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Spicy Shrimp Cucumber Sushi Boats

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These Spicy Shrimp Cucumber Sushi Boats are low-carb, bite-sized appetizers made with crunchy cucumber halves filled with spicy shrimp and creamy toppings. They’re quick, light, and full of flavor—perfect for entertaining or snacking.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 cucumber boats (2–4 servings)
  • Category: Appetizer
  • Method: No Bake
  • Cuisine: Asian Fusion
  • Diet: Gluten Free

Ingredients

  • 2 medium cucumbers
  • 8–10 medium shrimp, peeled and deveined
  • 1 tsp garlic powder
  • 1 tsp soy sauce or tamari
  • 1 tsp sesame oil
  • 2 tbsp mayonnaise or Japanese kewpie mayo
  • 1–2 tsp sriracha (adjust to taste)
  • 1 tsp fresh lime juice
  • 1 green onion, thinly sliced
  • 1 tsp sesame seeds
  • Optional: 1/2 avocado, diced; nori strips; pickled ginger

Instructions

  1. Slice cucumbers in half lengthwise and use a spoon to scoop out seeds, forming shallow boats. Pat dry and set aside.
  2. In a bowl, toss shrimp with garlic powder, soy sauce, and sesame oil.
  3. Heat a skillet over medium-high heat and sauté shrimp for about 2 minutes per side until pink and opaque. Remove and let cool slightly.
  4. In another bowl, mix mayonnaise, sriracha, and lime juice. Chop the shrimp and fold them into the spicy mayo mixture until well coated.
  5. Evenly fill each cucumber boat with the spicy shrimp mixture.
  6. Top with green onions, sesame seeds, and optional avocado or nori strips.
  7. Chill for 10 minutes and serve cold.

Notes

  • Use pre-cooked shrimp to save time—just chop and mix with spicy mayo.
  • Adjust sriracha to suit your preferred spice level.
  • Fill cucumber boats right before serving to maintain crispness.
  • Garnish with mango chunks for a sweet, tropical twist.
  • Use tofu or chickpeas instead of shrimp for a vegan version.

Nutrition

Find it online: https://allcookedup.com/spicy-shrimp-cucumber-sushi-boats/