If you’re looking for a brilliant, refreshing twist on sushi that’s big on flavor and supremely easy to pull off, these Spicy Shrimp Cucumber Sushi Boats are exactly what you need. Imagine juicy shrimp tossed in a creamy, tangy, Sriracha-spiked sauce, then packed into crisp cucumber halves and crowned with buttery avocado and crunchy green onion. This Japanese-inspired appetizer is not only gorgeous to serve but also party-friendly, low-carb (if you so desire!), and utterly crave-worthy. Spicy Shrimp Cucumber Sushi Boats have quickly become my top pick for easy entertaining or light lunches, and after one bite, you’ll know why!
Ingredients You’ll Need
The beauty of Spicy Shrimp Cucumber Sushi Boats is in their simplicity—every ingredient plays a special part in making the whole dish sing. You’ll find there’s just the right balance of richness, heat, bright crunch, and visual appeal with each bite.
- Shrimp (1 pound, cooked and chopped): Juicy shrimp serve as the essential, protein-packed heart of these sushi boats.
- Mayonnaise (1/4 cup): This adds creamy body to the filling and holds it all together in luscious harmony.
- Sriracha sauce (1 tablespoon, or to taste): The magic heat-maker—go bold or mild, depending on how much kick you love!
- Soy sauce (1 teaspoon): Adds a deeply savory, umami note that brings the flavors home.
- Rice vinegar (1 teaspoon): Provides a gentle tang that lifts the entire dish.
- Sesame oil (1 teaspoon): Just a drizzle delivers irresistible nutty fragrance and depth.
- Large cucumbers (4, halved and seeded): Cool, sturdy, and fresh—these boats are your vessel for all that spicy shrimp goodness.
- Avocado (1, diced): Creamy avocado adds soft, buttery texture and vibrant color to every sushi boat.
- Green onions (1/4 cup, finely chopped): For a subtle bite and extra pop of green, these are the perfect finishing touch.
- Toasted sesame seeds (1 tablespoon): A sprinkle of nutty crunch and toasty aroma in each bite.
- Cooked sushi rice (1/2 cup, optional): Lay it inside your boats for an extra-authentic and filling option.
- Salt (to taste): Just a pinch sharpens the flavors and draws out the freshness of the cucumber.
How to Make Spicy Shrimp Cucumber Sushi Boats
Step 1: Mix the Spicy Shrimp Filling
Begin with the star of our recipe: the shrimp filling. In a medium bowl, toss your chopped, cooked shrimp with mayonnaise, Sriracha, soy sauce, rice vinegar, and sesame oil. Mix until every morsel of shrimp is velvety and fully coated in the spicy, creamy sauce. This is a great moment to sneak a taste and adjust the Sriracha or salt—make it just right for your crew.
Step 2: Prep the Cucumber Boats
Take your large cucumbers and slice them right down the middle, lengthwise. Using a spoon, gently scoop out the seeds to create little “boats”—just deep enough to hold that delicious shrimp filling without splitting the sides. For extra crunch and flavor, sprinkle a little salt on the inside, then pat them dry with a paper towel. This keeps everything crisp and prevents soggy cucumbers.
Step 3: Optional Sushi Rice Layer
If you’re craving the authentic sushi bite, now is the time to add a thin layer of cooked sushi rice into each cucumber boat. Press it gently so it adheres but doesn’t overwhelm the crisp cucumber. For anyone watching carbs, you can absolutely leave this step out—the boats are just as fabulous and even more refreshing without it.
Step 4: Fill the Boats
Spoon the spicy shrimp mixture evenly into the hollowed-out cucumbers. Heap it up just enough to show off those vibrant colors while making sure every bite is bursting with flavor. This is where the Spicy Shrimp Cucumber Sushi Boats start looking as incredible as they taste!
Step 5: Add Your Toppings
Sprinkle diced avocado and finely chopped green onion across the boats, letting them tumble naturally over the filling. Finish with a generous shake of toasted sesame seeds for crunch, flavor, and restaurant-worthy presentation. If you like a little extra heat or want to impress with color, thinly sliced jalapeños look gorgeous and add zippy spice.
Step 6: Chill and Serve
You can serve these beauties right away, but for an extra-refreshing twist, let them chill in the fridge for up to an hour. This gives the flavors time to mingle and makes every bite cool and crisp—just what you want from Spicy Shrimp Cucumber Sushi Boats.
How to Serve Spicy Shrimp Cucumber Sushi Boats
Garnishes
Don’t hold back on the garnishes! A sprinkle of extra sesame seeds, a drizzle of Sriracha, or a scattering of finely sliced nori strips can elevate your Spicy Shrimp Cucumber Sushi Boats from snack to showstopper. A squeeze of fresh lemon or lime also adds a burst of brightness just before serving.
