Description

These Delicious Cucumber Shrimp Canapes with Herbed Cream Cheese are an elegant and refreshing appetizer perfect for any gathering. Tender shrimp marinated in lemon and herbs, sautéed to perfection, and paired with a creamy, flavorful herb-infused cream cheese spread on crisp cucumber slices. Garnished with capers and fresh dill, this light and tasty treat comes together quickly and impresses every time.

Ingredients

Scale

Shrimp Marinade and Cooking

30-40 count shrimp (30-40 pieces for ideal size)
2 tablespoons olive oil (can substitute with avocado oil)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (from a fresh lemon)
2 tablespoons Italian parsley (can substitute with cilantro)
1 teaspoon garlic powder (or fresh minced garlic)
Salt, to taste
Pepper, to taste

Herbed Cream Cheese Spread

8 ounces cream cheese (room temperature)
2 tablespoons fresh dill (can substitute with tarragon)
2 tablespoons fresh chives (or green onions)
2 cloves garlic (roasted garlic recommended for milder flavor)
1 teaspoon lemon zest
Salt and pepper, to taste

Assembly

2 medium English cucumbers (or regular cucumbers)
2 tablespoons capers (optional garnish)
Fresh dill sprigs, for garnish

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Instructions

Preparation: Start by peeling, deveining, and patting the shrimp dry with paper towels to ensure they cook evenly and absorb the marinade flavors well.
Marinate Shrimp: In a mixing bowl, combine olive oil, fresh lemon juice, lemon zest, Italian parsley, garlic powder, salt, and pepper. Toss the shrimp in this mixture, ensuring they are well coated. Let them marinate for 20-30 minutes to soak up the fresh and zesty flavors.
Cook Shrimp: Heat a non-stick pan over medium-low heat. Add the marinated shrimp and cook for 3-5 minutes until they turn pink and are fully cooked through. Avoid overcooking. Remove from pan and place the shrimp on a plate to cool completely in the refrigerator.
Prepare Cream Cheese Spread: In a bowl, beat the softened cream cheese until smooth and creamy. Stir in chopped fresh dill, chives, roasted garlic cloves (minced), and lemon zest. Season the mixture with salt and pepper to taste, blending all flavors together harmoniously.
Slice Cucumbers: Using a sharp knife, slice the cucumbers diagonally into approximately ¼-inch thick rounds. This shape provides a larger surface area for topping and adds a nicer presentation.
Assemble Canapes: Spread or pipe a generous layer of the herbed cream cheese mixture onto each cucumber slice. Place one chilled cooked shrimp on top of the cream cheese on each piece. Garnish each canape with a few capers and a fresh dill sprig for a pop of color and taste.
Serve: Arrange the finished canapes on a serving platter. Serve immediately or keep chilled until ready to serve for the freshest flavor.

Notes

Use freshly squeezed lemon juice and zest for the best citrus flavor.
Roasting garlic before adding to the cream cheese mellow its sharpness.
English cucumbers are preferred for thinner skin and fewer seeds, but regular cucumbers work fine too.
Marinating shrimp longer than 30 minutes may make them too soft.
This recipe is ideal for a light appetizer and pairs well with white wine or sparkling beverages.
Capers add a nice briny contrast but can be omitted if desired.
For a lower-fat option, use reduced-fat cream cheese.