Description
A refreshing twist on traditional sushi, these spicy shrimp cucumber boats are light and full of flavor, using cucumbers instead of rice.
Ingredients
Scale
- 1–2 Large cucumbers
- 1 pound Raw shrimp
- ½ cup Mayonnaise (or Greek yogurt)
- 2 tablespoons Sriracha sauce
- 1 tablespoon Lemon juice
- 1 tablespoon Sesame seeds
- 2–3 tablespoons Green onions, chopped
- Seaweed sheets (nori)
Instructions
- Prepare the Cucumber Boats: Cut the cucumbers in half lengthwise and scoop out the seeds gently using a spoon.
- Cook the Shrimp: In a medium-sized pan, heat a drizzle of olive oil over medium heat. Add the raw shrimp and cook until pink and opaque, around 2-3 minutes per side.
- Make the Spicy Shrimp Mixture: Remove the pan from heat. In a bowl, mix cooked shrimp with mayonnaise, Sriracha, and lemon juice to taste.
- Assemble the Sushi Boats: Fill the cucumber boats with the spicy shrimp mixture generously.
- Garnish and Serve: Top with chopped green onions and sesame seeds, and serve immediately or chill for a refreshing twist.
Notes
For alternatives, consider using Greek yogurt instead of mayonnaise for lower calories, or zucchini instead of cucumbers for a different flavor.
- Prep Time: 15
- Cook Time: 5
- Category: Appetizer
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 boat
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg
Keywords: sushi, shrimp, cucumber, healthy, appetizers
