Cucumber Shrimp Sushi Boats with sriracha mayo & a sprinkle of sesame seeds! A go-to snack, quick lunch or fresh and light dinner. These are made using a Honey Paprika Shrimp recipe and layered with hearty brown rice over crunchy Persian cucumbers.
Pat dry shrimp and place in a bowl. Season with a sprinkle of sea salt and pepper and lightly coat them in half your olive oil. Heat up a pan to medium/high heat and warm up butter and the rest of your olive oil. Once hot, add the shrimp. Don’t stack them on top of each other, spread them out and cook for approximately 2 minutes on each side. Add honey, paprika and a pinch of garlic powder and stir to coat evenly. Cook for another approximately 3-4 minutes; don’t overcook or dry the shrimp. For the spicy mayo, combine sriracha, Japanese mayo, roasted sesame oil, and rice vinegar. Halve the Persian cucumbers lengthwise and scoop out the flesh, leaving the skins on. Layer the cooked brown rice (or other grain), the honey paprika shrimp, and the spicy mayo inside the cucumber boats. Sprinkle with sesame seeds and enjoy every bite!
