My new low carb Cajun shrimp cucumber dip is cool, tangy and full of unexpected pops of flavor and texture. The mayo/sour cream base gets enlivened with dill, parsley, spices and chunks of chopped cukes before being chilled in the fridge. Meanwhile, the seasoned shrimp, Cajun trinity and garlic are skillet-browned, then cooled and stirred into the mix. And the collective juxtaposition of cool and creamy – and just a tad spicy and crunchy – stay poised and fridge-ready for your summertime snacking extravaganza. Yep and yay…
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Oh Low Carb Cajun Shrimp Cucumber Dip, You’re Creamy, Dreamy Refrigerated Bliss
Like most all others writers in the free world, I spend my days under blowing air conditioner vents watching my fingers glide across my laptop keyboard. Truth be told, the most I see of outside is through my house windows.
Oh, and taking my three dogs out in the backyard like a dozen times a day. The rest of the year, the constant in and out with my fur babies goes by unnoticed. Yep. But now it’s officially June and officially south Louisiana slap stupid hot summertime. So, my in and out dog potty trips also involve a whole, whole lot of sun, and even more heat! Sigh.
Here lately, both of my girls are into digging and lying down in holes! And my boy dog always seems to find a squirrel or frog to chase across the yard every single time I let him out. So, I’m now finding myself sweating and panting after just minutes of chasing the three of them back into the house! Summer hasn’t even officially started on the calendar. But, I’m already soooo over it, and ready for another season to begin…
Well, I’ve noticed that I’ve recently tamed my coveted daily last night’s dinner leftovers for lunch habit. And I’m finding myself sticking my head in the fridge a whole lot more. I’m looking for quick. I’m looking for cool. And I’m looking for easy. You know, I’m looking for something that doesn’t involve any heat at all to get me through the day, until it’s time for hot stove dinnertime.
So, every time I’ve shopped at my local produce mart, I’ve caught myself eyeing the cucumbers even more than usual. I eat them in salads a lot. But, I knew this time that I was looking for a dip. And not just any dip. It had to be over-the-top creamy, with pops of my essential south Louisiana flavors and textures. And it just had to have shrimp because I’m always craving shrimp.
And finally, it had to go with the Cajun trinity. Because if it doesn’t, it needs to be made in some other house but mine! So, once I had all of the flavors for this low carb shrimp and cucumber dip in mind, it was time to almost non-cook my way to creamy, shrimp, cucumber-y bliss as fast as I could.
How to Make Low Carb Shrimp Cucumber Dip for Your Fridge-Ready Hot Day Happiness Boost
To begin the low carb shrimp cucumber dip, season the shrimp and set aside. Then, make the mayo/sour cream base. And add some raw Cajun trinity veggie bits, a dash of hot sauce, salt, pepper and cayenne. Chop half a peeled and seeded cucumber and add that to the mix. Finally, add chopped pimentos, parsley and dill.
Next, Put that in a bowl and let that chill while you work on the shrimp.
Then, all you have to do is brown the seasoned shrimp with the garlic and a few more teaspoons of trinity bits. This just takes minutes, and it goes by so fast that you really have to take care not to overcook the shrimp and veggies.
Once that’s done, let the shrimp mixture cool down to room temperature. Then, chop 3/4 of the shrimp, and stir into the dip. Use the other 1/4 of the shrimp to decorate the top of it, if you so desire.
And that is all, y’all!! One of my easiest recipes ever, this low carb shrimp cucumber dip satisfies. The sour cream/mayo base turns both of the ordinary ingredients into a creamy, dreamy delight. And the dill and parsley liven up the mixture, while the hot sauce, SP&C and chopped cukes give you that hot/cool combination that every true Louisiana food lover needs to live and breathe.
Oh, and the cast iron skillet-cooked shrimp and veggies inject the dip with very welcomed south Louisiana flavor pop surprises that just get better and better the longer the dip sits. Oh, the love for this one, y’all!!
Share this low carb shrimp cucumber dip with those you want to chill with over great food and long, giggling conversation. And see y’all on the yum side…
Low Carb Cajun Shrimp Cucumber Dip
For the Seasoned Shrimp
- 1/2 pound raw shrimp, peeled and deveined
- 1/4 teaspoon lemon zest
- 1/2 teaspoon paprika
- 1 teaspoon dried parsley flakes
- dash of hot sauce
- dash of salt, black pepper and cayenne pepper
- 2 minced garlic cloves
For the Cucumber Dip
- 1 cup mayonnaise
- 1 cup sour cream
- 2 teaspoons lemon juice
- 1/2 cucumber, peeled, and chopped
- 1/4 teaspoon hot sauce
- 2 teaspoons dried dill weed
- 2 teaspoons dried parsley flakes
- 1 tablespoons chopped pimentos, optional
- salt, black pepper and cayenne pepper to taste
- 1 tablespoon raw minced onion
- 1 tablespoon raw minced green bell pepper
- 1 tablespoon raw minced celery
- Season the shrimp and set aside.
- Mix all of the other ingredients, except for half of the tablespoons of onion, bell pepper and celery into a medium-sized bowl.
- Refrigerate until ready to use, for at least 1 hour but optimally 4 hours.
- Heat enough oil in a cast iron skillet to brown the remaining half tablespoons of onion, bell pepper, celery, and seasoned shrimp/ garlic mixture.
- Brown the Cajun trinity first. When browned, add the shrimp/garlic mixture and cook for 2 to 4 minutes until the shrimp turn opaque and the garlic is fragrant.
- Remove the skillet from heat, and let mixture cool.
- Use a large knife to finely chop 3/4 of the shrimp. Leave the rest whole to display on top of the dip.
- Stir the finely chopped shrimp mixture with veggies into the dip. Arrange remaining shrimp on top of dip, if desired.
- Serve with fresh cut-up veggies or veggie chips.