Finding a good appetizer that looks fancy but doesn’t stress you out in the kitchen can feel impossible. Between trying to time everything perfectly for guests and making sure you have enough food for everyone, party prep can quickly become overwhelming, especially when you’re already juggling work and family responsibilities.

Thankfully, these shrimp and cucumber rounds are exactly what you need: they’re fresh and tasty, incredibly easy to assemble ahead of time, and you can customize them with whatever herbs or seasonings you have in your fridge.

Why You’ll Love These Shrimp & Cucumber Rounds

Ready in minutes – These appetizers come together in just 10-15 minutes, making them perfect for last-minute entertaining or when you need a quick snack.
Light and refreshing – The crisp cucumber base paired with seasoned shrimp creates a fresh bite that won’t weigh you down, especially during warmer months.
No cooking required – Since you’re using pre-cooked shrimp, there’s zero cooking involved – just chop, mix, and assemble for an effortless appetizer.
Healthy and low-carb – These protein-packed bites use cucumber instead of crackers or bread, making them naturally gluten-free and perfect for lighter eating.
Party-perfect presentation – The neat little rounds look fancy enough for guests but are simple enough for everyday snacking, and they’re easy to grab and eat.

What Kind of Shrimp Should I Use?

For this recipe, you can use either fresh or frozen cooked shrimp – both work perfectly fine. If you’re buying frozen, just make sure to thaw them completely and pat them dry before chopping. Medium-sized shrimp (around 31-40 count per pound) are ideal because they’re easy to chop into nice, bite-sized pieces that won’t overpower the cucumber rounds. You can buy pre-cooked shrimp from the seafood counter or freezer section, or if you prefer to cook your own, just boil raw shrimp for 2-3 minutes until they turn pink and curl up.

Options for Substitutions

This fresh appetizer is easy to customize with a few simple swaps:

Cooked shrimp: You can easily swap shrimp for cooked crab meat, chopped hard-boiled eggs, or even canned salmon for a different protein option. Just make sure to drain and flake any canned fish well.
Reduced-fat mayonnaise: Regular mayo works just fine, or try Greek yogurt for a lighter option. You can also use half mayo and half cream cheese for extra richness.
English cucumber: Regular cucumbers work too – just peel them and scoop out the seeds with a small spoon to prevent the rounds from getting watery.
Dill pickle relish: No relish? Finely chop a dill pickle instead, or use sweet pickle relish if that’s what you have on hand.
Green onions: Regular yellow onion works in a pinch – just use about 2 tablespoons finely minced, or try chives for a milder onion flavor.
Cayenne pepper: A pinch of paprika or hot sauce can replace the cayenne, or just leave it out if you prefer no heat at all.

Watch Out for These Mistakes While Cooking

The biggest mistake when making shrimp and cucumber rounds is using watery cucumbers, which will make your appetizers soggy and cause the shrimp mixture to slide right off – pat the cucumber slices dry with paper towels and lightly salt them for 10 minutes, then pat dry again before assembling.

Another common error is chopping the shrimp too large, making it difficult to spread evenly on the cucumber rounds and creating messy, hard-to-eat bites – aim for pieces no larger than pea-sized for the best texture.

Don’t make these too far in advance either, as the cucumber will release moisture over time and make everything watery, so assemble them no more than 2 hours before serving.

For extra flavor, try chilling your assembled rounds for 30 minutes before serving, which helps the flavors meld together and makes them taste even better.

What to Serve With Shrimp & Cucumber Rounds?

These little shrimp and cucumber bites are perfect for parties and work great as part of a bigger spread of appetizers. I love serving them alongside other finger foods like cheese and crackers, stuffed mushrooms, or a simple veggie tray with ranch dip. Since they’re light and refreshing, they pair really well with a crisp white wine or sparkling water with lemon. You can also make them part of a summer lunch by adding some fresh fruit, mixed greens, or even some mini sandwiches to round out the meal.

Storage Instructions

Keep Fresh: These shrimp and cucumber rounds are best enjoyed fresh, but you can store them covered in the refrigerator for up to 24 hours. The cucumber will release some moisture over time, so they’re definitely at their crispiest when served right away.

Make Ahead: You can prep the shrimp salad mixture up to 2 days in advance and keep it in the fridge in an airtight container. Just slice the cucumber and assemble the rounds right before serving to keep everything nice and crisp. This makes party prep so much easier!

Serve: If you need to hold these for a party, arrange them on a platter and cover with a damp paper towel, then plastic wrap. They’ll stay fresh for about 2-3 hours at room temperature, which is perfect for entertaining.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 350-400
Protein: 27-32 g
Fat: 20-25 g
Carbohydrates: 12-15 g

Ingredients

For the shrimp salad:

1/2 lb cooked shrimp, peeled, deveined, finely chopped
1/2 cup reduced-fat mayonnaise
2 green onions, thinly sliced
1 celery stalk, finely chopped
1 tsp dill pickle relish
Dash cayenne pepper

For serving:

1 medium english cucumber, sliced 1/4 inch thick

Step 1: Prepare the Shrimp Salad Mixture

1/2 lb cooked shrimp, peeled, deveined, finely chopped
1/2 cup reduced-fat mayonnaise
2 green onions, thinly sliced
1 celery stalk, finely chopped
1 tsp dill pickle relish
dash cayenne pepper

In a small bowl, combine the finely chopped cooked shrimp, reduced-fat mayonnaise, thinly sliced green onions, finely chopped celery, dill pickle relish, and a dash of cayenne pepper.

Mix until all ingredients are well incorporated.

I like to pat the shrimp dry before adding it to the bowl—this keeps the salad from getting watery.

Step 2: Assemble and Serve

shrimp salad mixture from Step 1
1 medium English cucumber, sliced 1/4 inch thick

Spoon the prepared shrimp salad mixture onto the sliced cucumber rounds.

Arrange on a serving platter and serve immediately for the freshest flavor and texture.