitchen indeed that does not have a quantity of those handy little crustaceans in the freezer. We always do and use them in stir fry (summer garden produce) and seafood chowder during the winter months. And thanks for sharing yet another way to use them.
As far as your "forty shades of green" embellishment of the cukes, I'm sure you've used the method of scoring them with a dinner fork before they're sliced? No green cucumbers in our garden this season, however. Ours are a very non-Celtic white...and white is just white, shaved, scored, or sliced. TMJ
Irish American Mom
T.M. - When I first came to America I called those little crustaceans prawns, but I soon learned shrimp is the more widely used term on this side of the Atlantic. As a kid I loved prawn cocktail - the dressing was made with mayonnaise, horseradish and ketchup. Yummy! I must say shrimp are mighty handy to have in the freezer. They make cooking dinner simple and quick.
I have a few cucumbers in my garden too this year, but I did stick to the green ones. Your white ones are probably delicious. I've never tried growing the white variety. Must try next year.
All the best,
Mairéad
brian@irelandfavorites
Hi Mairead, I'll have to say that the cocktail sauce is my favorite, it is nice to see the Tri color represented in an appetizer though. As for prawn vs. shrimp and one side of the Atlantic being confusing to the other, I wasn't really sure what to make out of prawn flavored taytos, but when in Rome (or Dublin) had to give them a shot,they were yummy. Hope your summer is adventurous,
Cheers,
Brian.
Irish American Mom
Hi Brian - You're pretty adventurous giving those prawn flavored Taytos a try. They're definitely not amongst the Irish foods I long for when I'm on this side of the Atlantic. I'm very boring and stick to cheese and onion Taytos only - not even the salt and vinegar variety can tempt me.
We're having a glorious summer here in Kentucky. The temperatures are in the 70's and 80's most days with lovely breezes. It's a pleasant relief from our usual muggy summer days in the 90's and 100's.
I'm sure the weather is beautiful in your neck of the woods too. Enjoy the rest of these summer days.
Best wishes,
Mairéad
Aimee
What do you think the herbs are in the cream cheese spread? These would be fun to make for lunch some day!
Irish American Mom
Aimee - When I make my own cheese spread I use dill, chives and lemon juice mixed with cream cheese and sour cream. The store bought herbed cream cheese has more of an Italian flavor. I'd say it has basil, oregano, parsley and possibly red pepper flakes. That's my best guess. These little bites would definitely make a great lunch.
Mairéad
Aimee
Thanks Mairead! We're definitely going to try these soon!
Vernon
What a simple recipe - lovely party bites.
Irish American Mom
Hi Vernon - My motto is that you can't beat a simple recipe, especially for a party.
All the best,
Mairéad