Delicious, party-perfect Shrimp Cucumber Bites are so easy to make! Great appetizer for summer parties.
Shrimp Cucumber Bites
Summertime weather is the perfect time for lighter eating. Last night we had grilled salmon and Caesar salad, and it totally hit the spot. Nothing too heavy when the weather heats up around here.
This also applies to appetizers and light bites to nibble on before dinner. Shrimp Cucumber Bites are the perfect example. Easy to make and guess what they require zero cooking, zero.
With just a tiny bit of prep time, you’ll have a great appetizer that has a fancy appearance. I adore seafood and would gravitate towards these in a heartbeat if I saw them at a party.
Shrimp Cucumber Bites would be ideal for summer gatherings, bridal showers, or even bookclub. Requiring only a couple of ingredients is also a bonus with this bite-sized party nibble.
What ingredients are needed to make Shrimp Cucumber Bites:
- Cream cheese
- Dry ranch seasoning
- Dried dill weed
- Cucumbers
- Fresh dill sprigs
- Extra small shrimp
What equipment will you need:
- Mixing bowl
- Spoon
- Vegetable peeler
- Knife
Simple step by step directions:
In a small bowl, combine the cream cheese, ranch mix, and dill weed. Stir until completely mixed together. Rinse the cucumbers in cold water, and peel the skins if desired.
Slice the cucumbers into 1⁄4 – 1⁄2 inch slices.
Arrange on a baking sheet or tray.
Spread about 1⁄2 teaspoon of the cream cheese mixture on each cucumber.
Top each cream cheese-covered cucumber with a tiny sprig of dill.
Add one shrimp to the center of each cucumber. Cover, and refrigerate for 1 hour before serving.
Other amazing appetizers to try:
Cocktails that would pair nicely with Shrimp Cucumber Bites:
- Passion Fruit Mojito
- Amaretto Aloha Cocktail
- Strawberry Margarita
- Strawberry Lime Moscato Slush Cocktail
Shrimp Cucumber Bites
Delicious, party perfect Shrimp Cucumber Bites are so easy to make! Great appetizer for summer parties.
Ingredients
- 8 ounces cream cheese, softened
- 1 ounce dry ranch seasoning mix
- 1/2 teaspoon dill weed
- 2 large cucumbers
- Fresh dill sprigs
- 6 ounces extra small fully cooked shrimp, thawed
Instructions
- In a small bowl, combine the cream cheese, ranch mix, and dill weed. Stir until completely mixed together.
- Rinse the cucumbers in cold water, and peel the skins if desired.
- Slice the cucumbers into 1⁄4 - 1⁄2 inch slices, and arrange on a baking sheet or tray.
- Spread about 1⁄2 teaspoon of the cream cheese mixture on each cucumber.
- Top each cream cheese-covered cucumber with a tiny sprig of dill.
- Add one shrimp to the center of each cucumber.
- Cover, and refrigerate for 1 hour before serving.
