Photo of Shrimp and cucumber tzatziki bites by WW

Shrimp and cucumber tzatziki bites

PersonalPoints™ per serving
Total Time
3 hr 20 min
20 min
Do not let the preparation time scare you away from the extraordinary recipe! Straining the yogurt is a great trick to create a thick base of the lemony, herbed cream spread. Set up the yogurt to strain overnight in the refrigerator and enjoy the easy assembly, done in under 20 minutes. The final pick-up appetizers are full of Greek-inspired zing. Each bite-sized round has a tantalizing combination of cool cucumber crunch, herbaceous yogurt cream and rich delightful shrimp. Make a double batch of the yogurt as these little bites will surely get lots of takers.


Plain fat free Greek yogurt

1 cup(s)


4 tsp, fresh, minced (plus extra for garnish)

Fresh mint leaves

4 tsp, minced

Uncooked shallot(s)

4 tsp, minced

Fresh lemon juice

1 tsp

Lemon zest

1 tsp, finely grated

Kosher salt

½ tsp

Cayenne pepper

2 pinch(es)

Cooked shrimp

24 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


  1. 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).
  2. In a medium bowl, combined strained yogurt, dill, mint, shallot, lemon juice, lemon zest, salt and cayenne.
  3. When ready to serve, spoon 2 tsp yogurt mixture onto each cucumber slice; top with shrimp. Garnish with scallion and dill; serve.
  4. Serving size: 2 topped cucumber rounds