If you’re searching for a ridiculously fun, fresh, and flavor-packed appetizer that never fails to wow, Spicy Shrimp Cucumber Sushi Boats are a must-try. Imagine everything you love about sushi—creamy, spicy shrimp and bright, zesty sauces—cradled in crisp, juicy cucumber instead of rice. Not only do these boats check every box for the low-carb crowd, they come together in a flash and look absolutely stunning at any gathering. Get ready to fall in love with a dish that’s equal parts healthy, bold, and unbelievably easy—Spicy Shrimp Cucumber Sushi Boats might just become your new obsession!
Ingredients You’ll Need
All you need are a handful of simple ingredients to create a seriously crave-worthy appetizer. Each one brings its own magic—whether it’s crunch, spice, creaminess, or those classic sushi flavors—so don’t skip a thing!
- Cucumbers: These act as your “boats,” providing a refreshing, juicy base that’s sturdy enough to hold all that delicious shrimp filling.
- Cooked shrimp: Choose small cocktail shrimp or chop larger shrimp into bite-sized pieces for maximum flavor in every bite.
- Mayonnaise: This binds the filling and adds creamy richness that’s essential for the sushi-inspired filling.
- Sriracha: Adds the perfect kick of heat—customize the amount based on your spice preference.
- Soy sauce: Just a splash, for that salty, umami depth you expect from sushi.
- Rice vinegar: Offers a gentle tang that lifts and balances the creamy shrimp filling.
- Sesame oil: A drizzle infuses the mix with irresistible nutty, toasty undertones.
- Garlic powder: Adds subtle warmth and a savory note to round out the flavors.
- Ground ginger: Brings bright, aromatic zing that makes the dish truly pop.
- Green onions: Stirred in plus extra for garnish, these deliver a burst of color and fresh bite.
- Sesame seeds (optional): For a little crunch and those charming sushi vibes.
- Soy sauce or wasabi (optional): Serve on the side for an extra layer of flavor.
How to Make Spicy Shrimp Cucumber Sushi Boats
Step 1: Prep the Cucumber Boats
Slice your cucumbers lengthwise, then grab a spoon and gently scrape out the seeds to form a neat trough in each half—this will hold your spicy shrimp filling. Pat them dry with a paper towel so the filling doesn’t get watery. With their bright green color and satisfying crunch, these “boats” are primed for their delicious cargo.
Step 2: Make the Spicy Shrimp Mixture
In a medium bowl, combine chopped cooked shrimp, mayonnaise, sriracha, soy sauce, rice vinegar, sesame oil, garlic powder, and ginger. Stir until the shrimp is evenly coated and everything looks creamy and glorious. This mixture should smell absolutely irresistible! Next, fold in the green onions and sesame seeds for that classic sushi shop finish.
Step 3: Fill the Cucumber Boats
Carefully spoon the spicy shrimp filling into each cucumber “boat,” dividing the mixture as evenly as possible. You want generous mounds that just beg to be picked up and devoured—don’t be afraid to pile it on! Arrange them on a serving platter as you go; they instantly look impressive.
Step 4: Chill Before Serving
Pop your filled cucumber boats in the fridge for 10 to 15 minutes. This quick chill helps the flavors meld and allows the cucumbers to stay super crisp. It makes each bite taste like a refreshing, bright, spicy sushi roll—minus the rice!
Step 5: Garnish and Enjoy
Right before serving, add your favorite finishing touches: extra green onions, a sprinkle of sesame seeds, or even a playful drizzle of sriracha. Arrange the Spicy Shrimp Cucumber Sushi Boats on a tray, set out soy sauce or wasabi for dipping, and watch them disappear.
How to Serve Spicy Shrimp Cucumber Sushi Boats
Garnishes
Think of garnishes as the finishing flourish! Extra slices of green onion and a dusting of sesame seeds will make your Spicy Shrimp Cucumber Sushi Boats look like they came straight out of a trendy sushi bar. For a spicy kick and brighter presentation, add a squiggle of sriracha across each boat. You can even sprinkle on some finely chopped cilantro or a touch of black sesame for extra color contrast.
Side Dishes
Pair your sushi boats with simple sides that let them shine. Light miso soup, seaweed salad, or edamame are classic Asian-inspired choices. For heartier appetites, serve alongside jasmine rice or a crisp, Asian-style slaw. A variety of dipping sauces—think soy, wasabi, or even a touch of sweet chili—invite everyone to customize each bite.
