Simple and tasty appetizer – GF Spicy Shrimp Cups

15 Oct

I love shrimp. And sushi. And cucumbers. And Sriracha hot sauce. Combine all those things and you have something FANTASTIC!!! I saw the idea for this appetizer over at Big Red Kitchen, where she puts everything and anything into jars. There are these little “grab a pint” mini meals to take on the go. She posted an option for spicy shrimp rolls. I drooled on the keyboard and wanted to eat the screen. I LOVE spicy shrimp rolls. When we go out for sushi, I get spicy tuna, spicy scallop, spicy lobster – you get the point. So I thought to myself, I’ve got to adapt this into an appetizer option for a larger crowd AND make sure it’s Gluten Free so my SIL can grub on it. Hence the cucumber “cups” – they are the perfect bite size option. They are a way healthier appetizer option since they are not fried and you are getting a veggie from the cukes and a nice bit of protein from the shrimp. I’m not going to lie. I could have eaten the whole tray of these by myself. And there was not one of these little cups left at the end of the night. They were being eaten like potato chips.

I ended up using 2 1/2 of the english cucumbers for my batch, so be sure to buy at least 3. Or buy 2, and then eat any leftover spicy shrimp mixture on a piece of bread. Or a cracker. Or just with a spoon shoving it straight into your pie hole. Whatever works for you!

After my shrimp mixture had sat in the fridge for an hour, there was what appeared to be a lot of liquid, like they had let a little more water out. So I put the mixture into a fine mesh colander and drained off the excess so I didn’t have soupy shrimp cups. This may not be an issue for you, but if it happens, you’ve just been given a solution!

Feel free to add more or less Sriracha to suit your tastes. I felt the heaping tablespoon was sufficient for the crowd I was feeding, but you might think it too spicy. Or not spicy enough!

While my adaptation was to make it an appetizer, this is also great as a lunch option for a couple of days, kind of like a shrimp salad but better. Healthier. I gave it a try as a twist on the lobster roll – whole wheat baguette, some baby spinach and arugula plus the spicy shrimp. It was a fantastic, healthy and filling lunch!

Enjoy!

Spicy Shrimp Cups

adapted from Big Red Kitchen

2-3 English cucumbers (long seedless cukes)

1 12oz bag frozen small shrimp – thawed and drained of excess water

3 tablespoons Hellman’s Olive Oil Mayo – see note

1 tablespoon Sriracha Hot Sauce

Black Sesame Seeds for garnish

Take your thawed small shrimp and add them to a food processor. Pulse a few times to chop up the shrimp.

Add chopped shrimp to a bowl along with the mayo and Sriracha. Stir to combine, refrigerate for 1 hour (or overnight).

Meanwhile, peel your cucumbers and cut into 1/2 inch slices. Using a melon baller, scoop out a portion of the seeded section, leaving a thin bit on the bottom to create a “cup”.

Add a scoop of the spicy shrimp mixture to each cup and top with sesame seeds for garnish. Keep chilled.

Note: Hellman’s mayonnaise is Gluten Free. If you are not concerned with the recipe being GF, feel free to use whatever you like. If you are following a GF diet and have other alternatives of GF mayo, you may substitute that for the Hellman’s Olive Oil mayo.

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2 Responses to “Simple and tasty appetizer – GF Spicy Shrimp Cups”

  1. Heidi @ lightlycrunchy October 16, 2012 at 12:11 am #

    You had me at sushi. And shrimp. And cucumber. And sriracha. Seriously.. I am doing the Homer Simpson drool thing right now.

    • seasonedwithsarcasm October 16, 2012 at 12:14 pm #

      haha! I’m picking up what you’re putting down. Seriously, it was an extreme effort not to eat the entire tray of these things. SO GOOD! And so simple it’s ridiculous.

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