When I first started experimenting with keto-friendly appetizers, I wasn’t sure how to strike the perfect balance between flavor, simplicity, and presentation. Then came these Shrimp Cucumber Bites, which checked every box and more.
Crisp, cool cucumber slices serve as the ideal base for a savory, creamy topping of seasoned shrimp, avocado, and a hint of lemon. Each bite is a symphony of textures—the crunch of the cucumber, the silkiness of the shrimp, and the velvety richness of the avocado mousse.
What makes this recipe truly special is its versatility. These little bites of heaven are perfect for entertaining, meal prepping, or even a quick snack when you’re craving something light yet satisfying.
Plus, they’re naturally low in carbs and gluten-free, making them a guilt-free indulgence for anyone embracing a keto lifestyle. Did you know that cucumber is not only hydrating but also a low-calorie option with just 4 grams of carbs per cup?
Combine that with shrimp, a lean protein powerhouse, and you’ve got a dish that’s both nourishing and irresistibly tasty. This recipe has been trending in keto circles for its ability to transform simple ingredients into an elegant snack.
Trust me, they’ll be the star of your next gathering—and your Instagram feed!
What I Didn’t Expect About This Recipe?
- How simple they were to assemble: Prep took less than 15 minutes, and the presentation looked effortlessly gourmet.
- The flavor balance: The natural sweetness of the shrimp pairs beautifully with the creamy avocado and zesty lemon.
- Their popularity at gatherings: These bites vanished in minutes at my last party—guests couldn’t get enough!
- How keto-friendly they are: Each bite is a satisfying, low-carb treat that keeps me on track with my goals.

Shrimp Cucumber Bites Recipe
Equipment
- Large mixing bowl
- Serving platter
- Paper towels
- Cutting board
- Sharp knife
Ingredients
- ½ small red onion chopped
- Salt and Pepper to Taste
- ¼ cup chopped celery
- ½ tsp Old Bay Seasoning
- 2 Large cucumbers cut into 30 slices
- 2½ cup compliant mayo
- 1 lb cooked shrimp
Instructions
- Thaw the cooked shrimp until fully defrosted.
- Pat the shrimp dry with paper towels to remove excess moisture.
- Place the shrimp on a cutting board and chop them into small pieces.
- Transfer the chopped shrimp to a large mixing bowl.
- Add mayonnaise, finely chopped red onion, diced celery, Old Bay Seasoning, and salt and pepper to taste into the bowl.
- Mix the ingredients thoroughly with a spoon until evenly combined.
- Wash the cucumbers and slice them into rounds of even thickness.
- Arrange the cucumber slices neatly on a serving platter.
- Spoon generous portions of the shrimp salad onto each cucumber.
- Slice and serve immediately.
Notes
- Ensure the shrimp are thoroughly dried to prevent the salad from becoming watery.
- For added flavor, sprinkle a touch of paprika or fresh dill on top before serving.
Nutrition | Value |
Calories | 22kcal |
Carbohydrates | 0.2g |
Fat | 0.9g |
Protein | 3g |
Cholesterol | 24.1g |
Variations That Will Help You Customise Your Dish!
- Swap Mayo for Greek Yogurt: For a lighter, tangier option, substitute the mayo with Greek yogurt. It adds creaminess while keeping it low-carb and full of protein.
- Add Avocado: For a richer texture, mash some ripe avocado and mix it into the shrimp salad. It adds healthy fats and a velvety feel to the dish.
- Spicy Kick: If you like heat, add a dash of hot sauce, cayenne pepper, or finely chopped jalapeños to the shrimp mixture for an extra spicy kick.
- Herb Infusion: Fresh herbs like dill, parsley, or cilantro can enhance the flavor. Sprinkle them on top or mix them into the shrimp salad.
- Crunchy Add-ins: Add a bit of texture with finely chopped almonds or walnuts mixed into the shrimp salad or sprinkled on top for an extra crunch.