Garlic Shrimp on a Cucumber Flower

This is a delicious and refreshing appetizer to serve when you have guests over for a summer get-together. The lemon adds a refreshing, citrusy bite to this lean appetizer that your guests will love!

Nutrition Facts

Serving Size: 3 pieces

  • Calories 65
  • Carbohydrate 2 g
  • Protein 7 g
  • Fat 3 g
  • Saturated Fat 0.5 g
  • Dietary Fiber 0 g
  • Cholesterol 65 mg
  • Sodium 135 mg

This Recipe Serves 8


1 pound medium shrimp, peeled and deveined
1 lemon, juiced
2 cloves garlic, crushed and minced to a paste
2 tablespoons extra virgin olive oil
1/2 cup chopped dill (additional for garnish)
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground pepper


  1. Steam shrimp in large pot with a steamer basket insert. Cook just until pink, about 5-6 minutes.
  2. Mix in lemon juice, garlic, olive oil, chopped dill, salt, and pepper. Marinate shrimp in this mixture for at least 1 hour and up to 24 hours. Refrigerate while marinating.
  3. Scrub cucumber well. Take a fork and run it up and down the outside of cucumber to make a decorative edge. Slice cucumber into 24 rounds.
  4. Place one piece of shrimp on a cucumber slice and garnish with another sprig of fresh dill. Cover and refrigerate until serving time.

From The Diabetes Seafood Cookbook: Fresh, Healthy, Low-fat Cooking by Barbara Seelig-Brown

Photo: Garlic Shrimp on a Cucumber Flower from The Diabetes Seafood Cookbook; Taran Z Photography

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