Spicy Shrimp Cucumber Sushi Boats

These Spicy Shrimp Cucumber Sushi Boats are fresh, vibrant, and bite-sized—crisp cucumber “boats” filled with spicy, tender shrimp and creamy toppings. They’re quick to assemble, low in carbs, and perfect for appetizers or light meals.

Why You’ll Love This Recipe

I love how these sushi boats feel fancy yet effortless. The cool cucumber acts as a crisp vessel, while the spicy shrimp provides punchy flavor and protein. Topped with creamy and tangy elements, they’re light, refreshing, and keep me coming back for more.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Medium cucumbers

• Shrimp, peeled and deveined

• Sriracha or other hot sauce

• Mayonnaise or Japanese kewpie mayo

• Lime juice

• Sesame oil

• Soy sauce or tamari

• Garlic powder

• Green onions, thinly sliced

• Sesame seeds

• Optional: avocado, pickled ginger, nori strips

Directions

1. Prep cucumbers. I slice cucumbers in half lengthwise and use a spoon to scoop out seeds, creating little boats—then pat them dry.

2. Cook shrimp. I toss shrimp with garlic powder, a little soy sauce, and sesame oil. I sauté over medium-high heat for 2 minutes per side until just pink; then I cool them slightly.

3. Season shrimp. I mix cooked shrimp with mayonnaise, sriracha (to taste), and a squeeze of lime juice until well coated.

4. Fill cucumber boats. I evenly divide the spicy shrimp mixture into each cucumber half.

5. Add toppings. I garnish with sliced green onions, sesame seeds, and—if I’m using them—a few diced avocado pieces or little strips of nori for texture and flavor.

6. Serve chilled. I keep them in the fridge for about 10 minutes before serving, so everything is cool and refreshing.

Servings and Timing

• Servings: Makes about 4 boats (serves 2–4 as an appetizer)

• Prep time: 10 minutes

• Cook time: 5 minutes

• Total time: Approximately 15 minutes

Variations

• Tuna version: I swap shrimp for finely chopped sushi-grade tuna mixed with spicy mayo.

• Crunch factor: I sprinkle crispy wonton strips or tempura flakes over the top.

• Mango twist: I add diced mango to the shrimp mixture for sweetness and color.

• Vegan option: I use roasted chickpeas or tofu cubes instead of shrimp, seasoned similarly.

Storage/Reheating

I assemble the shrimp mixture and store it in an airtight container in the fridge for up to a day; I fill cucumber boats just before serving for crispness. Once filled, enjoy immediately—cucumbers soften over time and aren’t ideal for storage.

FAQs

1. Can I use pre-cooked shrimp?

Yes! I chop cooled cooked shrimp and toss it with the spicy mayo blend before filling the cucumbers.

2. How spicy is it?

It depends on how much sriracha I use. I usually start with 1 teaspoon and adjust to taste—adding more for heat or less for mild flavor.

3. Do I need to peel the cucumber?

Not necessarily—I leave the peel on for color and crunch, but I peel it if I prefer a milder taste or smoother texture.

4. Can I make these ahead?

I prepare the shrimp mixture ahead but fill the boats right before serving to keep cucumbers crisp and fresh.

5. Are these gluten-free?

Yes—as long as I use gluten-free soy sauce or tamari. All other ingredients are naturally gluten-free.

Conclusion

Spicy Shrimp Cucumber Sushi Boats are a light, flavorful snack or starter that feels upscale but is a breeze to make. They’re fresh, protein-packed, and wonderfully customizable—perfect for parties, gatherings, or a quick healthy bite. I hope they become a go-to when I want something tasty, tangy, and beautiful!