Shrimp and Cucumber Tzatziki Bites
- Total Time
fat-free plain Greek yogurt1 cup(s)
dill4 tsp, fresh, minced (plus extra for garnish)
fresh mint leaves4 tsp, minced
uncooked shallot(s)4 tsp, minced
fresh lemon juice1 tsp
lemon zest1 tsp, finely grated
kosher salt½ tsp
cayenne pepper2 pinch
cooked shrimp24 medium, peeled, deveined, tails removed (steamed recommended)
English cucumber(s)1 small, sliced into twenty four 1/8-in-thick slices
uncooked scallion(s)2 Tbsp, sliced
- Place yogurt in a cheesecloth-lined strainer set over a bowl; refrigerate for three hours or up to overnight (to let liquid drain from yogurt).
- In a medium bowl, combined strained yogurt, dill, mint, shallot, lemon juice, lemon zest, salt and cayenne.
- When ready to serve, spoon 2 tsp yogurt mixture onto each cucumber slice; top with shrimp. Garnish with scallion and dill; serve.
- Serving size: 2 topped cucumber rounds