This chilled shrimp appetizer is a fresh, healthy option for entertaining, brunch, or a girls’ night. Large, succulent shrimp are gently poached with lemon, whole peppercorns, and a bay leaf, then cooled and arranged with crisp cucumber slices and a bright Yogurt Dill Dressing. Finish with capers, plenty of fresh dill, and lemon wedges for a stylish, Mediterranean-inspired cold shrimp platter.
Chilled shrimp is a classic appetizer served with cocktail sauce, remoulade, or a creamy dip. In this version, the flavor leans Mediterranean: cool cucumber, tangy capers, fresh dill, and a creamy Yogurt Dill Dressing elevate perfectly poached shrimp. Poaching adds a subtle citrus and herb aroma, but store-bought cooked shrimp can be used for convenience.
My favorite way to poach shrimp
If you choose to poach your shrimp, have an ice bath ready before you begin. Fill a braiser or shallow pan with enough water to cover the shrimp and add aromatics: lemon slices, whole peppercorns, a pinch of salt, and a bay leaf. Bring the water to a gentle simmer, add the shrimp, and poach for about 5–6 minutes for extra-large or colossal shrimp. Remove the shrimp immediately and transfer to the ice bath to halt cooking. Once cooled, drain, pat dry, and set aside.
This quick poaching method works well for other chilled seafood dishes too, such as chilled poached salmon salads or salmon and orzo salads.
Ingredients
This bright platter comes together quickly—about 30 minutes active time—and benefits from an additional 30 minutes of chilling if you prefer it very cold before serving.
- 1 pound extra-large, jumbo, or colossal shrimp (13–16 count), peeled, deveined, and cooked or poached
- 1 whole fresh lemon: half sliced, the rest cut into wedges
- 5 whole peppercorns
- 1 dried bay leaf
- 1 English cucumber, thickly sliced
- Fresh dill leaves, about 1/4 cup
- 2 tablespoons drained capers
- 1 batch Yogurt Dill Dressing (store-bought tzatziki works too)
How to assemble this Chilled Shrimp Appetizer
For the best presentation, use a chilled platter or an ice block under the serving plate to keep everything cool.
Spread a layer of Yogurt Dill Dressing or tzatziki onto the chilled plate. Arrange cucumber slices on one side and the chilled, poached shrimp on the other. Scatter capers and lots of fresh dill over the shrimp, and add lemon wedges for squeezing at the table. Cover and refrigerate if preparing ahead—this appetizer holds well when chilled and improves slightly as the flavors meld.
Make this platter ahead by assembling, covering tightly, and storing it in the refrigerator until serving time. It’s an easy, elegant starter that pairs beautifully with sparkling wine, a classic martini, or light cocktails.
Frequently asked questions
Yes—tzatziki is an excellent alternative, and whipped feta with yogurt is another tasty option.
Absolutely. Smoked salmon, cooked lobster, or crab meat work well, and a mixed seafood platter makes a striking presentation.
This appetizer is ideal for holidays, brunch, or special occasions and pairs nicely with Champagne, white wine, or light cocktails.
If you try this recipe, please leave a comment and rating to help other readers. We appreciate your feedback!
All content and photographs ©Claudia’s Table and claudiastable.com
Chilled Shrimp Appetizer
Ana Coronado
August 7, 2024
Pin Recipe
Equipment
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1 braiser or shallow pan
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1 chilled platter
Ingredients
- 1 pound extra-large or jumbo shrimp 13–16 count, deveined and poached or cooked
- 1 whole fresh lemon half sliced, half cut into wedges
- 5 peppercorns
- 1 dried bay leaf
- 1 medium English cucumber thickly sliced
- Fresh dill leaves about 1/4 cup
- 2 tablespoons drained capers
- 1 recipe Yogurt Dill Dressing or store-bought tzatziki
Instructions
How to poach shrimp
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If using pre-cooked shrimp, skip the poaching steps.
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Prepare an ice bath so the shrimp cools immediately after cooking.
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Fill a braiser or shallow pan with enough water to cover the shrimp.
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Add lemon slices, whole peppercorns, a pinch of salt, and a bay leaf.
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Bring to a gentle simmer, add shrimp, and poach 5–6 minutes for large shrimp.
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Transfer shrimp immediately to the ice bath to stop cooking, then drain and pat dry.
Dressing
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Use a prepared Yogurt Dill Dressing or tzatziki. Spread a layer on the chilled serving platter before arranging cucumbers and shrimp.
How to assemble the platter
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Spread dressing or tzatziki onto the chilled plate.
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Arrange cucumber slices on one side and shrimp on the other.
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Sprinkle with fresh dill and capers, and garnish with lemon wedges.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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