Spicy Shrimp Cucumber Sushi Boats Recipe
Meet your new go-to for summer parties and snack attacks: Spicy Shrimp Cucumber Sushi Boats. These irresistible cucumber boats are as refreshing as they are vibrant, bringing together juicy shrimp tossed in a creamy, chili-kissed sauce, with colorful crunchy veggies and a sprinkle of sesame for the perfect little bite. If you’re searching for a visually stunning appetizer with true sushi vibes (minus the fussiness of rolling), this recipe checks all the boxes — packed with flavor, healthy, and ready in just 20 minutes. You’ll come back to these Spicy Shrimp Cucumber Sushi Boats anytime you need a quick fix of sushi-inspired goodness.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for these Spicy Shrimp Cucumber Sushi Boats is delightfully short and each item serves a unique purpose, from bringing a hit of umami to adding snap and vibrant color. Simple, everyday ingredients come together to create something unforgettable.
- Cucumbers: English cucumbers are best for their length and mild seeds, making the perfect boat you can fill with goodness.
- Cooked shrimp: Chopped cooked shrimp offer juicy protein and a little sweetness, tying everything together.
- Mayonnaise: Gives the filling a rich, creamy texture that holds the shrimp and veggies together beautifully.
- Sriracha sauce: Packs just the right spicy punch—feel free to adjust for your perfect heat level.
- Soy sauce: Adds salty depth and that unmistakable umami flavor reminiscent of sushi takeout.
- Rice vinegar: Brightens the filling with a tangy zing that makes each bite pop.
- Sesame oil: Infuses the shrimp with a toasty aroma, bringing a subtle sophistication you’ll love.
- Green onions: Fresh, sharp, and a touch peppery, they elevate the seafood and creamy sauce.
- Avocado: Creamy and buttery bites of avocado balance the heat and tie in the sushi inspiration.
- Shredded carrots: For color, sweetness, and a bit of crunch, carrots are essential for both texture and looks.
- Sesame seeds: A little sprinkle for nutty flavor and pretty specks—don’t skip these!
- Nori strips (optional): Bring it home to sushi land with lightly salty, sea-flecked nori garnish.
How to Make Spicy Shrimp Cucumber Sushi Boats
Step 1: Prep the Cucumbers
Slice the English cucumbers in half lengthwise so you have long, shallow vessels. Use a spoon to gently scoop out the seeds, creating a neat “boat” for your sushi-inspired filling. Pat the inside dry with a paper towel; this quick extra step keeps your Spicy Shrimp Cucumber Sushi Boats crisp instead of soggy.
Step 2: Mix the Shrimp Filling
In a medium bowl, combine your chopped cooked shrimp, mayonnaise, sriracha, soy sauce, rice vinegar, and sesame oil. Mix until everything is perfectly creamy and every shrimp piece is coated in that spicy, tangy dressing. It should be thick enough to spoon without dripping—taste and adjust heat or salt as you like.
Step 3: Add Veggies and Avocado
Stir in the finely chopped green onions, diced avocado, and shredded carrots. This is where texture and color come alive, making the filling not just delicious but beautiful. Make sure everything is well distributed so every bite gets a little bit of everything.
Step 4: Fill the Cucumber Boats
Use a spoon to generously pack the shrimp mixture into the hollowed cucumbers, pressing lightly so the filling holds together. Each cucumber half should be heaped with that vibrant, flavorful filling, really showing off those pops of orange carrot and green avocado.
Step 5: Garnish and Serve
Sprinkle your boats with sesame seeds and, if you want even more sushi flair, drape with thin nori strips. Serve your Spicy Shrimp Cucumber Sushi Boats immediately so the cucumbers stay crisp and that spicy filling stays perfectly cool and fresh.
How to Serve Spicy Shrimp Cucumber Sushi Boats
Garnishes
Finishing touches can make your boats pop—think a generous sprinkle of toasted sesame seeds, delicate ribbons of nori, extra sliced green onions, or even a few dots of sriracha for a vibrant color and flavor burst. These simple garnishes highlight that you’re about to dig into something special!
