Cucumber Shrimp Sushi Boats with Sriracha Mayo & Sesame Seeds | The Dish on Healthy
Cucumber Shrimp Sushi Boats with Sriracha Mayo & Sesame Seeds
20 mins prepServes 2
Currently my fave snack, quick lunch or fresh and light dinner. Made these using my Honey Paprika Shrimp recipe, I used brown rice for poke-style bowls and layered everything over juicy, Persian cucumbers.
For the Spicy Mayo, simply combine the 2 Tbsp sriracha and 2 Tbsp Japanese mayo.
For the shrimp: 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 ~2 mins on each side. Add honey, paprika and pinch of garlic powder and stir to coat evenly. Cook for another ~3-4 mins; don’t overcook or dry the shrimp.
Serve the cooked shrimp, cooked rice, and sriracha mayo on the halved and scooped-out Persian cucumbers.
