This beautiful Shrimp and Dill Appetizer is a light, fresh, and easy low carb Easter brunch recipe.
Alright, between the No Bake Chocolate Chip Cookie Dough Tarts, and the Donut Trifle we’ve been in sugar overload here on the blog so today I’m going to lighten things up for you with this easy Shrimp and Dill Appetizer. Melinda and I made this over this holidays for our snowed in New Year’s Eve party and it was so good we knew we had to share it with you. But then there were cookies, and cakes, and more cookies, and we never found the time. With Easter and Mother’s day just a few short months away I thought this Shrimp and Dill appetizer would make a great easy brunch recipe.
All of the flavor in this delicious appetizer comes from the sauce. It’s a mixture of sour cream, mayonnaise, fresh dill, lemon zest, and a pinch of salt. If you can make the sauce the night before the flavors really come together and the dill adds this light, fresh, taste to the shrimp. You can steam the shrimp the day before too and add it to the sauce to let it marinate over night. That gives you the most bang for your buck when it comes to flavor AND let’s face it, nothing is better than a brunch recipe you can make ahead of time because seriously, who wants to be up at 5am cooking ?!
You can serve these shrimp on toast points, crostini, pita bread, or even crackers but my favorite way to eat them is on a cucumber slice. The light taste of the cucumber doesn’t get in the way of the bright, fresh flavors of the dill shrimp and it has a nice crispness to it that I just love. Serving the shrimp on cucumber slices also makes this a low carb appetizer. Pair that with Bacon Sriracha Avocado Deviled Eggs, or Shrimp Cocktail Deviled Eggs and you’re got yourself a low carb brunch menu!
- 24 Shrimp, fresh or frozen (thawed), peeled and tails off
- ¾ c. Sour Cream
- ¼ c. Mayonnaise
- 1 Tbsp. Dill, fresh
- 1 tsp. Lemon Zest
- ¼ tsp. Salt
- 1-2 Cucumbers, large, sliced
- Bring a pot with a small amount of water to a boil.
- Place shrimp in a steaming basket and place it in the pot.
- Steam shrimp for about 5 minutes or until fully cooked.
- Remove shrimp from pot and let cool.
- In a large bowl with an airtight lid mix together the sour cream, mayonnaise, dill, lemon zest, and salt.
- Add shrimp to the sauce and toss until throughly covered. Place the lid on the bowl and store in the refrigerator for at least 1 hour (overnight is best if possible).
- Slice up cucumbers and when ready to serve place one shrimp on each cucumber.
Looking for more awesome brunch recipes? Try these!