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A platter of shrimp cocktail cups: cucumber rounds filled with cocktail sauce, poached shrimp, avocado and chives.

Shrimp Cocktail Cups: 30-Minute New Year's Eve Appetizer

Crisp cucumber cups hold a tangy homemade cocktail sauce, chilled poached shrimp, and creamy avocado. Assemble them up to 2 hours ahead for an easy New Year's Eve or party bite.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 24 appetizer cups
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 24 pieces large shrimp 21-25 count, peeled, deveined, tails removed (about 1 pound)
  • 3 whole English cucumbers cut into 1-inch rounds (you need 24)
  • 1 tablespoon kosher salt for the poaching water
  • 1/4 teaspoon kosher salt for the sauce
  • 1/2 cup ketchup
  • 1 1/2 tablespoons prepared horseradish drained
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Worcestershire sauce
  • 1 whole avocado ripe, diced
  • 2 tablespoons fresh chives finely chopped

Method
 

  1. Bring a large pot of water to a gentle simmer with 1 tablespoon of the kosher salt. While the water heats, stir the ketchup, horseradish, lime juice, Worcestershire sauce, and 1/4 teaspoon salt together in a small bowl.
  2. Cut the cucumbers into 1-inch rounds. Scoop out the centers with a melon baller, leaving a 1/4-inch base, and set the cups aside.
  3. Add the shrimp to the simmering water and poach until pink and opaque, 2 to 3 minutes. Transfer to a bowl of ice water for 3 minutes, then drain and pat dry.
  4. Spoon about 1 teaspoon of the cocktail sauce into each cucumber cup and top with one shrimp.
  5. Finish with diced avocado and chives. Serve immediately, or refrigerate for up to 2 hours.