fbpx Shrimp-topped Cucumber Crostini - Maglio Companies

Shrimp-topped Cucumber Crostini

Seedless cucumber slices make a refreshingly light and crisp mock “crostini” for this easy party appetizer.


  • 1 large seedless cucumber (10-12 oz.)
  • 1/2 cup Fresh Thyme dill cheese spread
  • 24 large fresh shrimp (12 oz.)
  • Non-stick cooking spray
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. finely chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 tsp. Fresh Thyme ground black pepper
  • Fresh dill sprigs, for garnish


1. Slice cucumber into 24 thin slices. Set aside any remaining cucumber for another use.
2. Top each cumber slice with 1 tsp. dill spread. Set aside.
3. Peel and devein shrimp. Rinse and pat dry with paper towels. Spray medium skillet with cooking spray
and heat over medium-high heat. Add shrimp; cook and stir for 2 minutes. Add lemon juice, parsley,
garlic, and pepper. Cook and stir for 1 to 2 minutes more or until shrimp are opaque.
4. Place one shrimp over dill spread on each cucumber slice. Garnish each with a sprig of fresh dill.
Cover and refrigerate until serving.

Recipe From: Shrimp-Topped Cucumber Crostini Recipe | Fresh Thyme


Find Out More

Contact us to find out how Maglio can help you with your produce strategy.

Contact Us