Side Dishes
These boats pair beautifully with a crisp Asian slaw, miso soup, or a simple green salad with ginger-sesame dressing. For a party platter, add edamame, pickled ginger, or even crunchy tempura on the side to create a sushi-inspired spread.
Creative Ways to Present
For an eye-popping appetizer tray, arrange the boats on a chilled platter lined with leafy greens or rice paper. For a sushi “bar” vibe, set up toppings like extra green onion, wasabi, or spicy mayo so everyone can customize their Spicy Shrimp Cucumber Sushi Boats. They’re also fantastic sliced into bite-sized pieces for easy, elegant finger food.
Make Ahead and Storage
Storing Leftovers
If you anticipate having leftovers, store the components separately: the shrimp mixture in an airtight container and the cucumber boats kept dry in another. Assemble just before eating to keep everything crisp and fresh. If already assembled, leftovers are best enjoyed within 24 hours stored in the fridge.
Freezing
Freezing isn’t the best option for this recipe since cucumbers and avocado don’t thaw well—they become watery and lose their signature texture. However, you can freeze the spicy shrimp mixture on its own in a tightly sealed container for up to a month, then thaw and assemble with fresh veggies when ready.
Reheating
No reheating needed! Spicy Shrimp Cucumber Sushi Boats shine cold and crisp. If your shrimp mixture has been chilled, just give it a quick stir before spooning onto your cucumber boats. Serve straight from the fridge or let sit at room temperature for 10 minutes for the best texture and flavor.
FAQs
Can I make Spicy Shrimp Cucumber Sushi Boats ahead of time?
Absolutely! You can prepare the shrimp filling and cucumber boats a few hours in advance; just keep them separate and refrigerate. Assemble them right before serving to preserve the perfect crunch.
What type Appetizer
Any cooked, peeled, and deveined shrimp work well here. Medium-sized shrimp offer a nice bite when chopped, but leftovers from larger shrimp can be finely diced for the same creamy texture.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free soy sauce or tamari, these Spicy Shrimp Cucumber Sushi Boats are completely gluten-free and friendly for many diets.
What can I use instead of shrimp?
You can swap in cooked crab meat or imitation crab for another seafood spin, or try cooked shredded chicken for a surf-and-turf twist!
How spicy are these sushi boats?
The spice level is totally up to you. With one tablespoon of Sriracha, you’ll get a noticeable but balanced kick. For milder palates, start with less and add to taste, or offer extra Sriracha as a topping for heat lovers.
Final Thoughts
I hope you’re as smitten with Spicy Shrimp Cucumber Sushi Boats as I am! They’re playful, vibrant, and packed with flavor—perfect for impressing guests or spicing up your weekday lunch. Give them a try and let these refreshing little boats sail right into your regular recipe rotation.
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Spicy Shrimp Cucumber Sushi Boats Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese-Inspired
- Diet: Non-Vegetarian
Description
These Spicy Shrimp Cucumber Sushi Boats are a delightful fusion of flavors, combining succulent shrimp with a spicy kick, creamy avocado, and crunchy cucumber. Perfect for a light and refreshing appetizer or snack.
Ingredients
For the Spicy Shrimp:
- 1 pound cooked shrimp, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce (adjust to taste)
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
For Assembly:
- 4 large cucumbers, halved lengthwise and seeds scooped out
- 1 avocado, diced
- 1/4 cup finely chopped green onions
- 1 tablespoon toasted sesame seeds
- 1/2 cup cooked sushi rice (optional)
- Salt to taste
Instructions
- Prepare the Spicy Shrimp: In a medium bowl, combine chopped shrimp, mayonnaise, Sriracha, soy sauce, rice vinegar, and sesame oil. Mix until evenly coated and creamy. Taste and adjust spice or salt as desired.
- Prepare the Cucumber Boats: Cut the cucumbers in half lengthwise and use a spoon to scoop out the seeds, creating a hollow “boat” in each half. Optionally sprinkle the insides with salt and pat dry with a paper towel.
- Assemble: If desired, add a thin layer of sushi rice inside the cucumber boats. Spoon the spicy shrimp mixture evenly into the cucumber boats. Top with diced avocado, green onions, and sesame seeds.
- Serve: Serve immediately or chill for up to 1 hour for a refreshing touch.
Notes
- For a low-carb version, skip the sushi rice.
- Swap shrimp with cooked crab or imitation crab for variation.
- Add thinly sliced jalapeño on top for extra heat.
- English cucumbers work best due to their size and fewer seeds.
Nutrition
- Serving Size: 2 cucumber boats
- Calories: 220
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 110mg
