This post may include affiliate links. Please read my disclaimer.
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...
Want this recipe for deliciousness delivered to your inbox?
I'll email it to you so you can save it for later, and send you updates when I publish new recipes.
Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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 ¾ of the shrimp, and stir into the dip. Use the other ¼ 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
Ingredients
For the Seasoned Shrimp
- ½ pound raw shrimp, peeled and deveined
- ¼ teaspoon lemon zest
- 2 minced garlic cloves
- ½ teaspoon paprika
- 1 teaspoon dried parsley flakes
- dash of hot sauce
- dash of salt, black pepper and cayenne pepper
For the Cucumber Dip
- 2 tablespoons oil or butter
- 1 tablespoon raw minced onion
- 1 tablespoon raw minced green bell pepper
- 1 tablespoon raw minced celery
- 1 cup mayonnaise
- 1 cup sour cream
- 2 teaspoons lemon juice
- ½ cucumber, peeled, and chopped
- ¼ 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
Instructions
- Chop ¾ of the shrimp into small pieces. Leave the rest whole to display on top of the dip.
- Season the shrimp with the lemon zest, garlic, paprika, parsley flakes, hot sauce, and salt, black pepper, and cayenne pepper to taste.
- Pour the oil or butter and seasoned shrimp, chopped onion, bell pepper, and celery into a pan set over medium heat.
- Brown the veggies and shrimp for about 5 to 7 minutes, stirring often. (A digital thermometer inserted into the shrimp should read at least 165 degrees F before removing the mixture from heat. If you need to add more oil or butter to the pan to keep the mixture from burning, do so 1 tablespoon at a time.)
- Pour the browned veggies and chopped shrimp into a large bowl with a fitted lid. (Reserve the whole shrimp for topping the dip later. I put them in a small clear glass bowl with a fitted lid).
- Add the remaining cucumber dip ingredients to the bowl, then stir to combine.
- Cover the bowl, and refrigerate for at least 1 hour, but preferably 3 hours.
- Pour the dip into a serving bowl and top with the whole shrimp.
- Serve with fresh cut-up veggies or chips.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.Nutrition
Such a good recipe! Delish! Thanks for sharing ♥️ ♥️ By any chance, are you interested in doing collabs? xx
Thanks...and you're welcome. 🙂 Sure, I'm interested in doing collabs, please PM me with more details.