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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.
- 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
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.