Fresh, Fiery, Low-Carb Appetizer with Sushi-Inspired Flavor

If you love sushi flavors but want something lighter, faster, and completely no-cook, Spicy Shrimp Cucumber Sushi Boats are the answer. This recipe delivers bold heat, creamy richness, crisp freshness, and elegant presentation—all without rice or rolling mats.

These cucumber boats are perfect for summer parties, keto meals, appetizers, brunch spreads, or healthy snacking. Cool cucumber halves cradle juicy shrimp tossed in spicy mayo, sesame oil, and citrus, creating a balance of heat and freshness that keeps people coming back for “just one more.”

What truly makes this recipe shine is its versatility. You can adjust the spice level, swap shrimp for crab or tofu, or dress them up with avocado, roe, or microgreens for a restaurant-quality presentation at home.

INGREDIENTS

Cucumber Boats

Large English cucumbers
Salt (for draining moisture)

Spicy Shrimp Filling

Cooked shrimp (peeled, deveined, chopped)
Mayonnaise
Sriracha sauce
Sesame oil
Soy sauce or tamari
Fresh lime juice

Garnishes

Sesame seeds
Green onions
Avocado slices (optional)
Microgreens (optional)

INSTRUCTIONS

Slice cucumbers lengthwise and scoop out seeds to create boats.
Lightly salt cucumber halves and set aside for 10 minutes; pat dry.
Chop cooked shrimp into bite-sized pieces.
In a bowl, mix mayonnaise, sriracha, sesame oil, soy sauce, and lime juice.
Fold shrimp into sauce until evenly coated.
Spoon shrimp mixture into cucumber boats.
Garnish with sesame seeds, green onions, and optional avocado.
Serve immediately or chill for 15 minutes for best flavor.

CREATIVE SERVING & FLAVOR IDEAS

Extra Crunch: Add finely diced radish or cucumber cores.
More Heat: Drizzle chili oil or add extra sriracha.
Sushi-Style: Top with tobiko or spicy mayo drizzle.
Low-Fat Option: Use Greek yogurt instead of mayo.