Side Dishes
Since Spicy Shrimp Cucumber Sushi Boats are light and refreshing, they pair beautifully with simple sides like steamed edamame, seaweed salad, or a little bowl of miso soup. For a heartier spread, you can serve them alongside cold soba noodles for a no-fuss, Asian-inspired feast.
Creative Ways to Present
Arrange your boats artfully on a platter with wasabi, pickled ginger, and extra soy. For mini versions, use Persian cucumbers and serve on a sushi board for a finger-food party hit. If you’re feeling fancy, stack the boats upright in a clear glass for a stunning vertical presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftover Spicy Shrimp Cucumber Sushi Boats, store them in an airtight container in the fridge. They’ll stay fresh for about 1-2 days, but keep in mind that the cucumber may lose its crunch the longer it sits, so they’re always best the day they’re made.
Freezing
It’s best not to freeze these sushi boats since cucumbers become watery and mushy after thawing, and avocado tends to darken. For best results, only make as many as you’ll enjoy fresh—this dish is all about that crisp, just-assembled texture!
Reheating
Spicy Shrimp Cucumber Sushi Boats are meant to be eaten cold, just like traditional sushi. If you do have leftovers, simply enjoy them straight from the fridge—there’s no need to reheat, and doing so would compromise both the flavor and the texture.
FAQs
Can I make Spicy Shrimp Cucumber Sushi Boats ahead of time?
Yes, you can prep the shrimp filling and hollow out the cucumbers up to a day in advance. Store them separately in the fridge and assemble right before serving to keep the cucumbers crisp.
What type Appetizer
Any cooked shrimp will do! I like using medium to large shrimp—just chop them up so they mix well into the filling. If you’re using frozen shrimp, thaw and pat them dry before chopping to avoid excess moisture.
How do I make this dish less spicy?
Simply reduce the amount of sriracha, or swap it for a mild chili sauce. You can also add more mayonnaise or a little Greek yogurt to mellow the heat without sacrificing creaminess.
Is this recipe gluten free?
Yes! Just double-check that your soy sauce and sriracha are gluten-free, and you’re set. Tamari is a great gluten-free alternative to traditional soy sauce.
Can I substitute the shrimp?
Absolutely—lump crab meat, flaked cooked salmon, or even firm tofu work beautifully as protein alternatives in Spicy Shrimp Cucumber Sushi Boats. The filling’s spicy, creamy flavors go well with all these swaps!
Final Thoughts
If you love sushi and crave something fresh, bold, and easy, Spicy Shrimp Cucumber Sushi Boats are destined for your favorites list. Give them a try the next time you want to wow guests or just treat yourself to something delightfully different—you’re going to love every crunchy, spicy, refreshing bite!
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Spicy Shrimp Cucumber Sushi Boats Recipe
- Total Time: 20 minutes
- Yield: 8 cucumber boats 1x
- Diet: Non-Vegetarian
Description
These Spicy Shrimp Cucumber Sushi Boats are a delightful and refreshing appetizer that combines the flavors of sushi with a spicy kick. Crisp cucumber boats are filled with a zesty shrimp mixture, creating a light and flavorful dish that is perfect for any occasion.
Ingredients
Cucumber Boats:
- 4 large English cucumbers
Shrimp Filling:
- 1 cup cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 cup finely chopped green onions
- 1/4 cup diced avocado
- 1/4 cup shredded carrots
- 2 tablespoons sesame seeds
- Nori strips for garnish (optional)
Instructions
- Prepare Cucumber Boats: Cut each cucumber in half lengthwise, scoop out the seeds to create a boat, and pat dry.
- Make Shrimp Filling: Mix shrimp, mayonnaise, sriracha, soy sauce, rice vinegar, and sesame oil. Add green onions, avocado, and carrots.
- Fill Cucumber Boats: Spoon shrimp mixture into cucumber boats, sprinkle with sesame seeds, and garnish with nori strips.
- Serve: Enjoy immediately for the best taste!
Notes
- For added crunch, try adding diced red bell pepper or water chestnuts to the filling.
- To reduce spiciness, adjust the amount of sriracha or substitute with a milder chili sauce.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cucumber boat
- Calories: 80
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
