Shrimp Sushi Cucumber Boats with Oregon Bay Shrimp: Light & Tasty

Light and refreshing Shrimp Sushi Cucumber Boats with Oregon Bay Shrimp are a perfect low-carb appetizer.

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Prep Time 10

Total Time 10

Servings: 4 boats

Course: Appetizers

Cuisine: Japanese

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 cup Wild Oregon Bay Shrimp You can substitute with any cooked shrimp.
1/4 cup Kewpie Mayo Or use regular mayonnaise or vegan alternative.
1 tablespoon Sriracha Adjust to taste.
1 teaspoon Toasted Sesame Oil Olive oil can work in a pinch.
4 stalks Green Onions Can swap for chives or omit.

For the Cucumber Boats

2 large Cucumbers Zucchini can be a substitute.

For Topping

1/4 cup Sriracha Mayo Adjust the ratios to taste.
Sesame Seeds Optional, for decoration.

Equipment

Mixing bowl
Spoon
Melon Baller
Serving Platter

Method

Preparation

Wash the cucumbers thoroughly and slice them in half lengthwise. Scoop out the seeds to create hollow boats.
In a bowl, combine the shrimp, kewpie mayo, sriracha, and finely chopped green onions. Drizzle with toasted sesame oil and mix until well blended.
Spoon the shrimp mixture into each cucumber boat, pressing lightly without breaking the cucumbers.
Drizzle sriracha mayo over the filled boats and sprinkle with green onions and sesame seeds.
Serve immediately for best taste.

Nutrition

Serving: 1boatCalories: 120kcalCarbohydrates: 5gProtein: 10gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Best enjoyed fresh. Customize with additional toppings if desired.

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