Fancy but simple finger foods

I get some of my best snack and small bite ideas while attending other peoples parties or going out to eat at fancier restaurants. Mary is great at scouring menus and we love brainstorming new ways to transform the various bites and nibbles that local restaurants serve up as appetizers. Some bites are easy to make ultra low carb, while others take much more work.

These cute little Shrimp Salad Stuffed Cucumber Cups were easy to throw together and were inspired by a BBQ I attended earlier this year. I have a tiny obsession with snacks that don’t require silverware and are easy to pick up with your fingers! I call these “fancy finger foods”! The best part of these cucumber cups is that they can be made ahead of time. You can prepare the salad separately and store it in the fridge until you’re ready to serve. Preparing the cucumber cups was actually kind of fun and might be a great job for any kids in the kitchen. It doesn’t make a big mess and the cups can also be prepared ahead of time too. So grab your little helpers and get to scooping!

I kept the shrimp salad simple and fresh for a nice balance with the other appetizers I was preparing. The dollop of Sriracha was Mary’s idea and it really gave it something special – that extra kick that leaves your tongue just as soon as it hits it. But feel free to play around with other spices or seasonings to mix it up and make it your own. A little paprika would be a nice addition and give it a beautiful color to contrast with the green cucumber cups. And I’m sure the cups would be equally delicious with some basic tuna salad too! So many possibilities once you’ve made the cute little edible cups!

Shrimp Salad Cucumber Cups

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*Makes roughly 24 cucumber cups (may vary based on size of cucumbers)




Ultra-Low Carb Shrimp Salad Cups Recipe

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  1. Prepare cucumbers by scooping out majority of flesh and discarding it. Be careful not to scoop out the bottom so the filling stays inside. Set cups aside.
  2. Prepare shrimp salad by combining remaining ingredients in a medium bowl; mix well.
  3. Carefully fill cucumber cups with shrimp salad.
  4. Squirt a drop, or more if desired, of Sriracha sauce on top of each filled cucumber cup.
  5. Serve immediately or refrigerate until ready to serve.

Recipe Notes

Nutritional Data for Shrimp Salad Cucumber Cups | Serving Size: 3 cups

Ultra Low Carb Shrimp Salad Cucumber Cups

Click here for "Understanding the Macronutrient Guide"

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