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
Scale
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