Creative Ways to Present
Line up your Spicy Shrimp Cucumber Sushi Boats on a long platter for party-perfect finger food, or nestle them onto a bed of greens for a dramatic, healthy lunch plate. For cocktail parties, tuck a toothpick or small fork into each for easy grabbing. If you want them truly sushi-inspired, serve with chopsticks and miniature serving bowls for soy sauce—guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Spicy Shrimp Cucumber Sushi Boats, store them in an airtight container lined with a paper towel to catch excess moisture. They’ll keep nicely in the fridge for a day, though the cucumber may start to soften. Enjoy them chilled straight from the container for a tasty, protein-packed snack.
Freezing
Freezing is not recommended for this dish. The crisp cucumbers and creamy shrimp filling are at their best fresh; the textures just don’t hold up well in the freezer. If you want to prep ahead, make the shrimp filling in advance and assemble the boats just before serving for best results.
Reheating
Since these are a no-cook, cold appetizer, reheating isn’t part of the plan! If you want to refresh leftovers, simply add a little extra sriracha or a squeeze of lime before serving for a flavor boost.
FAQs
Can I use another protein instead of shrimp?
Absolutely! Try diced cooked chicken, crab meat, or even tofu for a fun twist. The dressing is so versatile, it works with almost any protein you have on hand—just keep the pieces bite-sized like the original Spicy Shrimp Cucumber Sushi Boats.
Can I make these Spicy Shrimp Cucumber Sushi Boats ahead of time?
You can make the shrimp filling a day in advance, but for maximum crunch and freshness, wait to assemble the cucumber boats until right before serving. This will ensure the cucumbers stay crisp and vibrant.
Is this recipe gluten-free?
Yes, with one simple swap! Use a gluten-free soy sauce or tamari, and your Spicy Shrimp Cucumber Sushi Boats are a fantastic choice for gluten-free eaters. Every other ingredient is naturally gluten-free.
How spicy are these sushi boats?
The heat level totally depends on how much sriracha you add. Start with one tablespoon for a pleasant, manageable warmth, and feel free to adjust up or down according to your preference. For milder boats, use half the amount or substitute with a non-spicy mayo.
Can I make this dairy-free?
Yes! Use your favorite dairy-free mayonnaise to keep these boats creamy and satisfying while staying free of dairy. Double-check your sriracha and soy sauce to confirm they’re dairy-free as well.
Final Thoughts
I can’t wait for you to experience just how fresh, bold, and seriously addictive these Spicy Shrimp Cucumber Sushi Boats are. They’re perfect for parties, meal prep, or anytime you’re craving something cool and zesty. Give them a try—you’ll be hooked on this breezy, no-fuss take on sushi!
Print
Spicy Shrimp Cucumber Sushi Boats Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings (8 boats)
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
These Spicy Shrimp Cucumber Sushi Boats are a flavorful and refreshing twist on traditional sushi, perfect for a light lunch or appetizer. The combination of tender shrimp, spicy mayo, and crisp cucumber creates a delicious low-carb and gluten-free dish that is sure to impress.
Ingredients
Cucumber Boats:
- 2 large cucumbers
Spicy Shrimp Filling:
- 1/2 pound cooked shrimp (peeled, deveined, and chopped)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 cup finely chopped green onions
- 1 tablespoon sesame seeds (optional)
For Serving:
- soy sauce or wasabi
Instructions
- Cut the cucumbers: Cut the cucumbers in half lengthwise and scoop out the seeds to create ‘boats.’ Pat dry with a paper towel.
- Prepare the filling: Mix shrimp, mayonnaise, sriracha, soy sauce, rice vinegar, sesame oil, garlic powder, and ginger. Add green onions and sesame seeds (if using).
- Fill the boats: Spoon the shrimp mixture into the cucumber boats. Chill before serving.
- Optional garnishes: Garnish with green onions, sesame seeds, or sriracha. Serve with soy sauce or wasabi.
Notes
- Use small cocktail shrimp or chop larger shrimp for bite-sized pieces.
- This makes a great low-carb lunch or appetizer option.
Nutrition
- Serving Size: 2 boats
- Calories: 160
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 110mg
