Teriyaki Shrimp on Cucumber Rounds


  • Makes4 to 6 servings

This recipe for teriyaki shrimp on cucumber rounds is an impressive and super-quick appetizer perfect for unexpected guests or to bring to a potluck.


  • 500 g large frozen shrimps, thawed, peeled and deveined

  • 1/4 cup thick teriyaki sauce

  • 2 or 3 tsp sesame seeds

  • 1 English cucumber


  • In a bowl, combine shrimp and teriyaki sauce and toss to coat. Place shrimp on a foil-lined baking sheet, spacing at least 1/2 in. (1 cm) apart. Sprinkle evenly with sesame seeds. Place under broiler, about 4 in. (10 cm) away from heat.

  • Broil for 3 to 5 minutes or until shrimp are curled, pink and opaque and sesame seeds are toasted. Let cool. (Can be covered and refrigerated for up to 1 day).

  • Cut cucumber into 1/4in. (5 mm) thick rounds and place on a serving platter. Top each round with a shrimp.


Look for a thick teriyaki sauce, rather than the thin variety, to coat the shrimp well for more flavour. In a pinch, you can even use pre-cooked shrimp; just toss with the teriyaki sauce and sprinkle with toasted sesame seeds.

This article was originally published on Nov 01, 2004

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