Description
Spicy Shrimp Cucumber Sushi Boats offer a refreshing twist on traditional sushi, featuring tender shrimp nestled in crisp cucumber ‘boats.’ Perfect for summer gatherings or light meals, these flavorful bites combine the heat of sriracha with the creaminess of mayo, creating a dish that’s visually stunning and utterly delicious. Easy to prepare and customizable, they are sure to impress your guests or satisfy your snack cravings.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 firm cucumbers, halved lengthwise
- 2 tbsp sriracha sauce (adjust to taste)
- 3 tbsp mayonnaise (Japanese mayo preferred)
- Juice of 1 lime
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Rinse shrimp under cold water and pat dry. Halve cucumbers lengthwise and scoop out seeds.
- In a skillet over medium-high heat, cook shrimp seasoned with salt and pepper until pink and opaque (about 3 minutes per side).
- In a bowl, mix mayonnaise, sriracha sauce, and lime juice until creamy. Adjust spice levels as desired.
- Chop cooked shrimp into bite-sized pieces and mix with the sauce.
- Fill cucumber halves generously with the shrimp mixture.
- Garnish with chopped green onions and toasted sesame seeds. Serve immediately with extra lime wedges.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Skillet
- Cuisine: Japanese
Nutrition
- Serving Size: 2 cucumber boats (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 160mg