Jump to recipe
..
Low Carb Cucumber Shrimp “Sushi”
These were as fun to make as they were to eat! Super satisfying and tasty!
It’s definitely heating up as summer is almost here. I begin craving lighter meals such as this when the days are scorching. Does your appetite decrease in the Summer too?
I DO NOT eat a Low Carb diet personally, but I do enjoy lower-carb meals here and there ESPECIALLY in the summer.
Try this with Our Homemade Mayonnaise.
4 servings
Ingredients:
- 1 Tbsp avocado oil or olive oil
- 1 lb. medium shrimp, peeled and deveined
- 1 Tbsp smoked paprika
- 1 tsp garlic powder
- 1/4 avocado, small diced
- 1/4 cup homemade mayonnaise
- 1 Tbsp hot sauce, or to taste
- 2 English cucumbers
Instructions:
Preheat your oil in a large skillet over medium heat. Add in the shrimp and sprinkle with the paprika and garlic powder.
Cook until your shrimp are pink and opaque. About 2 minutes on each side.
Lay half of your cooked shrimp onto a cutting board and chop it into small pieces. Reserve the remaining whole cooked shrimp for the finished product.
Transfer the chopped shrimp into a large bowl and add the diced avocado, mayonnaise, and hot sauce to taste. Stir to combine.
Cut and discard both ends of your cucumber.
Using a sharp wide vegetable peeler, slice the cucumber lengthwise from one end to the other.
Arrange around 12 of your peeled slices onto a clean surface, slightly overlapping one another as shown in the photos.
Pat your cucumber slices dry with a paper towel.
At one end spread about 2 spoonfuls of your shrimp-avocado mixture, just as shown in the pictures.
Start rolling as tightly as possible; be gentle though to prevent the cucumber from tearing.
Slice into 1-inch rounds.
Lay your rounds, cut side up, and finish off by topping each with a cooked shrimp as shown.
Enjoy!
💚Rachel
Ingredients
- 1 Tbsp avocado oil or olive oil
- 1 lb. medium shrimp, peeled and deveined
- 1 Tbsp smoked paprika
- 1 tsp garlic powder
- 1/4 avocado, small diced
- 1/4 cup homemade mayonnaise
- 1 Tbsp hot sauce, or to taste
- 2 English cucumbers
Instructions
- Preheat your oil in a large skillet over medium heat. Add in the shrimp and sprinkle with the paprika and garlic powder.
- Cook until your shrimp are pink and opaque. About 2 minutes on each side.
- Lay half of your cooked shrimp onto a cutting board and chop it into small pieces. Reserve the remaining whole cooked shrimp for the finished product.
- Transfer the chopped shrimp into a large bowl and add the diced avocado, mayonnaise, and hot sauce to taste. Stir to combine.
- Cut and discard both ends of your cucumber.
- Using a sharp wide vegetable peeler, slice the cucumber lengthwise from one end to the other.
- Arrange around 12 of your peeled slices onto a clean surface, slightly overlapping one another as shown in the photos.
- Pat your cucumber slices dry with a paper towel.
- At one end spread about 2 spoonfuls of your shrimp-avocado mixture, just as shown in the pictures.
- Start rolling as tightly as possible; be gentle though to prevent the cucumber from tearing.
- Slice into 1-inch rounds.
- Lay your rounds, cut side up, and finish off by topping each with a cooked shrimp as shown.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Leave a Comment Below:
Related Posts :
