Cucumber & Coconut Shrimp Cups

I first saw the cucumber cup recipe idea on the Abujafood website and ever since then I promised myself that I was going to create a cucumber cup recipe…fast forward to today…and my recipe is finally here!!!! The fun thing about this recipe is that you can put almost anything in the cucumber cup, it is fun and easy to make and is a really classy and neat appetizer to serve at events.

If you are not a cucumber lover; this recipe is a good way to start getting the nutrition that cucumber has to offer. Enjoy

Serves 4-10
Recipe level: Easy
Preparation time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Meal type: Appetizer, Small chop, Oer d’oeuvre…
Meal time: Anytime
Country/Region: –


  • 1 cucumber (8-10 thick slices)
  • 8-10 medium sized uncooked  shrimps (peeled and deveined)
  • 1/4 onion (finely diced)
  • 2 garlic cloves (minced)
  • a very small piece of ginger (minced)
  • salt, to taste
  • 1/2 teaspoon atarodo (scotch bonnet pepper) or dry pepper


  1. In a small bowl combine the shrimps, minced garlic & ginger,onions, pepper and salt; mix properly.
  2. Put the spiced shrimps into a lightly oiled foil baking pan; pour the olive oil over the shrimps. Bake at 400°F for 10 minutes; sprinkle the shredded coconut over the shrimps and bake for 2 more minutes. OR Using a small frying pan, on medium heat, fry the spiced shrimps in the olive oil for 4 minutes turning them over while frying.
  3. Using a teaspoon or melon baller, remove the seeds in the center of the cucumber slices; but not entirely so that the shrimp sauce can stay in.
  4. In a separate bowl, chop the shrimps into smaller pieces.
  5. Spoon a teaspoon of the chopped shrimps and onion coconut sauce into each cucumber cup. Sprinkle some shredded coconut over the cups and serve cold.

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What do you think?