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Low Carb Cucumber Shrimp "Sushi"

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!