Cucumber Shrimp Sushi Boats with Sriracha Mayo & Sesame Seeds! | The Dish on Healthy
Cucumber Shrimp Sushi Boats with Sriracha Mayo & Sesame Seeds!
15 mins prepServes 2
Cucumber Shrimp Sushi Boats with Sriracha Mayo & Sesame Seeds! Currently my fave snack, quick lunch or fresh and light dinner. Made these using a Honey Paprika Shrimp recipe and layered everything over juicy, Persian cucumbers.
1. Prepare Cucumbers: Halve the Persian cucumbers and scoop out the flesh, keeping the skins on.
2. Make Spicy Mayo: In a small bowl, combine 2 tablespoons of sriracha and 2 tablespoons of Japanese mayo. Stir well.
3. Prepare Shrimp: Pat the shrimp dry and place them in a bowl. Season with a sprinkle of sea salt and pepper. Lightly coat the shrimp with half of the olive oil (0.5 Tbsp).
4. Cook Shrimp: Heat a pan to medium/high heat. Add the butter (or ghee) and the remaining olive oil (0.5 Tbsp). Once hot, add the seasoned shrimp to the pan, spreading them out in a single layer. Cook for approximately 2 minutes on each side.
5. Season and Finish Shrimp: Add the honey, smoked paprika, and a pinch of garlic powder to the pan with the shrimp. Stir to coat the shrimp evenly. Continue to cook for another 3-4 minutes, being careful not to overcook or dry out the shrimp.
6. Assemble Sushi Boats: Fill each cucumber half with a layer of cooked brown rice (or white rice or quinoa), then top with the cooked honey paprika shrimp. Drizzle generously with the prepared sriracha mayo and garnish with sesame seeds.
7. Enjoy every bite!
