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Shrimp Cucumber Cup

Chilled lemon‑pepper shrimp in cucumber cups with red pepper and scallion
Lemon‑pepper marinated shrimp nestled in crisp cucumber cups.

Ingredients (per serving)

servings
  • 1 English cucumber
  • 6 shrimp (26/30), cleaned and halved
  • 2 tbsp lemon juice
  • 0.25 tsp freshly cracked pepper
  • 2 tbsp red bell pepper, peeled & julienne
  • 0.25 tsp sea salt
  • 1 tbsp scallions, chiffonade
  • 1 tbsp extra‑virgin olive oil (to finish)

Preparation

Peel decorative stripes on the cucumber; cut into 2‑inch sections. Hollow with a melon baller to form cups and chill in ice water.
Halve cleaned shrimp lengthwise. Toss with lemon juice, red pepper julienne, sea salt, and cracked pepper. Chill 30 minutes.
Drain cucumber cups and pat dry. Fill with marinated shrimp; drizzle with olive oil. Garnish with scallion chiffonade.
Cured Salmon (pairing menu) Contact Chef David

Wine pairing

wine icon

Bisol Jeio Prosecco Brut — lively bubbles and citrus lift echo the lemon marinade and keep the palate refreshed.

Check availability

Nutrition Facts (per serving)

120
Calories
9 g
Protein
4 g
Fat
8 g
Carbs
1 g
Fiber
Values are estimates and will vary based on exact ingredients and portion sizes.

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