Shrimp and Cucumber Canapes

I have a confession to make. The appetizer spread is often my favorite part of a dinner party. After all, who can resist fun finger foods paired with good company and the shared excitement at start of a special occasion? These shrimp and cucumber canapes are an elegant twist on classic shrimp cocktail, and they’re sure to satisfy party-goers.

Crisp cucumber rounds are topped with Creole-seasoned cream cheese, a dollop of homemade cocktail sauce and a juicy, pink shrimp with the tail up for that extra wow factor. When you start with thawed precooked shrimp, this seafood starter takes just minutes to assemble. Whether you’re hosting a holiday party, brunch or fancy dinner, this easy appetizer is sure to disappear fast.

Ingredients for Shrimp and Cucumber Canapes

• Ketchup: Ketchup is the tangy, sweet base for cocktail sauce. Most store-bought brands contain added sugar, so look for a no-sugar-added version if you prefer a more savory flavor, or check out our Test Kitchen’s picks for a well-balanced ketchup from one of the best ketchup brands.
• Creole seasoning: This savory seasoning mix adds zesty flavor and subtle heat to the cocktail sauce and cream cheese. If you don’t have Creole seasoning, you can make your own with pantry spices—just mix 1 teaspoon each of salt, garlic powder and paprika with 1/4 teaspoon each of dried thyme, ground cumin and cayenne pepper.
• Aromatic vegetables: Finely chopped onion, green bell pepper and celery add body to the cocktail sauce and deliver subtle crunch and aromatic depth to each bite.
• Hot pepper sauce: A dash of hot sauce adds a spicy kick to the cocktail sauce. Feel free to adjust the amount to match your heat preference.
• Cream cheese: Cream cheese balances the bold, zippy cocktail sauce, and its thick texture helps anchor the shrimp on each cucumber slice. Be sure to use softened cream cheese for easy spreading or piping. Swap in whipped cream cheese for a lighter, airier texture or use a dairy-free alternative if needed.
• Cucumbers: Slice the cucumbers on a diagonal for a picture-worthy presentation. We love English cucumbers for this appetizer because they have fewer seeds and thinner skin, but regular garden-variety cucumbers will also work—just peel them if the skin is tough or waxy.
• Shrimp: Precooked peeled and deveined shrimp are a time-saver, but you can clean and cook the shrimp yourself (see below for tips). We think medium shrimp (31-40 per pound) are the perfect size for layering on cucumber slices—they give you a meaty bite but don’t require a knife and fork.
• Parsley: A sprinkle of fresh parsley adds a bright finish and a pop of green. Ensure you’re storing fresh herbs correctly to get the most bang for your buck.

Directions

Step 1: Make the cocktail sauce

In a small bowl, mix the ketchup with 2 teaspoons of Creole seasoning, finely chopped onion, green pepper, celery and hot pepper sauce. Stir until smooth, then set aside.

Editor’s Tip: If you’re making the cocktail sauce in advance, cover the bowl and pop it in the fridge until you’re ready to assemble the canapes.

Step 2: Season the cream cheese

In another bowl, combine the cream cheese with the remaining Creole seasoning.

Editor’s Tip: Use a rubber spatula or handheld mixer, and beat the cream cheese until it’s light and fluffy.

Step 3: Assemble the canapes

Using a spoon or piping bag, add a dollop of the Creole cream cheese to each cucumber slice. Top each with a small spoonful of cocktail sauce and cooked shrimp. Finish with a sprinkle of minced parsley.

Editor’s Tip: Aim for about 2 teaspoons of cream cheese and 1 teaspoon of cocktail sauce per cucumber slice for well-balanced bites.

Recipe Variations

• Garlic and herb cream cheese: Instead of Creole seasoning, flavor the cream cheese with garlic powder and fresh, chopped dill, chives or any other herb you love instead of for garden-fresh flavor. You could also add lemon zest for brightness.
• Change the cocktail sauce: Brighten the cocktail sauce with a squeeze of fresh lemon juice, or turn up the heat by stirring in prepared horseradish for extra punch.
• Go dairy-free: Top cucumbers with a vegan cream cheese made from cashews or almond milk for a dairy-free version. You could substitute cream cheese with mashed avocado for a naturally creamy layer.
• Get creative with the garnish: If you don’t have parsley, try topping each canape with a thinly sliced red onion, a couple of capers or a small sprig of dill.

How to Store Shrimp and Cucumber Canapes

These appetizers are best fresh, but if you have leftovers, they can be stored in the fridge for up to one day. To help keep the cucumbers crisp, line an airtight container with a paper towel to absorb excess moisture and arrange the canapes in a single layer.

Can you make shrimp and cucumber canapes ahead of time?

These canapes have the best texture when assembled fresh, but you can prep some of the individual components in advance. You can make the cocktail sauce and the cream cheese mixture up to two days ahead and store them in separate containers in the fridge; the extra storage time will deepen the flavors. For the crispest texture, slice the cucumbers and top them with the cream cheese, cocktail sauce and shrimp no more than an hour or two before serving these canapes.

Shrimp and Cucumber Canape Tips

Should you peel the cucumbers?

You can peel the cucumbers if you want to or not—the choice is totally yours. English cucumbers have thin, tender skin, so peeling isn’t necessary. Leave the peel on for a pop of color and extra crunch, or use a vegetable peeler to peel strips and create a more decorative edge. Regular cucumbers have thicker, waxier skin, so you might want to peel them for a more tender bite.

How do you get the toppings to stick to the cucumbers?

To help the toppings stick, pat the cucumber slices and shrimp dry with clean paper towels before assembling the canapes. Be sure to layer the cream cheese mixture onto the cucumbers first—it acts as glue to hold the cocktail sauce and shrimp in place.

What’s the best way to cook shrimp for these canapes?

If you’re using uncooked shrimp, boiling is a fast and easy way to cook them for this recipe. Simply bring a pot of water to a boil, add fresh or frozen shrimp, and cook them for one to two minutes until they curl into a C shape and turn pink and opaque. Transfer the shrimp to a bowl of ice water to stop them from cooking further.

Add lemon slices, seafood seasoning, sliced onion or bay leaves to the cooking water for more flavorful shrimp. See our boiled shrimp recipe for more tips.