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
Scale
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
