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ASIAN CUCUMBER ROLLS WITH SHRIMP, AVOCADO AND WASABI AIOLI {GF, DF}

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Ascubthrls

Recipe

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Description

YIELDS 4

ASIAN CUCUMBER ROLLS WITH SHRIMP, AVOCADO AND WASABI AIOLI {GF, DF}

The ultimate low carb, healthy and refreshing summer appetizer or light meal: Asian cucumber rolls with shrimp, avocado and wasabi aioli. Gluten Free + Dairy Free.

20 minPrep Time

10 minCook Time

30 minTotal Time

Ingredients

    • 1-2 large English cucumbers, thinly sliced on a mandolin
    • 1-2 avocados, halved and sliced into 6 pieces per half
    • few tablespoons black sesame seeds
    • 15-30 large shrimp, boiled until cooked through, peeled and deveined
    • For the sauce:
    • 6 tablespoons mayonnaise
    • 2 teaspoons wasabi paste
    • 2 teaspoons gluten free tamari
    • 2 teaspoons lime juice
    • 2 limes, zested
    • optional: Sriracha as a garnish

Instructions

  1. In a bowl combine the sauce ingredients until smooth.
  2. Place a cucumber slice in front of you and spread a teaspoon of the sauce on the cucumber.
  3. Press an avocado slice into the sesame seeds on both sides.
  4. Place the avocado and shrimp on tops of the cucumber slice and tightly, but gently roll the cucumber. Cut off the last 1-3 inches of the cucumber (if you don't want too much cucumber in each roll)
  5. Repeat for remaining ingredients.
  6. Serve with remaining sauce.
  7. Garnish with a drizzle of Sriracha.

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