Cucumber & Shrimp Carpaccio
Cucumber & Shrimp Carpaccio

This simple and healthy recipe makes an elegant appetizer or could be eaten as a lovely light dinner. Enjoy these tender and juicy prawns (or large shrimp), that perfectly pair with seedless cucumber, sweet peppers, fresh herbs and lemon dressing.

Servings |
45 min
Freshly cleaned vegetables
Freshly cleaned vegetables
Thinly sliced with a mandolin slicer
Thinly sliced with a mandolin slicer
Sprinkle evenly with chives and sesame seeds
Sprinkle evenly with chives and sesame seeds

2 large English cucumbers

1lb large shrimp or Tiger prawns (21-25 count), peeled and deveined

1 Habanero pepper

1 red pepper

1 orange pepper

1 yellow pepper

1 tbsp. finely chopped fresh dill

1 tbsp. finely chopped fresh chives

1 tsp. black sesame seeds


For dressing:

2 lemons

1 shallot

2 cloves garlic

75ml olive oil


black pepper


Poach shrimp/prawns in salted simmering water for 2 minutes or just cooked through. Slice Cucumber very thinly using a mandolin slicer. 

Dice Habanero and sweet peppers very finely. 

Dice shallot and garlic very finely and combine with lemon juice and olive oil. Put into a squirt bottle, season with salt and black pepper, shake well. 

Cut the shrimp/prawns in half and with the colourful side up, cover with cling film. Pound lightly to flatten the shrimp. 

Place the cucumber slice on the plate overlapping slightly. Then place the shrimp/prawns on the cucumber slices overlapping slightly. Drizzle lemon and olive oil mixture over top of shrimp/prawns and cucumbers. Sprinkle evenly with chopped peppers, dill, chives and sesame seeds.